Dec 21, 2011

Crock-Pot Venison Tenderloin

We have been really blessed this hunting season. We almost didn't get any meat. The weekend before the end of the season, Marvin got a deer and an elk. We have more meat in our freezers then we could possibly eat on our own this next year. :)
We mostly eat just ground meat or sausage but we got a few roasts and tenderloins. Typically we go over to my parents house for dinner on Sundays, but since they were busy we decided to find a recipe to try a deer tenderloin.
After doing the Cafe Rio Chicken in the Crock-Pot I asked Marvin if we could find a recipe using the Crock-Pot so that we could enjoy the simplicity of another easy meal. 
So, here is what we found...

Deer Tenderloin, sliced (small)
1 whole onion, diced (1/2 of onion sliced)
1 bag baby carrots (1/2 bag sliced)
5 medium red potatoes, cut into 1/4 wedges (10 small potatoes cut in 1/2)
2 tablespoons Tobasco Sauce
Salt & Pepper to taste
Serves 4-6 ( 2 and some for left-overs)

Defrost tenderloin and marinate in Zesty Italian Salad Dressing the night before cooking

The next morning, simply place the above ingredients in the Crock-Pot

Put about 1 1/2-2 cups of water in the crock pot

We put too much water in and lost all marinated flavor
That why we recommend 1 1/2-2 cups of water
Turn on low heat for about 4 hours

Taste before serving

If more flavor needed, add additional Zesty Italian Dressing and let sit on low for additional 20 minutes

Taste, add more if desired



  1. This is also good with a chopped up apple and some juniper berries. Apple adds sweetness, juniper berries cut any gamey flavor.

  2. This is a really good recipe. I needed to be gone all day, so after the 4 hours on high, I let it stay on warm until I got home. The meat fell apart! I added green beans when I got home, too. I didn't think that there was any gamey flavor at all. Thanks for the great recipe!

  3. How many pounds of tenderloin did you use? How big of a crock pot? We were given two tenderloins, but they look tiny.


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