18 Flavorful Ground Venison Crock Pot Comfort Recipes

Craving hearty, hands-off meals that pack a punch? Ground venison is your secret weapon for rich, savory comfort food—and your crock pot does all the work! From cozy chili to tender meatballs, these 18 recipes turn wild game into weeknight wins. Whether you’re a venison veteran or just curious, get ready to simmer your way to flavor-packed dinners everyone will love. Let’s dig in!

Slow Cooker Venison Chili

This hearty venison chili is a game-day (or any-day) winner—rich, smoky, and packed with deep flavor thanks to slow simmering.

Ingredients

• 2 lbs ground venison
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 1 (15 oz) can kidney beans, drained
• 1 (15 oz) can black beans, drained
• 1 (28 oz) can crushed tomatoes
• 1 cup beef broth
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Heat 1 tbsp olive oil in a skillet over medium-high. Brown the ground venison, breaking it into crumbles, for 5–6 minutes. Transfer to a slow cooker.
2. In the same skillet, sauté diced onion for 3 minutes until soft. Add minced garlic and cook 1 minute more. Scrape into the slow cooker.
3. Add kidney beans, black beans, crushed tomatoes, beef broth, 2 tbsp chili powder, 1 tbsp cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Stir well.
4. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, stirring occasionally.

The venison stays tender without drying out, while the smoky paprika and cumin meld into a deeply savory broth. Serve with shredded cheese or cornbread for the ultimate comfort bowl.

Tip: For extra depth, stir in 1 tbsp cocoa powder with the spices—it enhances the chili’s richness without tasting sweet.

Crock Pot Venison Meatball Stew

This hearty stew combines tender venison meatballs with rustic veggies, slow-cooked to perfection in a rich, savory broth—comfort food at its finest.

Ingredients:

• 1 lb ground venison
• 1/4 cup breadcrumbs
• 1 large egg, beaten
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 3 carrots, chopped into 1-inch pieces
• 2 celery stalks, chopped
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 4 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 bay leaf
• 1 lb baby potatoes, halved

Instructions:

1. In a bowl, mix ground venison, breadcrumbs, beaten egg, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, and 1/2 tsp black pepper. Roll into 1-inch meatballs.
2. Heat 2 tbsp olive oil in a skillet over medium-high. Brown meatballs in batches (about 2 minutes per side), then transfer to a 6-quart slow cooker.
3. Add carrots, celery, onion, and minced garlic to the slow cooker. Pour in beef broth and Worcestershire sauce, then stir in 1 tsp dried thyme and the bay leaf. Nestle potatoes into the liquid.
4. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until meatballs are cooked through and veggies are tender. Discard the bay leaf before serving.

The venison meatballs stay juicy and flavorful thanks to the slow simmer, while the potatoes soak up the savory broth for a satisfying bite.

Tip: For extra depth, deglaze the skillet with a splash of broth after browning the meatballs and add those browned bits to the slow cooker.

Ground Venison and Potato Casserole

This hearty casserole combines rich venison with creamy potatoes for a comforting dish that’s perfect for chilly nights.

Ingredients:

• 1 lb ground venison
• 3 cups thinly sliced Yukon Gold potatoes (about 4 medium)
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 cup shredded sharp cheddar cheese
• 1/2 cup sour cream
• 1/4 cup beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish.
2. Heat 1 tbsp olive oil in a skillet over medium heat. Add the ground venison, breaking it apart with a spoon, and cook until browned (5–6 minutes). Stir in the diced onion and 2 cloves minced garlic, cooking for 2 more minutes. Drain excess fat.
3. Off heat, mix in the 1/2 cup sour cream, 1 tbsp Worcestershire sauce, 1 tsp smoked paprika, 1/2 tsp salt, and 1/2 tsp black pepper.
4. Layer half the sliced potatoes in the baking dish, followed by the venison mixture and remaining potatoes. Pour 1/4 cup beef broth evenly over the top.
5. Cover with foil and bake for 40 minutes. Uncover, sprinkle with 1 cup cheddar cheese, and bake for another 15 minutes until bubbly and golden.

The smoky paprika and Worcestershire sauce deepen the venison’s flavor, while the potatoes soak up every bit of richness. Tip: For extra crispiness, broil for 2–3 minutes after baking.

