Crockpot Recipes
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Crockpot Recipes
Please click on name or scroll down the page.
1 big jar pimentos
3 or 4 onions
1/2 tsp. red pepper
tomato sauce
salt and pepper
These ingredients are for
1
rabbit.
Flour and fry rabbit, salt
and pepper. Then add pimentos, onions and red pepper.
Cover with tomato sauce and
cook slow all day or all night. Cook until
rabbit falls off the bone.
1 frying rabbit
1 large onion
1 small green pepper, cut
up
1 or 2 stalks celery, sliced
1 or 2 carrots, cut up
2 cloves garlic, chopped
salt and pepper to taste
1/2 tsp. oregano
1 Tbsp. parsley
3 Tbsp. ketchup
cayenne pepper to taste
1 c. liquid (white wine,
cider,
tomato sauce or water)
Brown rabbit in hot
skillet
for 5 to 10 minutes. Place
rabbit and other ingredients
in crock-pot. Cover and cook on
low for 8 to 10 hours.
4 to 5 lb. boneless
venison
roast
1 pkg. French onion soup mix
2 c. water
1 pkg. Italian Good Seasons
salad dressing mix
Bake, covered, in
250°
oven overnight or cook in crockpot for 8 hours.
Shred meat when done and
serve
on Poor Boy rolls. Good served with imported
pepperoncini and/or
horseradish.
Honey Baked Rabbit or Squirrel
1 rabbit or squirrel
1/3 c. melted margarine
2 tbs. mustard
1 tsp. pepper
1/3 c. honey
1 tsp. salt
1 tsp. curry powder
Lay pieces of meat in baking pan in single layer. Mix remaining ingredients together and pour over meat. Turn meat pieces over until well coated. Bake 1 1/4 hours at 350 °,basting with sauce in bottom of pan every 25 minutes until done and browned.
Alternate: Place meat in slow cooker. Mix remaining ingredients together and pour over meat. Cover and bake 8 to 10 hours on low temperature.
2 1/2 lb.. venison,cubed
1 1/2 lb.. ground venison
1/4 lb. whole hog pork
sausage
6 oz. can tomato paste
2 cups water
1 tbs. dark molasses
1 tbs. salt
1/2 tbs. salt
1/2 tbs. black pepper
2 tbs. ground cumin
5 tbs. chili powder
1 med. onion,chopped
pods hot pepper (optional)
Combine all ingredients in a large pot and mix well.Cover tightly and cook over low heat for 10 hours.
4 lb.. venison,cubed
1/2 cup flour
2 tsp. salt
1 tbs. paprika
2 tsp. black pepper
4-5 strips thick sliced bacon
4 med. onions,peeled and
halved
16 oz. fresh mushrooms,halved
1 can beer
1 tbs. vinegar
1 tbs. brown sugar
2 garlic cloves,minced
1/2 tbs. thyme
2-3 bay leaves
Put flour,salt and
paprika
in a plastic bag;add meat and shake until meat is coated.Chop the bacon
into 1 inch squares.Place bacon,onions and half the mushrooms in bottom
of crock pot.Add meat and flour mixture from bag. In small bowl,mix
beer,vinegar,sugar
,garlic and thyme.Pour over meat.Add bay leaves.Cover pot,turn to low
heat
and cook 10 hours.Add remaining mushrooms an hour or so before
eating.Serve
over rice or noodles.This recipe is designed for tougher cuts of meat.
The
Day After Deer
Submitted by Gayle Ambrosini
Hi,
Here's a really easy venison
recipe for ya. It's a good hot sandwich with plenty of flavor that
we've
always had cookin' on New Years Day around here. Who wants to cook and
do a bunch of dishes on New Years
day? :-) We call this, "The
Day After Deer".
Paper plates and napkins for
this one. Simple.
4 lb. venison shoulder or
rump
roast, cut into large chunks
3 large onions, quartered
1 large jar of salad
peppers,juice
included--don't drain
1 tsp. salt
1 tsp. garlic powder
1/2 tsp. black pepper
Put all ingredients into
a
large crock pot, top off with enough water to cover.
Cook on low from about 9 pm
till noon the next day. Serve on a good kaiser roll.
Use the juice for dippin'
Enjoy..
Note:Thanks
Gail.There's nothing any better than a family favorite recipe shared by
a thoughtful visitor.
1 1/2 lb. venison, beef,
raccoon,
lamb or goat, cut up in 1 inch cubes orchunks (boil 20 minutes)
3 medium potatoes, peeled
and chunked up
3 medium carrots, chunked
2 inches long
2 medium onions, chopped
1 large bell pepper, chopped
1 jalapeno pepper, chopped
4 sticks celery, chopped
2 medium tomatoes, chopped
(may be whole or tomato soup)
4 oz. green beans
4 oz. corn
1 tsp. salt (or salt to
taste)
1 tsp. black pepper
dash of red pepper
2 cloves or 1/2 tsp. garlic
1 Tbs.. Worcestershire sauce
2 c. water
Simmer 8 hours in
Crock-pot.
Stir once in a while.
Makes 5 quarts.
