Venison can be really tough & strong in flavor, so if you don't like the 'gamey' taste, slow cooking really seems to help.


  • Garlic
  • Seasoning salt
  • Pepper
  • Bacon
  • 1 c. white wine
  • 1/2 tsp Basil
  • 1/2 tsp Rosemary
  • 1/2 tsp Thyme
  • 1 Tbl. cornstarch
  • 1/2 c. sour cream
  • Kitchen Bouquet


Using any cut of venison, rub it well with garlic, seasoning salt & pepper. Wrap well with bacon. Cook in crock pot for 8 hours (I like to have it on 'high' for first 2 hours, then switch to 'low' the remaning time if I'm home to take care of it) with 1/2 c. of white wine. Remove bacon & separate off the grease, saving the drippings. To these drippings, add 1/2 c. white wine, cornstarch dissolved in 1/2 c. cold water, basil, rosemary, and thyme. Simmer until it thickens & becomes clear, stirring constantly. Add 1/2 c. sour cream & heat through. Add a little Kitchen Bouquet for coloring. Serve with cooked venison

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Submitted 6/13/05.
Source: St. Paul's Sampler
Submitted By: C Mahoney
Crock Pot Venison