Unlock the secret to unbelievably tender venison with this simple, set-it-and-forget-it recipe. We’re taking a lean leg of venison and slow-braising it for 12 hours with aromatic herbs and a rich beef stock. The result? A deeply flavorful, fall-off-the-fork masterpiece that will have everyone asking for seconds. Say goodbye to tough game meat and hello to your new favorite comfort dish!
Ingredients
• 2 lbs / 900g leg of venison, cut into large chunks
• 2 whole garlic cloves
• 1 large onion, finely chopped
• 3 cups / 720ml beef stock
• 2 tbsp / 28g butter
• Spices
• ¼ cup / 15g celery leaves, chopped
• 1 tbsp fresh thyme, or 3-4 sprigs
• 1 bay leaf
• 1 tsp / 6g salt
Instructions
1. Directions
2. Combine the venison, garlic, onion, beef stock, butter, celery leaves, thyme, bay leaf, and salt in the pot of your slow cooker or Instant Pot. Stir gently to combine.2. Secure the lid. Set your device to the ‘Slow Cooker’ function on ‘Low’ for 10-12 hours, or until the venison is completely tender and shreds easily with a fork.3. Carefully remove the venison from the pot and set aside. Discard the bay leaf and whole garlic cloves.4. Strain the remaining cooking liquid into a saucepan. Bring to a simmer over medium-high heat and cook for 10-15 minutes, allowing the liquid to reduce by half and thicken into a rich sauce.5. While the sauce reduces, shred the venison using two forks. Return the shredded meat to the saucepan with the reduced sauce and toss to coat. Serve warm.
Nutritional Information
• Per Serving: Calories 326 | Total Fat 8.5g | Net Carbs 3.3g | Protein 52.5g | Fiber 0.8g
Pro Tips
• For a deeper flavor, sear the venison in a hot, buttered pan on all sides before adding it to the slow cooker.
• After searing, deglaze the pan with a splash of red wine or beef stock, scraping up any browned bits, and add this liquid to the slow cooker.
• Serve the braised venison over creamy mashed potatoes, polenta, or egg noodles to soak up every drop of the delicious sauce.
FAQ
Q: Do I have to sear the venison before slow cooking
A: Searing the meat is an optional step but highly recommended for developing a deeper, richer flavor. The pro tips suggest searing the venison in a hot, buttered pan before adding it to the slow cooker for the best results.
Q: How do I know when the venison is fully cooked
A: You’ll know the venison is done when it’s completely tender and shreds easily with a fork. This recipe takes approximately 10-12 hours on the low setting to achieve that perfect fall-off-the-fork texture.
Q: What should I serve with this shredded venison
A: This dish pairs wonderfully with sides that can soak up its rich sauce. The recipe suggests serving it over creamy mashed potatoes, polenta, or egg noodles for a complete and satisfying comfort meal.
Q: Can I use a different cut of venison for this recipe
A: While this recipe is designed for a leg of venison, it’s also suitable for other lean, tougher cuts that benefit from a long, slow braise. Cuts like venison shoulder or shank would also become incredibly tender using this method.