1 deer roast or stew meat
(to
fit crock-pot)
1 can beef broth
Place deer meat in
crock-pot.
Add beef broth and 1 can
water; cook on low overnight
or 6 to 8 hours.
1 lb. ground deer
1 large onion
1 small bell pepper
1/2 c. barbecue sauce
1 tsp. onion salt
1 tsp. garlic salt
1 tsp. chili powder
1 large can pork and beans
1 tsp. basil
1 Tbs.. sage
2 Tbs.. brown sugar
Brown deer in heavy
skillet.
Add chopped onion and
pepper. Drain off liquid.
Add spices. Mix well and add other
ingredients. Simmer in
crock-pot
6 to 10 hours.
1 lb. deer
steak(approximately
1/2 inch thick)
1 c. flour with salt and
pepper
shortening
1 can mushroom soup
water
Cut deer steak in
approximately
3 inch squares. Roll in
flour, salt and pepper to
taste. Fry in hot shortening until
brown, turning once. Place
pieces of steak in crock-pot. Mix
soup with 1 can water and
flour left after coating steak. Mix
enough water to flour to
make
it smooth. Then pour over steak
in crock-pot. Make sure it
covers steak. Cook on low heat for
6 to 8 hours. (Can test for
doneness.) When done, turn on high
and thicken with cornstarch
as you like.
Note: Use with rice, noodles
or mashed potatoes.
beaver, cut into serving
pieces
2 c. apple juice
salt and pepper
Salt and pepper meat,
place
in crock-pot and add apple
juice. Cook until well done,
adding apple juice or water as
needed.
1-2 lb of venison or bear
steaks
1 qt of tomato juice
3/4 cup brown sugar
2 tbs. Worcestershire sauce
1/2 tsp. black pepper
1/2 tsp. celery seed
1 medium onion (diced)
Cook meat until
thoroughly
cooked in a crock pot. Drain off
fat and add ingredients
above.
Let simmer for at least 4 hours.
This recipe is simple to
prepare
and doesn't take a lot of
special ingredients. You
won't
know this is wild game.The gravy goes well with mashed potatoes.
2 - 2 1/2 lb.. venison
steak
(could use round steak or chuck)
1 pkg. dry onion soup mix
10 1/2 oz. can cream of
mushroom
soup
1/2 c. water
Cut steak into serving
pieces,
place in crockpot. Mix dry soup, water and
can soup. Pour over
meat.
Cook low 6 -8 hours.
You can add wine to this
or
add sour cream to the gravy after you have
removed the meat.
1 boneless elk or deer round steak
1/4 c flour
1/4 c marg. or butter
1/2 c boiling water
1 tsp. salt
2 or 3 green peppers
1 1/2 c. pineapple chunks
Cut steak in 1 inch cubes
and
dredge with flour.
Brown meat cubes on all
sides
in hot oil. Place in crock add water and salt. Place on high one hour,
low for approx. 6 hours. Add green peppers and pineapple chunks to
meat.
Cook one hour longer.
On stove top prepare sauce of :
2 1/2 tbs. cornstarch
1/2 c pineapple juice
1/4 c vinegar
1/4 c sugar
2 1/2 tbs. soy sauce
Cook until sauce is clear
and
thick. Pour over meat mixture and heat until ready to serve. Serve over
chinese noodles or cooked rice.
3 to 4 squirrels
1/4 c vinegar
2 qt. water
1/2 tsp. thyme
1/2 tsp. basil
1/4 tsp. oregano
1/4 tsp. sage
3 lg. carrots, sliced
4 lg. potatoes, diced
2 small onions, diced
14 1/2 oz can beef broth
10 1/2 oz can Golden
Mushroom
Soup
1 1/2 c fresh green beans
Soak squirrels in vinegar
and
water for at least 12 hours. Drain and rinse. Place in bottom of crock
pot. Sprinkle spices over meat. Add carrots, potatoes, onions, and beef
broth. Mix soup with 1 can of water and add to crock pot. If potatoes
are
not covered, add enough water to cover.
Cook on high for 6-7 hours, or until squirrel is falling off bones. During last 1/2 hour of cooking, add green beans. Remove squirrel from crock pot and discard bones. If needed, cut squirrel meat into smaller pieces. Return meat to crock pot. Stir and serve with crusty bread.
1/2 lb. ground venison
1/2 lb. cooked ham, diced
1 med. onion
10-1/2 oz. beef broth
1 tsp. sugar
1/4 tsp. pepper
1/2 lb. bacon, cooked and
diced
2 15 oz. cans pinto beans,
drained
20 oz. frozen mixed veggies
10-3/4 oz. tomato soup
3/4 tsp. salt
In the crock pot combine
all
the ingredients. Cook on high for 5-6
hours or low 10 hours.
3 lb. venison steak
flour
1/4 tsp. pepper
1/2 tsp. salt
1/2 tsp. garlic salt
1 pack Lipton onion soup mix
1 can mushroom soup
Mix flour, salt, pepper and garlic salt together. Coat meat with flour. Tenderize meat by pounding with edge of saucer or meat hammer. Brown in frying pan. Put in roasting pan or slow cooker. Pour both soups on top and cook for 3 hours at 325 ° in roaster or in slow cooker on high for 4 hours. You may add potatoes, carrots and onions, etc. if desired.
