Go Back
–+ servings
Slices of corned venison on bamboo cutting board.
Print Pin
5 from 1 vote

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!
Course entree, Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 5 hours
Slow cooking 5 hours
Total Time 5 hours 5 minutes
Servings 12 servings
Calories 148kcal
Author Beth Neels
Cost $5

Equipment

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
US Customary - Metric

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!

Video

Notes

Can substitute corned beef.
See recipe for Pickling Spice here
How to Cure Venison for Corned Venison
Do not skip the Guiness Stout! It is not the same dish without it!
Cook venison to 185-190°F.
Leftovers will keep, refrigerated for 3-4 days.
Leftovers can be frozen for longer storage, up to 1 month.

Nutrition

Calories: 148kcal | Carbohydrates: 3g | Protein: 26g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 96mg | Sodium: 63mg | Potassium: 415mg | Vitamin A: 865IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 4.1mg