Welcome to Cookin' With SusieQ's Slow Cooker Recipes. I hope that you will send me your Slow Cooker Recipe(s) at cook.n.susieq@gmail.com. I have gotten request for them for those venison lovers on the go.
Slow Cooker Recipes

Venison and Noodles
1 - 3lb. Venison roast
1 - 10 1/2oz. can of French Onion soup
1 - 14 oz. can Beef broth
Soy Sauce
Morton's Nature's Seasoning
8 oz. Egg noodles, cooked

Place roast into crockpot and sprinkle with Nature's Seasoning and a couple dashes of Soy Sauce. Pour the can of French Onion Soup and can of beef broth over roast. Cover and cook for 10 to 12 hours on low, or 2 hours on high and 6 on low.
Serve over noodles.
Serves 6-8
Hope you all enjoy!


This recipe was submitted by James Malone
EASY SLOW COOKER VENISON ROAST
1 Venison roast (any cut)
2 cans condensed mushroom soup
1 oacket dry onion soup mix
1/4 cup red wine (optional)

Mix mushroom soup, wine and dry soup mix in bottom of crockpot. Place roast on mixture and cook on low for 10-12 hours. Remove roast and slice. Serve over rice or noodles with gravy from crock pot.


These are some that I have. SQ
Slow Cooker Venison Stew
3 lbs venison
6 medium potatoes
6 carrots
2 large stalks of celery
1 medium onion
8 pkgs. Washington Rich Brown Seasoning (bouillon)
Cooking oil

Cut venison into 1 in. chunks. Roll in flour until coated all around.
Cube potatoes, carrots, celery, and onions.
Brown venison in oil until half brown. 
Add 8 pkgs. of Washington Rich Brown
Seasoning and brown on all sides until moisture disappears. 

Add hot water to skillet and simmer for 2 minutes.
Scrape meat and gravy from skillet and add to slow cooker. 
Add all vegetables and stir together with meat.  
Cook on high for 6 hours.  
Add corn starch to thicken as desired.

Busy Man's Venison Stew
1 1/2 lb venison stew
1 can beefy mushroom soup
3 medium sized potatoes chopped into thirds
2 carrots, chopped
1/2 cup water
Precooked rice

Place the meat in a crock pot and set on low heat.  Add vegetables to meat.  Pour the soup over the mixture and add 1/2 cup water.  Cover and allow to cook for 8 hours.  Before serving, prepare rice.  Serve stew over rice.  Bread or biscuits may be substituted for rice.

Special Venison Dish
3 lbs. venison roast cut into cubes
Flour
Oil and margarine
2 medium onions, cubed
1 pkg Swiss Steak seasoning
Hamburger seasoning (brown gravy)
Red, black or lemon pepper
Garlic powder
Basil (a dash of two of the spices)
1/4 cup cooking wine
1 tablespoon soy sauce
Kitchen Bouquet (a little)
La Choy gravy sauce (a little)
1 can drained mushrooms

Shake venison in flour to coat and brown in oil and margarine.  
Brown onions with the venison. 
Transfer to roaster, crock pot or stew kettle. 
Mix according to direction: Swiss Steak seasoning, and hamburger seasoning (brown gravy).  Do not use salt as the seasonings are salty. Pour rest of ingredients over the browned meat and onions and simmer covered 1 1/2-2 hours.  Stir often. Serve over cooked rice.


This recipe was submitted by Randy Lawson 
Barbecue Venison
Several lbs. of Deer Meat.  Any will do 
Place in a Crock pot and cook all night with two bay leaves. 
Drain off all the liquid and tear the meat a part with your fingers. 
Place back in Crock Pot and add your favorite BBQ sauce. 
(Ketchup Base)  Kraft's Hickory Smoke or my Favorite (Mustard Based) 
Maurice's BBQ. Turn the crock pot back on low to heat through. 

Place in hamburger bun and add a little coleslaw and enjoy. 
Simple and easy. Tastes great. 


With permission I posted these recipes of Marla Hudgins
Taco Soup
1 pound ground venison
2 cans (12 oz.) Tomato Juice
2 cans (15 oz.) Dark kidney beans... DO NOT DRAIN
1 can Nibblets corn... DO NOT DRAIN 
1 envelope taco seasoning mix
Cook and drain ground venison. 
Put all ingredients in large sauce pan or crock pot 
(5-1/2 hours on high or 8 hours on low) and heat. 
Serve over corn chips and top with cheese.

Ham, Venison and Bacon Soup
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.

Barbecued Beef and Beans
2 lbs. ground venison
1 garlic clove
1/2 cup ketchup
1/2 cup packed brown sugar
15 oz. garbonzo beans
16 oz. kidney beans
28 oz. baked beans 
1 medium onion
1/2 cup BBQ sauce
1/4 cup molasses
32 oz. great northern beans
16 oz. green beans
17 oz. pinto beans

In a skillet, brown ground venison with onion and garlic until beef is no longer pink.  Drain. Add to your crock pot along with the rest of the ingredients. Cook on low setting 8-10 hours or on high 5-6 hours.

Spaghetti Sauce
2 pounds ground venison
1-1/2 cups chopped celery
1 garlic clove
2 cans tomato soup
6 oz. tomato paste
12 oz. chili sauce
1/8 tsp. hot pepper sauce
1-1/2 tsp. steak sauce
2 tsp. salt
1-1/2 tsp. thyme
1-1/2 tsp. sage
1 green pepper
1-1/2 cups chopped onion
1-1/2 cups chopped carrots
16 oz. diced tomatoes with liquid
1-1/2 cups water
1 tbsp. Worcestershire sauce
1 tbsp. sugar
3 bay leaves
1 tsp. pepper 1/2 tsp. allspice

Add everything to the crock pot. Cook on low 8-10 hours or on high 5-6 hours.

