Slow Cooker Corned Venison Recipe (2024)

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ByBeth NeelsFebruary 19, 2021

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This Slow Cooker Corned Venison is super easy, once the venison is corned! Only 5 minutes to throw it in the slow cooker and about 5 hours in the slow cooker!

Everyone that has tried this corned venison recipe, can not even believe it’s venison! It is so tender and juicy! A perfect way to make another tougher cut of venison perfect!

I have been making this Slow Cooker Corned Venison Recipe for about 5 years.

It is really a family favorite! Not only the family loves this, everyone who eats it begs me to corn their venison next year! A side business, perhaps??

What is Corned Venison?

Humans have actually been corning beef since ancient times in Europe and the Middle East!

The term “corned” is believed to have referred to the large grains, or “corns”, in old English, of salt used to cure the meat! Read more on Wiki. Thus, Corned Venison is made by curing the meat with salt.

Brining the venison roasts is not hard, nor a lot of work. Time is what does all of the curing. For information on how to cure the venison, see this post, Homemade Corned Venison, it is one of the most popular venison recipes, here on BCC!

The processs of corning venison, like I said, is not difficult, but takes a bit of time commitment. The venison needs to be rotated every day, or every other day.

Once the roast is brined, it needs to be cooked. The slow cooker is a great tool for this, but it can also be slow cooked in a Dutch oven, on the stove. This recipe, to cook the corned venison, could not be easier. Just throw the ingredients in the slow cooker and let the slow cooker do all of the work!

What you need

venison
onion
carrot
malt vinegar
Guiness stout beer
pickling spice

How to make this slow cooked corned venison recipe

Add corned venison to crockpot.
Add remainder of ingredients. Slow cook on low for 5-6 hours, depending on the size of the roasts, until very tender.

What cuts should you choose to corn?

The best cuts to corn are the top round, the bottom round, the top sirloin, and the sirloin butt. They tend to be the more tough cuts of the deer and curing really makes them tender!

What to make with corned venison

This corned venison is quite versatile. You can make anything that you would with beef.

Tools I use to make slow cooker corned venison

Contains affiliate links, for full disclosure, see FTC Disclosure, here.

slow cooker
pickling spice

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Have you ever tried corned venison? I think probably not. If you have the chance to, you really need to give this Corned Venison Recipe a try! You will love it!

I hope you enjoyed the recipe today!

Want to learn more about How to Cook Venison? Don’t miss our awesome, Ultimate Guide! Complete with 65 FREE Recipes from some of the top venison recipe developers in the world!

Enjoy! And have fun cooking!

Slow Cooker Corned Venison Recipe

This Slow Cooker Corned Venison Recipe is so easy! Tender and juicy with a usually tough piece of the deer!

See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!

5 from 11 votes

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Course: entree, Main Course

Cuisine: American

Ingredients

▢ 3 lb corned venison (can substitute beef) I prefer round to top round
▢ 1 Onion quartered
▢ 1 large carrot cut into 2 inch pieces
▢ 1 12 oz. bottle Guiness Stout
▢ about 1/2 c. malt vinegar
▢ 2 Tbsp. pickling spice
▢ water to almost cover

Instructions

Add corned venison to slow cooker.
Add onion, carrot, Guiness, vinegar and pickling spice to the venison in the slow cooker.
Barely cover the roasts with water.
Start slow cooker on high, once the liquid is bubbling, reduce heat to low. Cook on low for about 5 hours (depending on the size of the roast) until venison is very tender. (About 185°F internal temperature)
The Guiness and malt vinegar are very important, I have tried this without them and the quality is poor! Add potatoes, rutabaga, cabbage and carrots to make corned venison and cabbage or slice for Reubens!