Slow-cooked venison loin served with herbs and vegetables

Tender Slow-Cooked Venison Loin: Quick & Easy Gourmet Delight

Name: Tender Slow-Cooked Venison Loin: Quick & Easy Gourmet Delight
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 4
Cuisine: American
Ingredients: 800 g Venison loin; 2 tbsp Olive oil; 3 piece Garlic cloves (finely chopped); 2 tbsp Fresh rosemary (chopped); 1 tbsp Fresh thyme (chopped); 1 tsp Salt; 1 tsp Black pepper; 250 ml Beef or vegetable broth; 2 piece Carrots (chunked); 1 piece Onion (quartered)

Home Page / Slow Cooker Recipes / How to Slow Cook Venison

easy

2 hour

Nutritional value per serving

Calories350kcal

Carbs5gram

Fat10gram

Protein45gram

Ingredients

Quantity

Venison loin800 g
Olive oil2 tbsp
Garlic cloves (finely chopped)3 piece
Fresh rosemary (chopped)2 tbsp
Fresh thyme (chopped)1 tbsp
Salt1 tsp
Black pepper1 tsp
Beef or vegetable broth250 ml
Carrots (chunked)2 piece
Onion (quartered)1 piece

This easy slow-cooked venison loin recipe is designed for home cooks who want to prepare a delicious, tender game meat meal without fuss. By slow cooking at a controlled temperature, the venison loin becomes exceptionally tender and flavorful, perfect for impressing guests or a cozy dinner. The recipe includes clear instructions, safe internal cooking temperatures, and helpful tips for handling venison safely. Estimated cost of ingredients is approximately $25 USD / €23 / £20 / ₹1900, and the dish contains about 350 calories per serving, suitable for a high-protein diet. Complexity is easy, with total cooking and preparation time around 2 hours 30 minutes.

Preparation instructions

Prepare the venison loin

1Remove the venison loin from the fridge and pat it dry with paper towels, this helps to get a nice sear. Season uniformly with salt and black pepper on all sides. Let it sit at room temperature for 15 minutes to promote even cooking.

Sear the venison loin

2Heat olive oil in a heavy-bottomed pan over medium-high heat. Once hot, sear the venison loin on all sides for about 2 minutes per side until it has a rich brown color. This enhances flavor through the Maillard reaction.

Prepare slow cooker with aromatics

3Place carrots, onion, garlic, rosemary, and thyme into the bottom of the slow cooker. These aromatics add depth of flavor to the meat as it cooks.

Add venison and broth

4Place the seared venison loin on top of the vegetables and pour the broth around the meat, making sure not to pour over the top to maintain the sear.

Slow cook the venison

5Cover the slow cooker and cook on low for 2 hours. The slow cooking ensures the venison becomes tender and juicy. Use a meat thermometer after about 2 hours to check internal temperature.

Check internal temperature

6Insert a digital meat thermometer into the thickest part of the venison loin. The safe internal temperature for medium-rare venison is 63°C (145°F). If it hasn't reached this temperature, continue to cook in 15-minute increments and recheck.

Rest and serve

7Once cooked to desired temperature, remove venison from slow cooker and cover loosely with foil. Let it rest for 10 minutes to allow juices to redistribute. Then slice and serve with cooked vegetables and pan juices.

Cooking Tips

1Always use a digital meat thermometer for best results and food safety.

2Avoid cross-contamination by using separate cutting boards for raw venison and vegetables.

3You can substitute fresh herbs with dried ones, but use half the amount if dried.

4If you don't have a slow cooker, you can use a low oven setting (around 120°C/250°F) in a covered roasting pan.

Equipment Needed

Slow cooker (crockpot) or oven-safe roasting pan with lid
Heavy-bottomed pan for searing
Digital meat thermometer
Cutting board and knife
Measuring spoons
Cooking tongs

Grocery Shopping List

[ ] Venison loin (800 g) — about $20. Choose fresh, bright red meat with no off smells.
[ ] Olive oil (2 tbsp) — about $0.30. Use extra virgin for best flavor.
[ ] Garlic cloves (3 pieces) — about $0.10. Pick firm cloves without sprouts.
[ ] Fresh rosemary (a small bunch) — about $1.50. Look for vibrant green needles.
[ ] Fresh thyme (a small bunch) — about $1.00. Choose fresh, fragrant sprigs.
[ ] Carrots (2 pieces) — about $0.50. Select firm, bright orange carrots.
[ ] Onion (1 piece) — about $0.50. Firm, dry skin without soft spots.
[ ] Beef or vegetable broth (250 ml) — about $1.00. Choose low sodium if possible.

Total Approximate Cost: $25.00

FAQ

Can I cook the venison loin to well done?

Yes, you can cook venison to a higher internal temperature if you prefer, but be aware that cooking it well done (above 71°C/160°F) may make it less tender and drier.