Hunters Delight - Venison Crock Pot

[Garth Gustafson]

1/2 lb bacon, diced
2-1/2 lbs red potatoes, sliced
2 medium onions, sliced
1-1/2 lbs boneless venison, cubed
2 cans (14-3/4 oz ea.) cream style corn
3 Tbsp Worcestershire
1 Tsp sugar
1/2 to 1 Tsp seasoned salt

Cook the bacon in a skillet until just done
Combine all the ingredients in a 5 Qt crockpot
Cover & cook on low for 6-8 hours until meat & potatoes are tender
Yields 8 servings

[John Dallas]

While you've got the crock pot out, take the neck roast (about 10" long, vertebrae included) add can of mushroom soup, onion soup mix and some water. Cook for a long time. It's delicious, and the meat falls off the bones. Not trimming required

[Mike Koneski]

Now you guys went and did it! Now I need to make venison sauerbraten and spaetzle!!

[Brian Dudley]

While you've got the crock pot out, take the neck roast (about 10" long, vertebrae included) add can of mushroom soup, onion soup mix and some water. Cook for a long time. It's delicious, and the meat falls off the bones. Not trimming required


I regularly make venison soup from the necks. But I will sure try this as I still have a neck left in the freezer.

[Andrew Sacco]

I made this today. Roasted shoulder, seasoned ricotta and chilled asparagus salad with champagne vinaigrette. A fantastic, simple to make cold dish perfect as an appetizer. My wife got me the book, Venison, From Slay to Gourmet. I recommend this book, and am also a huge fan of Hank Shaw's work. Best part is you can roast the shoulder ahead and put in the fridge, then make it days later if you want. The ricotta is seasoned with honey, parsley, capers, anchovie and salt/pepper. I would cut back the honey, it was a bit sweet for my taste.

90170

[Mike Koneski]

Andy, that sounds great!

[Brian Dudley]

I made up this crockpot recipe tonight. We liked it a lot. I used white potatos instead since I had them on hand. And I halved it for just the two of us.

[Jim Beilke]

Tried the Crockpot recipie very good and well worth tring again

[CraigThompson]

If I can find my crockpot I might have to give this thing a go for our Xmas luncheon at the shop instead of bacon wrapped backstraps . Think I’ll do this crockpot deal and Pheasent jambalaya ! (Brought three dozen pheasents back from the tower shoot on 12-13-20) .

[CraigThompson]

I am reading it correctly ? 29 1/2 ounces of creamed corn ?

[CraigThompson]

Alright I went downstairs and read the label on a can of corn ! So you’re calling for two regular sized cans of creamed corn , I was thinking you meant two of the larger cans . Need to see if I can scrape up a ten quart crockpot to use so I can double up on your recipe .

[CraigThompson]

I cooked a five quart deal of this stuff ! All cleaned up at the shop today pretty darn quick :cool:

[CraigThompson]

I made a crockpot full of this stuff for lunch at the shop Tuesday and it all was scarfed up without any complaints ! So I just started another batch cooking for me , it oughtta get me thru the weekend I hope :whistle:

[Andrew Sacco]

I made a crockpot full of this stuff for lunch at the shop Tuesday and it all was scarfed up without any complaints ! So I just started another batch cooking for me , it oughtta get me thru the weekend I hope :whistle:

Post a photo when it's DONE please. Merry Christmas everyone.

[CraigThompson]

Post a photo when it's DONE please. Merry Christmas everyone.

For sure I meant to do that Tuesday but I got to talking at the shop and forgot . I actually cooked it Monday night poured it out of the crock pot into a thermos cooler Tuesday morning washed the pot and took it in to the shop hooked the pot back up and poured it back in the crock to warm even though it was still hot when I poured it out . Worked really well this way as I was able to cook two pan fulls of Pheasent jambalaya before or guests arrived and put the jambalaya in the same thermos cooler (after rinsed of course). This worked great compared to past years when I’d be cooking while folks were coming and going , and I wasn’t really able to talk to them .

[Andrew Sacco]

For sure I meant to do that Tuesday but I got to talking at the shop and forgot . I actually cooked it Monday night poured it out of the crock pot into a thermos cooler Tuesday morning washed the pot and took it in to the shop hooked the pot back up and poured it back in the crock to warm even though it was still hot when I poured it out . Worked really well this way as I was able to cook two pan fulls of Pheasent jambalaya before or guests arrived and put the jambalaya in the same thermos cooler (after rinsed of course). This worked great compared to past years when I’d be cooking while folks were coming and going , and I wasn’t really able to talk to them .

I'm hungry..

[CraigThompson]

Post a photo when it's DONE please. Merry Christmas everyone.

Needs about another 30-60 minutes I think . I do add 8 ounces of water above the recipe above . And next time I’m thinking I might add a can of green beans .

[CraigThompson]

I couldn’t wait ! With Cole slaw )store bought) , sourdough bread and cheese !

