Crock Pot Venison Backstrap

This Crock Pot Venison Backstrap is a tender and savory recipe, which uses soy sauce and beef broth for bold, rich flavor. It’s a straightforward recipe, ready in about 6 hours and 40 minutes.

Crock Pot Venison Backstrap Ingredients

• 1½ pounds venison backstrap
• 1 cup beef broth
• ½ cup lite soy sauce
• 3 Tablespoons brown sugar
• 1 Tablespoon sesame oil
• 2 to 3 teaspoons garlic powder
• ¼ teaspoon ground ginger
• 3 to 4 cups broccoli, fresh or frozen
• 2 Tablespoons cornstarch
• Optional: additional vegetables, scallions, or sesame seeds

How To Make Crock Pot Venison Backstrap

1. Prepare the meat: Cut venison backstrap into cubes or thin slices against the grain. Place in the slow cooker.
2. Mix the sauce: In a bowl, combine beef broth, soy sauce, brown sugar, sesame oil, garlic powder, and ginger. Pour over the venison in the slow cooker.
3. Slow cook: Cover and cook on LOW for 5–6 hours or on HIGH for 3–4 hours until the meat is tender.
4. Thicken the sauce: In a small bowl, whisk cornstarch with 2 tablespoons cold water to create a slurry. Stir it into the slow cooker.
5. Add broccoli: Add the broccoli and cook on HIGH for an additional 30 minutes, until the sauce thickens and broccoli is tender.
6. Serve and garnish: Serve over rice. Garnish with scallions or sesame seeds if desired.

Recipe Tips

• How to cut venison backstrap: Slice thinly against the grain or cube for even cooking and tender texture.
• Can I use frozen broccoli? Yes, frozen broccoli works great—just add it during the final 30 minutes.
• What’s the best way to thicken the sauce? A simple cornstarch slurry mixed into the hot liquid works quickly.
• How to reduce sodium: Use low-sodium soy sauce and broth to keep salt levels in check.
• What if I don’t have sesame oil? Substitute with olive oil, though sesame oil gives a more authentic flavor.

What To Serve With Venison Backstrap

This savory dish goes well with simple and hearty sides like:

• Steamed white or brown rice
• Fried rice
• Stir-fried mixed vegetables
• Garlic noodles
• Cauliflower rice for a low-carb option

How To Store Venison Backstrap

Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
Freeze: Freeze in a sealed container for up to 2 months. Thaw overnight in the refrigerator.
Reheat: Warm gently on the stove or in the microwave until heated through.

Venison Backstrap Nutrition Facts

• Calories: 387
• Carbohydrates: 36g
• Protein: 45g
• Fat: 9g
• Saturated Fat: 2g
• Sodium: 1518mg
• Sugar: 10g
• Fiber: 12g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use another cut of venison?
Yes, other lean cuts like venison steaks or roasts work too—just adjust cooking time if needed.

Is venison backstrap tender in the slow cooker?
Yes, slow cooking helps tenderize venison and lock in moisture, especially with the right sauce.

Can I cook this on the stovetop instead?
Yes, simmer on low for about an hour, then add broccoli and cornstarch slurry during the last 15 minutes.

How do I avoid gamey flavor in venison?
Marinate or cook it with bold flavors like soy sauce, garlic, and ginger to mellow out the gamey taste.

Can I make this gluten-free?
Yes, use tamari or gluten-free soy sauce, and double-check your broth and cornstarch for gluten content.

Try More Recipes:

• Crock Pot Venison Curry
• Crock Pot Venison Chili
• Crock Pot Pulled BBQ Venison

Crock Pot Venison Backstrap

Recipe by Robert Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

6

hours 

30

minutes

Calories

387

kcal

This slow-cooked venison backstrap is savory, tender, and perfect for weeknight dinners, made with a flavorful soy-based sauce and broccoli.

Ingredients

• 1½ lb venison backstrap
  

• 1 cup beef broth
  

• ½ cup lite soy sauce
  

• 3 Tbsp brown sugar
  

• 1 Tbsp sesame oil
  

• 2–3 tsp garlic powder
  

• ¼ tsp ground ginger
  

• 3–4 cups broccoli

• 2 Tbsp cornstarch
  

• Optional: scallions, sesame seeds

Directions

• Slice or cube venison and place in slow cooker.
  
• Mix broth, soy sauce, sugar, oil, garlic, and ginger. Pour over meat.
  
• Cook on LOW 5–6 hrs or HIGH 3–4 hrs.
  
• Mix cornstarch with cold water and stir in.
  
• Add broccoli, cook 30 mins on HIGH.
  
• Serve over rice, garnish as desired.