Venison Sloppy Joes in the Crock Pot

This hearty twist on a classic comfort food lets your slow cooker do the work, infusing lean venison with rich, tangy-sweet flavors while you go about your day.

Ingredients

• 1.5 lbs ground venison
• 1 small yellow onion, finely diced
• 1 green bell pepper, finely diced
• 3 cloves garlic, minced
• 1 cup ketchup
• 2 tbsp tomato paste
• 2 tbsp Worcestershire sauce
• 1 tbsp yellow mustard
• 1 tbsp brown sugar
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup water

Instructions

1. Brown the venison in a skillet over medium-high heat, breaking it into crumbles, about 5 minutes. Drain excess fat and transfer to a 4-qt slow cooker.
2. Add onion, bell pepper, and garlic to the slow cooker. Stir in ketchup, tomato paste, Worcestershire sauce, yellow mustard, brown sugar, smoked paprika, chili powder, salt, black pepper, and water until combined.
3. Cover and cook on LOW for 5–6 hours (or HIGH for 3 hours), stirring once halfway through. The sauce should thicken slightly but remain juicy.

The gamey depth of venison pairs perfectly with the smoky-sweet sauce, creating a sloppy Joe that’s robust but never heavy. Serve on toasted buns with pickles for a satisfying crunch.

Tip: For extra tenderness, swap half the venison with ground pork—the fat keeps the lean meat from drying out.

Slow Cooker Venison and Wild Rice Soup

This hearty, earthy soup is a game-changer for chilly nights—tender venison and nutty wild rice simmer together in a rich, herb-infused broth.

Ingredients:

• 1 lb venison stew meat, cut into 1-inch cubes
• 1 cup wild rice blend, rinsed
• 1 medium yellow onion, diced
• 2 carrots, peeled and sliced into coins
• 2 celery stalks, chopped
• 4 cups beef broth
• 2 cups water
• 3 garlic cloves, minced
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp kosher salt
• ½ tsp black pepper
• 2 bay leaves

Instructions:

1. Heat 2 tbsp olive oil in a skillet over medium-high. Brown the venison on all sides, about 3 minutes per batch (don’t overcrowd the pan). Transfer to a 6-quart slow cooker.
2. Add the onion, carrots, celery, and 3 minced garlic cloves to the same skillet; sauté for 5 minutes until softened. Scrape into the slow cooker.
3. Stir in the wild rice, 4 cups beef broth, 2 cups water, 1 tsp thyme, 1 tsp rosemary, 1 tsp salt, ½ tsp pepper, and 2 bay leaves. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the rice is tender and venison shreds easily.
4. Discard bay leaves before serving. Taste and adjust seasoning if needed.

The wild rice adds a satisfying chew, while the venison stays melt-in-your-mouth tender—no gamey flavor here, just deep, savory goodness.

Tip: For extra richness, stir in a splash of heavy cream or a pat of butter just before serving.

Venison Stuffed Bell Peppers

These hearty stuffed peppers are a game-changer, packed with rich venison and warm spices for a comforting meal that feels both rustic and refined.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 lb ground venison
• 1 cup cooked long-grain white rice
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes, drained
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded sharp cheddar cheese
• 2 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. Heat 1 tbsp olive oil in a skillet over medium heat. Add onion and cook until soft, about 5 minutes. Stir in garlic and cook for 30 seconds.
2. Add ground venison, breaking it up with a spoon, and cook until browned, about 6 minutes. Drain excess fat.
3. Off heat, stir in rice, diced tomatoes, 1 tsp smoked paprika, 1 tsp oregano, 1/2 tsp cumin, 1/2 tsp salt, and 1/4 tsp black pepper.
4. Brush bell peppers inside and out with remaining 1 tbsp olive oil. Stuff with venison mixture, top with cheddar cheese, and place in a baking dish.
5. Bake for 30–35 minutes until peppers are tender and cheese is bubbly.

The smoky paprika and earthy venison create a deep, savory flavor that pairs perfectly with the sweet peppers—no gravy needed!

Tip: For extra richness, swap half the venison with ground pork or bacon.