[Andrew Sacco]

I'm going to have to try this one. I agree with the green beans or maybe even a few lentils (which I love). Hungrier now. Heading to our Italian Christmas Eve seven fish dinner right now. Going to eat the house down.

[Brian Dudley]

The cream corn adds a lot of sweetness to it.

[CraigThompson]

I cut up parts of a hind quarter for both batches . I usually just make burger out of everything but the backstraps and inner tenderloin . But this seems to be a good snd EASY use for some of what we normally grind up !

[Harold Lee Pickens]

I love venison roasts, laid out a backstrap for Christmas day, with 8" of snow predicted, doesnt look like we will be going anywhere.

[Jeff Kuss]

I tried this recipe today. Wow! I did add some baby carrots and
some beef broth.

[CraigThompson]

I tried this recipe today. Wow! I did add some baby carrots and
some beef broth.

I do like carrots ! Your presentation far surpasses mine .

[Harold Lee Pickens]

I'm going to try this soon. Picking up my 8pt from the processor today. I always tell them I want as many roasts as possible, my favorite venison cut. Need to get the smoker running, have so many grouse and pheasant, need to make more room in the freezer.

[CraigThompson]

My third try of the stew since 12/22/20 . This time I added carrots snd green beans . I was mildly surprised as we had fewer people but it was almost all scarfed up .

[Joseph Sheerin]

Thanks, I have 3 Whitetail, and 3 Muleys in my freezer, always look'n for new recipes to mix things up. Yes, we eat a lot of venison. :D

[CraigThompson]

Thanks, I have 3 Whitetail, and 3 Muleys in my freezer, always look'n for new recipes to mix things up. Yes, we eat a lot of venison. :D

This stuff is easy to make . That’s a major selling point with me .

[CraigThompson]

I’ve been kicking around the idea of using Pheasent instead of venison .

[CraigThompson]

I just started my fourth pot full of this stuff about half an hour ago . Lunch at the shop for Monday . Again added carrots and green beans . Other three times I added a cup of water this time 1/2 a cup .

[CraigThompson]

Thanks, I have 3 Whitetail, and 3 Muleys in my freezer, always look'n for new recipes to mix things up. Yes, we eat a lot of venison. :D

We pretty much butcher ourselves . I’ll skin gut and cut up right after I kill them . But I cut the backstraps and tenderloin off bag them and put in my freezer . The rest I cut off the bone as the deer hangs from the gambrel . The boned out stuff I give to my gunsmith buddy to make burger . He usually grinds at the end of the season . But after making four pots of this stew I cut out four bags of the stuff he’d normally grind . This stew thing is looking like an excellent work saver all around :whistle:

[CraigThompson]

Made Garth’s crock pot stew two days ago . I add green beans and carrots in the mix . Also some coleslaw as well as cucumbers onions tomatoes in red wine vinegar and a dab of sweet relish .

[CraigThompson]

I made the crock pot venison stew again last night to bring into the shop today . And like in the last few times I added a can of green beans and a can of carrots . This time however I was in a hurry and grabbed two regular cans of corn from the cabinet instead of creamed corn . After I got finished I realized my mistake and thought it might not be to tastey . However some of them here seemed to like it better with regular corn as opposed to the creamed variety . Oh yes on a side note I used tenderloin the last couple times I made this stuff . Can't really say the tenderloin made the flavor any better but the meat did seem a tad more tender .:whistle:

[John Dallas]

I Dunno. Tenderloin should be done by itself. Why bury the flavor in a sauce?

[CraigThompson]

I Dunno. Tenderloin should be done by itself. Why bury the flavor in a sauce?

I use whats in the freezer and need to empty the freezer as i expect the first deeror two of this season will be killed this saturday .

[Garth Gustafson]

Made Garth’s crock pot stew two days ago . I add green beans and carrots in the mix . Also some coleslaw as well as cucumbers onions tomatoes in red wine vinegar and a dab of sweet relish .

Craig, I like the direction you’re taking. A little bit like old fashioned Brunswick Stew but with a twist.

[CraigThompson]

Craig, I like the direction you’re taking. A little bit like old fashioned Brunswick Stew but with a twist.

Garth I do more by accident than actual planned . But I will say one crock pot full of the stew today was totally consumed by six of us :whistle:

[Bruce Hering]

I do not use the creamed corn but rather the regular corn and have done so for many years. However, I dont put tenderloins in a stew.... They are for grilling and slicing with an added sour cream and capper sauce to be added over the top by the consumer.

JMHO.....

[CraigThompson]

When one each year has the backstraps and fish out of a dozen or more deer each year the special wears off a bit . Matter of fact that’s usually all the venison I keep at the house other then a couple pounds of ground . The rest of the deboned venison goes to my gunsmith buddy to grind up . If I killed two or three a year I’d buy into that , but two or three to me is a good day .

[Brian Dudley]

I made this hunters delight recipe again the other night. This time i added a little pepper and some beef stock to it. And some cornstarch slurry at the end to help thicken. Wow. Good.

[John Dallas]

I am convinced that wild game is much better if aged for about 10 days prior to butchering, regardless of the recipe. Store bought beef is aged longer than that.

