Your Crock-Pot was made for slow cooking meat. If you've never tried using your slow cooker for wild game, here's a venison recipe that's easy, versatile and sure to please your whole family. There's a little bit of prep work, then you can toss everything in the slow cooker and walk away until dinner time. For dinner, try this pulled venison on hamburger buns as a twist on sloppy joes, served with coleslaw or your favorite bbq side dish, or in tacos.

Start by slicing onions and layering them on the bottom of your slow cooker. Cut the boneless venison roast in smaller pieces to fit into your Crock-Pot and then lay the meat on top of the onion slices. Mix the chipotle peppers in adobo sauce (the entire can) with the ketchup, Worcestershire sauce, apple cider vinegar, soy sauce, hot sauce, and melted butter. Whisk in the chopped garlic, brown sugar, ground mustard, celery salt, cumin, garlic powder, onion powder, and ground nutmeg.

Pour the liquid mixture over the roast. Make sure there's enough liquid to almost completely cover the meat; if there's not enough, add your choice or broth, stock or beer, up to another cup of liquid. Place the lid on the slow cooker and cook on low for eight to 10 hours, until the meat is cooked all the way through and is tender. Let the meat cool a bit, then shred it with a fork to get pulled venison. Call the family to the table and have a great dinner!

Slow Cooker Pulled Venison 

Prep Time: 10 minutes | Cook Time: 10 hours



  • 4 lbs boneless venison roast
  • 1 onion, sliced
  • 1 can chipotle peppers, in adobo sauce (About 3.5 oz)
  • 3 cloves garlic, chopped
  • 1 cup ketchup
  • 1 tbs Worcestershire sauce
  • 2 tbs apple cider vinegar
  • 1 tbs soy sauce
  • 2 tsp hot sauce
  • 2 tbs butter, melted
  • 3 tbs brown sugar
  • 1 tbs ground mustard
  • 2 tsp celery salt
  • 1 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/8 tsp ground nutmeg


Layer sliced onions on the bottom of the slow cooker.

Cut the roast in half, or however will make it fit best in your cooker, and place on top of the onion.

In a mixing bowl, combine remaining ingredients, then pour over the roast. If it looks like there's not enough liquid, add up to a cup of broth, stock, or your favorite beer. We want the meat to be almost covered in liquid.

Cover and cook on low until meat is cooked through and tender, about 8 to 10 hours. About 30 minutes before serving, shred the meat using two forks. This can sometimes be done in the slow cooker itself, but feel free to transfer to a cutting board if it's easier.

If you want the liquid to thicken up, cook it these last 30 minutes with the lid askew to let the liquid evaporate.

Serve on hamburger buns, with a side of coleslaw, or on tacos.

Nutrition Facts
Slow Cooker Pulled Venison
Amount Per Serving
Calories 528 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 6g 30%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 267mg 89%
Sodium 1607mg 67%
Potassium 877mg 25%
Total Carbohydrates 16g 5%
Dietary Fiber 1g 4%
Sugars 13g
Protein 83g 166%
Vitamin A 8%
Vitamin C 9%
Calcium 1%
Iron 68%
* Percent Daily Values are based on a 2000 calorie diet.