Crock Pot Venison and Mushroom Gravy

This hearty, slow-cooked dish transforms venison into tender bites smothered in a rich, earthy mushroom gravy—perfect for spooning over mashed potatoes or egg noodles.

Ingredients:

• 2 lbs venison stew meat, cut into 1-inch cubes
• 8 oz cremini mushrooms, sliced
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 cups beef broth
• 1/4 cup all-purpose flour
• 2 tbsp Worcestershire sauce
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 1/2 tsp salt
• 2 tbsp olive oil

Instructions:

1. Heat 2 tbsp olive oil in a large skillet over medium-high. Brown the venison in batches (about 3 minutes per side), then transfer to a 6-quart slow cooker.
2. In the same skillet, sauté 8 oz cremini mushrooms, 1 diced onion, and 3 minced garlic cloves for 5 minutes until softened. Scrape into the slow cooker.
3. Whisk together 1/4 cup flour, 2 cups beef broth, 2 tbsp Worcestershire sauce, 1 tbsp tomato paste, 1 tsp thyme, 1 tsp smoked paprika, 1/2 tsp black pepper, and 1/2 tsp salt in a bowl until smooth. Pour over the meat and mushrooms.
4. Cover and cook on LOW for 7–8 hours (or HIGH for 4 hours) until the venison is fork-tender. Stir halfway through.

The long simmer melds the gamey venison with the umami-rich gravy, while the mushrooms add a meaty depth that’ll have everyone asking for seconds.

Tip: For extra silkiness, stir in a splash of heavy cream during the last 30 minutes of cooking.

Ground Venison Shepherd’s Pie

This rustic shepherd’s pie swaps traditional beef for rich, lean venison, topped with a cloud-like mashed potato crust that’ll have everyone asking for seconds.

Ingredients

• 1.5 lbs ground venison
• 1 yellow onion, diced
• 2 carrots, peeled and diced
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 1 tsp Worcestershire sauce
• 1 tsp dried thyme
• 1/2 tsp smoked paprika
• 1 cup frozen peas
• 1.5 cups beef broth
• 2 tbsp all-purpose flour
• 2 lbs russet potatoes, peeled and cubed
• 1/2 cup whole milk
• 4 tbsp butter
• 1/2 tsp salt (for potatoes)
• 1/4 tsp black pepper (for potatoes)

Instructions

1. Preheat oven to 400°F. Boil potatoes in salted water for 15 minutes until fork-tender. Drain, then mash with milk, butter, 1/2 tsp salt, and 1/4 tsp black pepper. Set aside.
2. Brown ground venison in a 12″ ovenproof skillet over medium-high heat, breaking it apart (5 minutes). Transfer to a plate.
3. In the same skillet, sauté onion and carrots for 5 minutes until softened. Add garlic, tomato paste, Worcestershire sauce, thyme, and smoked paprika; cook 1 minute until fragrant.
4. Sprinkle flour over vegetables, stir to coat, then pour in beef broth. Simmer 3 minutes until thickened. Stir in peas and reserved venison.
5. Spread mashed potatoes over the filling, roughing the surface with a fork. Bake 20 minutes until bubbling and golden. Let rest 5 minutes before serving.

The venison’s earthy depth pairs perfectly with the sweet peas and smoky paprika—this is comfort food with a wild twist.

Tip: For extra crispiness, broil the pie for 2-3 minutes at the end (watch closely!).

Slow Cooker Venison Tacos

Fall-off-the-bone tender venison meets smoky spices in these easy slow cooker tacos—perfect for a hands-off dinner that tastes like you spent all day cooking.

Ingredients

• 2 lbs venison stew meat, trimmed of excess fat
• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup beef broth
• 1 (14.5 oz) can fire-roasted diced tomatoes, undrained
• 12 corn tortillas, warmed
• Toppings: diced avocado, chopped cilantro, crumbled queso fresco, lime wedges

Instructions

1. Heat olive oil in a large skillet over medium-high. Add venison and sear until browned on all sides, about 5 minutes. Transfer to a slow cooker.
2. In the same skillet, sauté onion for 3 minutes until softened. Add garlic, chili powder, cumin, smoked paprika, oregano, salt, and black pepper; cook for 1 minute until fragrant. Pour in beef broth, scraping up any browned bits, then transfer mixture to the slow cooker.
3. Add diced tomatoes with their juices to the slow cooker. Stir gently to combine. Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until meat shreds easily with a fork.
4. Shred venison directly in the slow cooker using two forks. Serve on warm tortillas with desired toppings.

