This slow cooker venison roast with red wine recipe is my favorite home-cooked comfort food. I love the fact that you can just load up the crock pot and leave it to cook all day.
I'm lucky that the men in my family are all hunters. That means we have a freezer stocked year round with delicious wild game.
A venison roast is really good any time of year (I think so any way) - but it is especially good in the colder months when we're looking for comfort food.
Jump to:
- What makes this recipe so yummy
- Groceries you'll need: Ingredients
- Recipe walkthrough: Instructions
- Recipe variations and substitute ideas
- Necessary gear: Equipment
- More slow cooker recipes I think you'll love
- How to store leftovers
- Mel's kitchen notes
- Frequently asked questions: FAQs
- Slow Cooker Venison Roast with Red Wine
- 💬 Comments
What makes this recipe so yummy
- It's a dump and go recipe, a hearty meal.
- It's a really comforting recipe.
- Deer meat is lean and so healthy for you.
- It can be a full meal to itself - as there are potatoes and carrots. Just add a piece of bread to soak it up.
- Make this same meal on the stove top. Use a large Dutch Oven and cook on a low heat for a couple hours. Slow cooking is best.
- It's a recipe that works well in a pressure cooker too. Pressure cook on high pressure for 1 hour.
- It's a complete meal in one pot.
Groceries you'll need: Ingredients
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: Lay the sliced onion, bell pepper and celery on the bottom of the slow cooker.
- Step 2: Rest the venison roast on top.
- Step 3: Mix the water and the pot roast seasoning together with a whisk then pour over the roast.
- Step 4: Add the red wine and bay leaves and cover. Cook on low for four hours.
- Step 5: Add the potatoes and carrots then cover and cook another 4 hours on low.
- Step 6: Once the roast is fork tender, shred with forks (optional). Serve over buttery mashed potatoes or rice.
Hint: You could season the roast first and sear the outside for 2-3 minutes. It will add a little flavor, but I like to be able to just dump and go and not use another pot. You do you.
Recipe variations and substitute ideas
- Beef Broth - instead of water.
- Tomato Paste - to thicken (but you shouldn't need to if you use my pot roast seasoning).
- Onion Soup Mix - if you don't use my seasoning mix.
- Beef Roast - if you don't have access to a deer roast.
- Red Potatoes - instead of white or yellow potatoes.
- Root Vegetables - you could add some of these.
- Brown Sugar - to sweeten a little.
- Fresh Thyme - for more flavor.
- Worcestershire Sauce - for extra flavor of umami.
- Fresh Mushrooms - add these toward the end, I like cremini mushrooms.
- Fresh Rosemary - for more herb flavors.
- Egg Noodles - add some cooked noodles at the end.
- Balsamic Vinegar - to balance things out.
- Ground Venison - if you don't have a roast.
- Cornstarch - add a little slurry if you want your gravy a little thicker.
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Necessary gear: Equipment
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You'll need a 6 Quart (or bigger) slow cooker. I have a link in the recipe card below.
More slow cooker recipes I think you'll love
If you like venison recipes, you should try my Venison Burger, it's delicious. Or my Venison Lasagna.
How to store leftovers
Once the red wine venison roast has cooled completely store in an airtight container in the refrigerator for up to 4 days.
Mel's kitchen notes
This roast makes excellent sandwiches too. Buy some great crusty bread and toast it just lightly, then add a little mayonnaise with a slice of your favorite cheese. Yum!
Frequently asked questions: FAQs
It's not totally necessary, but it does add some good flavors. Using a saucepan or skillet add a little oil and sear over medium high heat until seared on all sides.
Depending on the cut of meat. Naturally, cooking the venison backstrap will need to be fast and hot. Cooking a roast or stew it's best to cook longer and over a low heat.
You likely haven't cooked the roast for long enough, and/or at a low enough temperature.
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Slow Cooker Venison Roast with Red Wine
Equipment
Ingredients
- 1 Each Yellow Onions sliced
- 1 Each Green Bell Pepper diced
- 1 Rib Celery diced
- 3 Pounds Venison Roast
- 3 Cloves Garlic crushed and minced
- 3 Cups Water
- ⅓ Cup Pot Roast Seasoning
- 1 Cup Red Wine
- 3 Each Carrots peeled and cut into 3" pieces
- 4 Each Yellow Potatoes peeled and cut in quarters
- Salt and Pepper to taste
Instructions
- Add the sliced onions, bell peppers and celery to the bottom of the slow cooker.1 Each Yellow Onions, 1 Each Green Bell Pepper, 1 Rib Celery, 3 Cloves Garlic
- Lay the Venison Roast on top.3 Pounds Venison Roast
- Mix the pot roast seasoning with the water then pour over the roast.⅓ Cup Pot Roast Seasoning, 3 Cups Water
- Add the red wine.1 Cup Red Wine
- Cover and cook on low for 4 hours.
- Add the potatoes and carrots and cook the remaining 4 hours.3 Each Carrots, 4 Each Yellow Potatoes
- Season with salt and pepper to taste.Salt and Pepper to taste
Nutrition
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