Description
A warm and comforting Crock-Pot venison tenderloin recipe that transforms this lean meat into a melt-in-your-mouth meal.
Ingredients
- 2 to 3 pounds of venison tenderloin
- 1 large onion, chopped
- 4 cloves of garlic, minced
- 4 medium carrots, sliced
- 4 medium potatoes, chopped
- 2 cups of beef or vegetable broth
- 2 tablespoons of olive oil
- Salt and pepper to taste
- Optional: Your favorite herbs (rosemary, thyme, etc.)
Instructions
- Season the venison generously with salt and pepper.
- Heat olive oil in a skillet over medium-high heat and sear the venison on all sides until browned (about 3-4 minutes per side).
- Transfer the seared tenderloin to the Crock-Pot.
- Top the tenderloin with chopped onions and minced garlic.
- Layer in sliced carrots and chopped potatoes.
- Pour in the broth, ensuring the meat is partially submerged.
- Set the Crock-Pot to low and let it cook for about 6-8 hours.
- Once the meat is tender and easily shreds, it’s ready to serve.
Notes
Let the tenderloin rest for a few minutes before slicing for the best texture. Store leftovers in airtight containers for up to three days.