The smoky-sweet spices and slow cooking transform lean venison into melt-in-your-mouth taco filling—no dryness here! A splash of lime juice right before eating brightens everything up.

Tip: For extra-rich flavor, swap half the beef broth for dark beer.

Venison and Bean Burrito Filling

This hearty venison and bean burrito filling is packed with smoky, savory flavors—perfect for stuffing into tortillas or piling onto nachos.

• 1 lb ground venison
• 1 (15 oz) can black beans, drained and rinsed
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup beef or vegetable broth
• 2 tbsp tomato paste

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add diced onion and cook for 3–4 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant.
2. Add ground venison, breaking it up with a spoon, and cook for 5–6 minutes until browned. Sprinkle with 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp chili powder, 1/2 tsp salt, and 1/4 tsp black pepper. Stir to coat.
3. Mix in tomato paste and broth, scraping up any browned bits. Simmer for 2 minutes, then fold in black beans. Reduce heat to low and cook for 5–7 minutes until thickened.

The venison’s rich, lean flavor pairs beautifully with the smoky spices and creamy beans—no one will guess how quickly it comes together!

Tip: For extra depth, stir in a splash of lime juice or top with crumbled queso fresco before serving.

Crock Pot Venison Spaghetti Sauce

This rich, slow-simmered venison spaghetti sauce is a game-changer—deeply savory with just a touch of sweetness, and so hands-off you’ll forget it’s cooking.

Ingredients:

• 1.5 lbs ground venison
• 1 yellow onion, finely diced
• 3 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 1 (6 oz) can tomato paste
• 1 cup beef broth
• 2 tbsp olive oil
• 2 tsp dried oregano
• 1.5 tsp brown sugar
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Heat 2 tbsp olive oil in a skillet over medium-high. Add onion and cook for 3 minutes until translucent, then stir in garlic for 30 seconds until fragrant. Transfer to a 6-quart slow cooker.
2. In the same skillet, brown the venison, breaking it into crumbles, until no pink remains (about 5 minutes). Drain excess fat, then add to the slow cooker.
3. Pour in crushed tomatoes, tomato paste, and 1 cup beef broth. Stir in 2 tsp oregano, 1.5 tsp brown sugar, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes (if using). Mix well.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours, stirring once halfway. The sauce should thicken slightly.

The long simmer mellows the venison’s boldness while letting the tomatoes develop a caramelized depth—no one will guess it’s this effortless!

Tip: For extra richness, stir in 2 tbsp butter at the end. Serve over pappardelle to catch every drop.

Venison and Cabbage Rolls

These hearty cabbage rolls are packed with rich venison and savory spices, making them a comforting yet elevated weeknight meal.

Ingredients:

• 1 lb ground venison
• 1 small head green cabbage (about 2 lbs)
• 1/2 cup cooked white rice
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 (15 oz) can tomato sauce
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. Bring a large pot of water to a boil. Carefully remove 8-10 whole cabbage leaves, submerge in boiling water for 2 minutes until pliable, then drain and set aside.
2. In a skillet, heat 1 tbsp olive oil over medium. Add onion and garlic; cook 3 minutes until softened. Add venison, breaking it apart, and cook until browned (5-6 minutes). Stir in 1/2 cup cooked rice, 1 tsp smoked paprika, 1 tsp thyme, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Divide filling among cabbage leaves, rolling each tightly (like a burrito). Arrange seam-side down in a baking dish. Pour 1 (15 oz) can tomato sauce and 1 tbsp Worcestershire sauce over rolls.
4. Cover with foil and bake 35 minutes at 375°F until cabbage is tender and sauce bubbles. Let rest 5 minutes before serving.

The smoky paprika and gamey venison create a bold twist on classic cabbage rolls—perfect for impressing guests without fuss. Tip: For extra tang, swap half the tomato sauce for crushed tomatoes with their juices.

Slow Cooker Venison Lasagna

This hearty lasagna swaps classic beef for rich, gamey venison, slow-cooked until tender and layered with gooey cheese—perfect for a hands-off dinner that feels special.