Meatball Minestrone
1 pound ground venison
1 egg 
1 small onion, chopped 
1/4 cup dry bread crumbs
1/4 cup milk
1 clove garlic, crushed
2 tbsp. chopped parsley
1 tsp. fennel seed
1/2 tsp. basil leaves
1/2 tsp. salt 
1/8 tsp. pepper

Heat oven to 400 degrees. Lightly grease two rectangular pans. Mix all ingredients into about 36 1" balls. Place meat in pan. Bake uncovered 15 to 20 minutes, cool.

Minestrone
28 oz. tomatoes, undrained
15 oz. kidney beans, undrained
11 oz. whole corn, undrained 
2 cups water
1/2 cup water
1 tbsp. italian seasoning 
3/4 tsp. salt 
1/2 tsp. pepper
2 medium celery stalks, chopped
1 medium onion, chopped
1 cup spaghetti

Combine all minestrone ingredients, except spaghetti and meatballs into a crock pot.  Make sure to break up the tomatoes.  Add the meatballs.  Let cook on low 8-10 hours or on high 5-6 hours. Add broken spaghetti the last and cook till soft, stirring often.
Serve with parmesan cheese, if desired.


This recipe was sent to me by The Hilldwellers
BBQ Venison Meatballs
3lbs venison hamburger 
1lb sausage ground 
Mix together with: 
2 eggs 
Sleeve of ritz crackers crushed 

Make meatballs and fry in skillet in corn oil. 

For the sauce: 3 bottles of Open Pit or any thin BBQ sauce
Pour in bowl. 
Add in 11/2 cups maple syrup (the real stuff works great) 
3/4 of a crouet of Italian dressing (not creamy reg. italian )
3 cups of apple cider (personally I like hard cider in it )
2 tablespoons Italian Seasoning 
1 tablespoon of garlic powder 
Juice from 1/2 of an orange 
Juice from 1/2 a lemon 
1/2 a teaspoon of tabasco for taste 

Mix all together add meatballs put in fridge and let sit overnight to marinate day 2 put everything in crock pot sauce and meatballs and put on low for 2 to 3 hrs until hot serve with noodles or rice or just as they are great for party or any time give it a try sounds gross but its pretty good. 


This recipe was submitted by Jeff Brunenn
Venison Recipe
1-2 lb of venison or bear steaks
1 qt of tomato juice
3/4 cup brown sugar
2 tbsp worstershire sauce
1/2 tsp black pepper
1/2 tsp celery seed
1 medium onion (diced)

 Cook meat until thoroughly in a slow cooker or crock pot. 
Drain off fat and add ingredients above. 
Let simmer for at least 4 hours. 

I recommend serving with mashed potatoes as the gravy is excellent on them. This recipe is simple to prepare and doesn't take a lot of special ingredients.  Everyone that I have served venison or bear with this recipe loves it and would swear that it was not wild game. 


This recipe was submitted by Johnny Kennedy aka Indian
DEER SAUCE PECANT
1 lb deer meat cut  and browned, 
 1lb  Golden Mushroom Soup
 1 can Milder RO-TEL Diced  Tomatoes and Chilies
 1 tablespoon Worchestshire Sauce
 1 Beef Bouillon cube (boiled and dissolved in 1/2 cup of water)

Brown meat, and pour all ingredients in a crock pot.
Cook all day on low 6-8 hrs. Eat over rice or spaghetti


June's Recipe - Venison Pot Roast
1 Venison roast or backstrap
2 tbs. olive oil
1 tbs. garlic powder
2 tbs. all purpose Greek seasoning 
4 carrots, sliced
2 can golden mushroom soup
6 medium red potatoes - cut in thirds
1 large yellow onion - cut in quarters
½ small green pepper (if desired)

Turn crockpot on high.  put oil in pot, add roast and roll in oil.
Sprinkle all seasonings on roast and vegetables in pot. 
Just arrange veggies around the sides of meant.
Put soup directly on top of everything and add ¼ cup of water to pot.  Cook on high for 1-hour, cook on low for 5-6 hours till meat is fork tender.  Ummmm ummm good!


This recipe was submitted by Froggie
Crock Pot Chow
As much venison as you want-roast,stewmeat,steaks,whatever.
A can or two of FRANCO-AMERICAN Beef Gravy.
One medium onion, sliced.
Whatever else you feel like putting in it or seasoning it with,
you really cant go wrong.
Cook on low 10-12 hours,or longer. The longer the better.
When you are ready to serve, you'll probably want to thicken the gravy.
If you have used stewmeat, you can serve over noodles.
A roast or steaks can be cooked like a potroast with spuds and carrots cooked right in, or served with mashed potatoes etc.. 
This is soooo easy and soooo good, please, do yourself a favor and try it.

This recipe was submitted by Dave
Dave's Famous 
Two fists full of Doe meat. 
Brown in #10 skillet over very high heat, about 1 min. 
Take of heat let stand. (Try a piece) 
Two onions chopped course in bottom of crock. 
1/4 stalk celery over onion.
2 Green peppers, or 1 large. 
Dump venison in.  
3 to 4 carrots . 
Now add 7 cups water. 
Put 8 sometimes 9 bouillon cubes around water. 
Place 3 to 4 medium potatoes halved or 1/4ed. 
Ten shakes of soy sauce, 5 shakes of Worcestershire, and one tablespoon mustard. Crockpot 5 to 6 maybe 7 hours. 
AH Dats soo Gud. Thell even pay ya for it. 

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