Any venison slow cooker recipe has the potential to be great, but this one is absolutely incredible.
If you have the ability to open jars and cans, this recipe is going to be right up your alley. Recently, we’ve been on a Mediterranean kick at our house using olives and artichokes more than ever. There’s really no reason for it other than just to try something different. So, this past week I decided to see what we could come up with mixing in some wild game, too. This venison slow cooker recipe comes together very easily. There are a few timing issues you have to deal with it, but if you use a kitchen timer, you should be good to go.
- 1 pound of venison steaks, slightly thawed
- 12-ounce can of pitted black olives
- 1 can of fire-roasted diced tomatoes
- 2 12-ounce jars of artichokes
- Whole diced red onion
- 1 jar of roasted peppers
- 1 large can of tomato sauce
- Fresh oregano and basil to taste
The trick to this Mediterranean venison recipe is cubing the thawed venison steaks while they’re still just a little frozen. This way, the cuts of meat can be cubed a little easier and the meat stays together better in the slow cooker. The other trick is to time all of this out.
To get this started, simply pour all the ingredients listed above in a slow cooker, except for the basil, artichokes and peppers, and cook for 4 hours on high. After four hours, turn the slow cooker to low, and add in the held-out ingredients, and cook for one more hour.
Holding out the artichokes and peppers until the last hour keeps their texture so they don’t turn to mush. Holding out the basil out until the end also keeps the full flavor of this herb intact.
From here, simply pour this mixture on top of your favorite pasta. We used small spiral noodles, but just about anything would work. Afterwards, we even used crackers and scooped it up like dip with the leftovers.
My dad hates venison, but he ate this. We told him it was beef and he ate to full plates of it.