Ingredients:

• 1 lb ground venison
• 12 lasagna noodles (uncooked, no-boil style)
• 1 (24 oz) jar marinara sauce
• 1 (15 oz) container ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Heat 1 tbsp olive oil in a skillet over medium-high. Add ground venison and cook until browned, breaking it apart, about 5 minutes. Stir in 2 cloves minced garlic, 1 tsp oregano, 1 tsp salt, and 1/2 tsp black pepper; cook 1 minute more. Remove from heat.
2. In a bowl, mix ricotta cheese, 1 large egg, and 1/2 cup Parmesan cheese until smooth.
3. Spread 1/3 of the marinara sauce in the bottom of a 6-quart slow cooker. Layer 4 uncooked lasagna noodles (breaking to fit), half the venison, half the ricotta mixture, and 1/3 of the mozzarella cheese. Repeat layers, ending with sauce and remaining mozzarella.
4. Cover and cook on LOW for 4 hours or until noodles are tender. Let rest 10 minutes before serving.

The slow cooker gives this lasagna a melt-in-your-mouth texture, while the venison adds a deep, savory twist your family will love.

Tip: For extra richness, swap half the mozzarella for provolone!

Ground Venison and Sweet Potato Hash

This hearty hash is a game-day favorite, blending lean venison with caramelized sweet potatoes for a savory-sweet bite that’ll keep you coming back for seconds.

Ingredients

• 1 lb ground venison
• 2 medium sweet potatoes, diced into ½-inch cubes (about 3 cups)
• 1 small yellow onion, finely chopped
• 2 tbsp olive oil, divided
• 1 tsp smoked paprika
• 1 tsp garlic powder
• ½ tsp ground cumin
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp maple syrup
• 2 tbsp chopped fresh parsley (for garnish)

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the sweet potatoes and cook, stirring occasionally, for 12–15 minutes until tender and lightly browned. Transfer to a plate.
2. In the same skillet, heat the remaining 1 tbsp olive oil. Add the onion and cook for 3 minutes until softened. Add the ground venison, breaking it apart with a spoon, and cook for 5–6 minutes until no pink remains.
3. Stir in the smoked paprika, garlic powder, cumin, salt, and black pepper. Return the sweet potatoes to the skillet, drizzle with maple syrup, and toss everything together. Cook for 2–3 more minutes to meld flavors.
4. Garnish with parsley and serve hot.

The maple syrup adds a subtle sweetness that balances the earthy venison, while the smoked paprika gives it a cozy, campfire-kissed depth.

Tip: For extra crispiness, press the hash into the skillet and let it cook undisturbed for the last 2 minutes.

Venison and Lentil Stew

This hearty stew combines tender venison with earthy lentils for a rich, satisfying meal that’s perfect for chilly evenings.

Ingredients:

• 1 lb venison stew meat, cut into 1-inch cubes
• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 cup dried green lentils, rinsed
• 4 cups beef broth
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1 bay leaf
• 1 tsp salt
• ½ tsp black pepper
• 1 tbsp tomato paste

Instructions:

1. Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat. Add the venison and sear until browned on all sides, about 5 minutes. Transfer to a plate.
2. In the same pot, add the onion, carrots, and celery. Cook for 5 minutes until softened. Stir in the 3 garlic cloves and cook for 1 minute until fragrant.
3. Add the 1 cup lentils, 4 cups beef broth, 1 tsp thyme, 1 tsp smoked paprika, 1 bay leaf, 1 tsp salt, ½ tsp black pepper, and 1 tbsp tomato paste. Return the venison to the pot and bring to a simmer.
4. Cover and reduce heat to low. Simmer for 45 minutes, stirring occasionally, until the lentils are tender and the venison is fork-tender.
5. Discard the bay leaf and adjust seasoning if needed.

The smoky paprika and thyme add depth to the venison, while the lentils soak up all the savory flavors for a stew that’s both rustic and refined.

Tip: For extra richness, stir in a splash of red wine with the broth.

Crock Pot Venison Enchilada Casserole

This hearty, layered casserole brings together tender venison and zesty enchilada flavors—all with the hands-off ease of your slow cooker.