1 or 2 rabbits or
pheasants
salt, pepper and paprika to
taste
1 c. sour cream
1 c. cream of mushroom soup
1/4 tsp. Worcestershire sauce
2 tbs. instant onions
Season cut up meat. Mix sour cream, soup and Worcestershire sauce. Add instant onions. Cook in slow cooker on low for 8 hours.
2-3 lb. tenderized
venison,
cut into 1 inch cubes
1 green pepper, chopped
1 1/2 c. French dressing
1 lg. onion, chopped
2 carrots, pared and cut
into
1 inch pieces
3 stalks celery in 1 inch
pieces
1 can (16 oz.) whole
tomatoes,
mashed
1/4 c. quick cooking tapioca
1 whole clove garlic
1 bay leaf
salt and pepper to taste
Marinate venison in French dressing for 12 to 14 hours. Drain off dressing. Put meat in slow cooker with other ingredients. Cook on low heat for 8 hours.
2-3 lb. venison (or as
much
as you like)
1 lg. onion
1 lg. bell pepper
2 cans mushroom soup
2 cans water
salt to taste
Brown venison in small
amount
of shortening. Sauté onion and pepper in drippings.
Add enough flour to
drippings
to make a brown gravy. Use soup in the gravy instead of water. Pour the
browned venison, pepper and onion, mushroom gravy, 2 cans of water and
salt into a slow cooker. Cook all day or put it on at night and cook
overnight.
3 lb. boneless venison
chunks
1 lg. onion
1/2 c. green pepper, chopped
water
2 tsp. instant beef bouillon
1 (10 to 11 oz.) can tomato
soup
1/4 c. Worcestershire sauce
1 tsp. garlic powder
1 tsp. dry mustard
1 tsp. thyme
1 tbs. paprika
2 tbs. brown sugar
buns
Remove fat from meat and
place
mat in crock pot or slow cooker. Add onion, green pepper and water to
cover.
Add bouillon. Slow cook until meat is well done and shreds easily with
a fork. Let water cook down to about 1/2 cup of liquid. Add rest of
ingredients
and stir to mix. Simmer for about 1 hour, stirring occasionally. Meat
should
be pretty well shredded by the end of the cooking time.
Spoon over toasted bun
halves
to serve.
2 -3 pound venison round,
leg
or rump roast
1 can (12 ounces) beer
3 cloves garlic
salt and pepper
2 onions, sliced
3 bay leaves
2 cups barbecue sauce
Trim excess fat from venison. In large bowl mix beer,garlic, salt, pepper, onions and bay leaves; add venison. (Marinade should cover meat) Marinate in refrigerator for 12 - 24 hours, turning occasionally.
Remove venison and onions
from
marinade and place in crockpot. Pour 1 cup barbecue sauce over
top.Cover
and cook on LOW for 10 - 12 hours. Serve with remaining barbecue sauce.
Serves 6.
1 lb ground venison
1 can (16 ounce) whole
tomatoes
1 green pepper, seeded and
finely chopped
1 onion, finely chopped
1/2 cup raw long grain
converted
rice
1 tsp. salt
1/2 tsp. leaf basil
dash pepper
4 slices American cheese,
cut into triangles
Place all ingredients
except
cheese in crockpot. Stir thoroughly to mix ground venison with other
ingredients.
Place 4 cheese triangles on top. Cover and cook on LOW for 7 -10 hours.
Before serving, top with remaining 4 cheese triangles. 4 servings
(about
2 quarts)
1 lb. bacon
2 lb. cubed deer
2 med. turnips
1 lg. can Veg-All
16 oz. can tomato sauce
1 diced onion
salt and pepper to taste
Fry the bacon first and
then
use drippings to brown floured deer meat (or beef). Put browned meat in
a slow cooker and pour in the liquid from the Veg-All. Add the 16 ounce
tomato sauce, the diced onion and cut up turnips. (Add water as needed
to obtain desired consistency.) Cook 3 to 4 hours on high (all day on
low)
or until meat is very tender. Add Veg-All vegetables and bacon and cook
an additional 15 minutes.
3 lb. ground venison
8 cans tomato sauce (15 oz.)
4 cans tomato paste (6 oz.)
12 med. onions
8 green peppers
1 tsp. oregano
1 tsp. salt
2 c. uncooked oatmeal
1 bay leaf
4 garlic cloves
Crisco oil
Mix venison meat with 2 cans tomato sauce, 3 cans tomato paste, 4 chopped onions, 3 green peppers, 1 tsp. oregano, 1 tsp. salt, 2 cups uncooked oatmeal. Mix well, make into small meat balls. Fry in Crisco oil until done. Set aside on plates to cool.
In a slow cooker put
remaining
tomato sauce, tomato paste, chopped onions, chopped green peppers, 4
crushed
garlic cloves and cook for 5 hours. Add bay leaf one hour before done.
Add meat balls 1/2 hour before serving.
Makes 3, 4 or more dozen
meat
balls.
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