Venison Loin Recipe for the Crockpot
Venison loin recipes crockpot cooks use are different from roast recipes: loin is lean and tender, so it needs a short, gentle cook. This version uses a low temperature, broth and bacon fat to keep it juicy.
6
servings15
minutes3
hoursA venison loin is wrapped in bacon and cooks gently in broth with onion and herbs. A thermometer keeps it juicy.
Ingredients
2 lb venison loin, trimmed of silver skin
1 1/2 tsp kosher salt
1/2 tsp black pepper
1 tsp garlic powder
1 tsp dried thyme
6 slices bacon
1 large onion, sliced
4 cloves garlic, smashed
1 cup low-sodium beef broth
1/2 cup dry red wine or more broth
1 tbsp Worcestershire sauce
2 sprigs fresh rosemary
1 tbsp butter
2 tbsp cornstarch mixed with 3 tbsp cold water
Directions
- Trim all silver skin from the loin with a thin sharp knife, since it stays chewy.
- Mix the salt, pepper, garlic powder and thyme and rub it on the loin.
- Wrap the bacon slices around the loin, tucking the ends underneath.
- Spread the onion and garlic on the bottom of a 6-quart slow cooker.
- Pour in the broth, wine and Worcestershire. Add the rosemary.
- Lay the loin on top. If it is too long, cut it into two pieces.
- Cover and cook on LOW for 2 1/2 to 3 hours. Check the temperature at 2 hours.
- Pull the loin at 135°F for medium-rare or 145°F for medium. Venison is very lean and turns dry past 150°F.
- Rest the loin on a board for 10 minutes. Strain the juices into a saucepan, add the butter and bring to a simmer.
- Whisk in the cornstarch slurry for 1 minute, slice the loin across the grain and serve with the sauce.
Notes
- This loin stays tender only if you watch the clock. Do not leave it on LOW all day. For a roast or shoulder, use a different recipe with 8 hours of cooking. Wild game guidelines for safe cooking vary, so use 160°F if you are serving guests who prefer that. Leftovers keep 3 days and slice thin for sandwiches.
Why venison loin needs a short cook
Venison loin is the tenderloin of the deer, a lean, mild cut that is nothing like tough shoulder meat. Most slow cooker recipes assume a long, all-day cook, and that would ruin a loin. Here the pot works as a low, steamy oven set for about 3 hours.
Bacon wrapped around the outside adds the fat that venison lacks. The broth and wine add moisture, and the onion lifts the meat so it cooks gently. Done right, the loin comes out rosy, tender and juicy. Done right, it tastes closer to a steak than a stew.
Ingredient notes
Venison loin: Look for a trimmed loin or backstrap of about 2 pounds. If it came from your freezer, thaw it fully in the fridge first. Remove all the silver skin, the shiny white membrane, or it stays chewy.
Bacon: Plain, regular-cut bacon works best. Thick-cut takes longer to cook through. The strips protect the lean meat and baste it as they render.
Beef broth and red wine: Together they make the cooking liquid and the base for the sauce. Use low-sodium broth, and swap the wine for more broth if you prefer.
Garlic, thyme and rosemary: Strong, earthy flavors that match the gamey note of venison. Fresh rosemary is best.
Worcestershire sauce and butter: A spoonful of Worcestershire deepens the sauce, and a little butter stirred in at the end gives it a gloss.
Onion: Slice one large onion thick and spread it on the bottom of the pot. It lifts the loin off the heat and flavors the sauce as it softens.
Tips for tender venison
Trim carefully: Silver skin does not melt like fat. Slide a thin, sharp knife under it and pull it away in strips. This step makes a big difference.
Watch the clock: The most common mistake is cooking venison loin all day on LOW. It is lean and turns dry and tough past 150 degrees F. Check the temperature at 2 hours, and pull at 135 for medium-rare or 145 for medium.
Rest and slice across the grain: Ten minutes on a board lets the juices settle. Slice thin against the grain for the most tender bites. Use an instant-read thermometer, since it is the only reliable way to know when lean game meat is done.
Swaps and variations
Use pork tenderloin the same way if you have no venison. A splash of balsamic vinegar in the sauce adds sweetness, and a few juniper berries in the pot give a traditional game flavor. Skip the bacon if you want a leaner dish, but add a little oil to the pot.
Do not use this method for roasts, shoulder or neck meat. Those cuts need 8 hours or more, and a loin cooked that long would turn to dry shreds. A spoonful of cranberry or currant jelly stirred into the sauce gives a sweet, tart finish.
What to serve with it
Serve slices with mashed potatoes or buttered egg noodles and a spoonful of the sauce. Roasted green beans, glazed carrots or sauteed mushrooms go well. Add a small pile of caramelized onions, and pour a medium-bodied red wine for the table. A glass of the same red wine you used in the sauce makes a good match.
Storing and reheating
Refrigerate leftover slices in the sauce for up to 3 days. Venison dries quickly, so keep it covered and moist.
Reheat gently in a pan over low heat with a spoonful of sauce. Do not microwave on high. Thin slices make excellent cold sandwiches the next day, with a little horseradish and mustard.
Venison Loin Recipe for the Crockpot at a glance
- Prep time: 15 minutes
- Cooking time: 3 hours
- Servings: 6 servings
- Ingredients: 14, led by venison loin, kosher salt, black pepper, garlic powder
Tips for Venison Loin Recipe for the Crockpot
This loin stays tender only if you watch the clock. Do not leave it on LOW all day. For a roast or shoulder, use a different recipe with 8 hours of cooking. Wild game guidelines for safe cooking vary, so use 160°F if you are serving guests who prefer that. Leftovers keep 3 days and slice thin for sandwiches.
Venison Loin Recipe for the Crockpot FAQ
How long does Venison Loin Recipe for the Crockpot take?
Venison Loin Recipe for the Crockpot takes 3 hours of cooking after 15 minutes of prep.
How many people does Venison Loin Recipe for the Crockpot serve?
This recipe makes 6 servings.
What do I need to make Venison Loin Recipe for the Crockpot?
14 ingredients, led by venison loin, kosher salt, black pepper, garlic powder. Amounts are in the recipe card above.