Ingredients:

• 1.5 lbs ground venison
• 1 (10 oz) can red enchilada sauce
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup frozen corn kernels
• 1 small yellow onion, diced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 6 corn tortillas, cut into quarters
• 2 cups shredded Monterey Jack cheese
• Fresh cilantro, for garnish

Instructions:

1. In a skillet over medium heat, brown the ground venison with the diced onion until no pink remains, about 6–8 minutes. Drain excess fat.
2. Stir in the enchilada sauce, black beans, corn, 1 tsp cumin, 1 tsp chili powder, 1/2 tsp garlic powder, and 1/2 tsp salt. Simmer for 2 minutes.
3. Lightly grease your slow cooker. Layer half the tortilla pieces on the bottom, followed by half the meat mixture and 1 cup cheese. Repeat layers.
4. Cover and cook on LOW for 3 hours or HIGH for 1.5 hours, until bubbly and cheese melts.
5. Garnish with fresh cilantro before serving.

The slow cooker melds the smoky spices into the venison beautifully, while the tortillas soften into a satisfying, lasagna-like texture.

Tip: Swap venison for ground beef if preferred—just reduce cook time by 30 minutes to avoid drying out.

Venison and Vegetable Soup

This hearty venison soup is packed with earthy flavors and tender veggies—a rustic bowl that’ll warm you from the inside out.

Ingredients

• 1 lb venison stew meat, cubed
• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 2 carrots, sliced into rounds
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 4 cups beef broth
• 1 (14.5 oz) can diced tomatoes
• 1 tsp dried thyme
• 1 tsp salt
• ½ tsp black pepper
• 1 bay leaf
• 1 cup diced potatoes
• 1 cup chopped kale

Instructions

1. Heat olive oil in a large pot over medium-high heat. Add venison and sear until browned on all sides, about 5 minutes. Transfer to a plate.
2. In the same pot, sauté onion, carrots, and celery for 5 minutes until softened. Stir in garlic and cook for 1 minute until fragrant.
3. Pour in beef broth and diced tomatoes, scraping up any browned bits. Add thyme, salt, pepper, and bay leaf. Return the venison to the pot.
4. Bring to a boil, then reduce heat to low. Simmer covered for 45 minutes.
5. Add potatoes and simmer for another 15 minutes until tender. Stir in kale and cook for 5 more minutes. Discard the bay leaf before serving.

The rich, gamey depth of the venison pairs perfectly with the sweet tomatoes and hearty kale—this soup tastes like a cozy hunting lodge in a bowl.

Tip: For extra richness, stir in a splash of red wine with the broth.

Slow Cooker Venison Stroganoff

This rich and hearty stroganoff turns game meat into a melt-in-your-mouth comfort dish—no fancy skills required, just your trusty slow cooker.

Ingredients:

• 1.5 lbs venison stew meat, cut into 1-inch cubes
• 1 tbsp olive oil
• 1 yellow onion, thinly sliced
• 8 oz cremini mushrooms, sliced
• 3 cloves garlic, minced
• 1.5 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 cup sour cream
• 8 oz egg noodles, cooked
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a skillet over medium-high. Sear venison in batches until browned (about 2 minutes per side). Transfer to slow cooker.
2. In the same skillet, sauté onion and mushrooms for 5 minutes until softened. Add garlic and cook 1 minute more. Scrape into slow cooker.
3. Pour in beef broth, Worcestershire sauce, Dijon mustard, smoked paprika, salt, and black pepper. Stir to combine.
4. Cover and cook on LOW for 7 hours or HIGH for 4 hours, until venison is fork-tender.
5. Stir in sour cream until smooth. Serve over cooked egg noodles, garnished with parsley.

The long, slow cook tenderizes the venison beautifully while the smoky paprika and tangy sour cream create a sauce that’s downright luxurious.

Tip: For extra silkiness, whisk 1 tbsp cornstarch into the broth before adding it to the slow cooker.

Conclusion

With 18 hearty and delicious ground venison crock pot recipes, this roundup is your ticket to easy, flavorful comfort food. Whether you’re a seasoned venison lover or just getting started, there’s something here for everyone. Give these recipes a try, then let us know which ones are your favorites in the comments below! Don’t forget to share the love—pin this article on Pinterest for fellow home cooks to enjoy!