[Garth Gustafson]

I made this hunters delight recipe again the other night. This time i added a little pepper and some beef stock to it. And some cornstarch slurry at the end to help thicken. Wow. Good.

Reminds me of Stone Soup, the folk tale we heard as kids. “It would be even better if we only had some…”

[Andrew Sacco]

I am convinced that wild game is much better if aged for about 10 days prior to butchering, regardless of the recipe. Store bought beef is aged longer than that.

VERY TRUE. I Try for 7-10 days if the weather is good. Bitch to skin it but worth it.

[CraigThompson]

VERY TRUE. I Try for 7-10 days if the weather is good. Bitch to skin it but worth it.

If I don’t have the meat in the frig or freezer within three hours of the time it was killed somethings gone wrong .

[Andrew Sacco]

If I don’t have the meat in the frig or freezer within three hours of the time it was killed somethings gone wrong .

Because of the weather in VA or because you don't prefer to age it? If it's hot or too warm, I'll skin, quarter, cover in cheesecloth and stack the parts in an empty fridge for 24-48 hours before butchering. Grouse 3-7 days, pheasants 5-7 days, woodcock a few days.

[CraigThompson]

Because of the weather in VA or because you don't prefer to age it? If it's hot or too warm, I'll skin, quarter, cover in cheesecloth and stack the parts in an empty fridge for 24-48 hours before butchering. Grouse 3-7 days, pheasants 5-7 days, woodcock a few days.

I just got in the habit . I woke up one Sunday morning in late December several years ago with a warm front coming in and seven deer hanging in the back yard . So now to keep from that happening again I just do it as killed . Plus it’s a good bit easier and quicker pulling the hide off before you open them up . Then open up rinse out , cut the inner TL out then cut the backstraps off . After that I trim the rest off the bone either for the stew in this thread or to be ground at the end of the season .

[CraigThompson]

The pheasents from the tower shoots I bring home whole , then fillet the breasts off the cartilage and pitch the rest . I also soak the breast “fillets” in light salt water a couple days to draw any blood out , then bag and freeze .

[CraigThompson]

Talking about difficult to deal with later . I killed a 8 point large bodied deer in the Poconos one year on the first morning . Gutted in the woods , brought it back to the cabin wiped the body cavity out and hung it about 15 feet off the ground . Stayed there for five days , it also never got above freezing that entire trip . Drove back to VA with that thing in the back of my truck froze solid with the head sticking up looking at cars as we went by . Once home I needed to use a wooden hammer handle to push down and get the hide off . Took me over an hour to skin that deer .

[Andrew Sacco]

I'm still stuck on "seven deer hanging.." That would be some type of game violation in the Republic of NY, even with a nuisance permit : )

[Mike Koneski]

Within a couple of hours my deer are at the butcher and in the cooler. He takes them 24/7 via special drop off arrangement, it’s easy peasy lemon squeezy.

[Andrew Sacco]

Within a couple of hours my deer are at the butcher and in the cooler. He takes them 24/7 via special drop off arrangement, it’s easy peasy lemon squeezy.

So he'll take them at 3am Christmas eve Mike?? Market hunters like you ruin it for us : )

[CraigThompson]

I'm still stuck on "seven deer hanging.." That would be some type of game violation in the Republic of NY, even with a nuisance permit : )

Virginia is two per day in my county the ENTIRE season .

[Andrew Sacco]

Are they tiny??

[Mike Koneski]

So he'll take them at 3am Christmas eve Mike?? Market hunters like you ruin it for us : )

Only in season Andy. Only in season.

[CraigThompson]

Are they tiny??

Depends which one you shoot I suppose .

[CraigThompson]

So he'll take them at 3am Christmas eve Mike?? Market hunters like you ruin it for us : )

A guy that works at the dairy farm across the country road from my house has a butcher shop at his house and a walk in cooler that you can drop off 24/7 . Pull up hang your deer inside and he has these card things you fill out and put on the deer along with your cell number . And generally he’s done with then in 7-10 days . I’ve taken deer over for folks if they ask me to kill one for them and drop them off . Think he gets $120+ depending on what you want . He’ll do many kinds of sausage , jerky , bologna and anything within reason you might want .

[Phillip Carr]

The nice things about stews is the ability to add or subtract items and usually it’s still great.
It dawn on me tonight my mom always made our venison stews with carrots, potatoes, onions, and rutabagas.
I wonder if other family’s used rutabagas in their stews?
It was also traditional as a kid that my grandmother made mashed rutabagas with cream and butter. Kind of like mashed potatoes.

[CraigThompson]

The nice things about stews is the ability to add or subtract items and usually it’s still great.
It dawn on me tonight my mom always made our venison stews with carrots, potatoes, onions, and rutabagas.
I wonder if other family’s used rutabagas in their stews?
It was also traditional as a kid that my grandmother made mashed rutabagas with cream and butter. Kind of like mashed potatoes.

Can’t say I’ve ever eaten a rutabaga or that I was aware of .