Crockpot Venison & Broccoli

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Do you have a food or style of food that you hated as a kid, and now you tolerate, or even love, that food? I’ve heard that taste buds change every seven years. This meal is living proof of that for me. As a child, I despised the thought of Chinese food and broccoli. Today, I thoroughly enjoy most Chinese food {it started to grow on me when my college roommates worked at a Chinese restaurant and brought home free food from time to time}, and now I even like cooked broccoli {but only cooked}. And in case you haven’t noticed, this new job of mine is leaving me a little obsessed with my crockpot lately.

Venison Steaks Backstraps and Tenders Ad5

All of this to say I can now bring you recipes like Venison Lettuce Wraps, Venison Volcano Stir Fry {probably my FAVORITE Asian inspired meal}, Venison Pepper Steak, Venison Fried Rice, and Elk Egg Rolls. My new love for Chinese food has merged smoothly with my love for venison.

And now I have another for the list:  Crockpot Venison & Broccoli.

Dig out the following:

1 Crockpot Venison and Broccoli

Venison backstrap  |  Garlic  |  Onion  |  Carrots  |  Broccoli
Beef broth  |  Soy sauce  |  Red pepper paste  |  Sesame seed oil  |  Corn starch

 

Step 1 ~ 5 minutes

Like I mentioned in my last post for Bourbon Backstrap, backstrap will slice much easier if it’s still partially frozen. Slice at least one pound of venison backstrap into thin medallions.

2 Slice it THIN

Layer the meat in the bottom of a crockpot.

3 Layer in a crockpot

 

Step 2 ~ 5 minutes

Prepare the veggies. Slice or mince 3 cloves of garlic, coarsely dice half a large onion, and peel and cut two carrots into matchsticks.

4 Garlic, onion, carrots

Place the veggies on top of the meat.

5 Into the pot

 

Step 3 ~ 5 minutes

In a medium bowl, combine 1 c beef broth with ½ c soy sauce.

6 Broth and Soy sauce

Add 2 tsp red pepper paste and 1 Tbsp sesame seed oil.

7 Red pepper sauce and sesame seed oil

Pour the mixture evenly over the meat and vegetables.

8 Pour on the sauce

Cover the crockpot with a lid, and cook for 3 hours on high heat or 7 hours on low heat.

9 Cover and cook

 

Step 4 ~ 3 – 7 hours

After the right amount of time has passed, it’s time to thicken the sauce and cook the broccoli.

11 After a few hours

I made an expensive mistake. Apparently the last time I made my Blackberry Pie I used up all of my cornstarch, and I hadn’t bought anymore. So after I picked up Buckey from school, I got to load all three kids up and cart them over to the local grocery story. You know the kind. The kind where everything is way overpriced because they are the only game in town and they know you might be willing to pay a little more instead of driving the extra ten minutes to get to Walmart. So, yes, I paid $2.29 for a box of corn starch.

10 Very expensive corn starch

But I’ll chalk it up to supporting my local community.

Depending on how thick you like your sauce, mix 2 – 5 Tbsp corn starch with an equal amount of broth from the crockpot.

12 Corn starch and sauce

Remember that corn starch thickens as it cooks,

13 Mix it up

so don’t overdo it, but if you do add too much {like I have done from time to time} you can always thin it out again by adding a little water.

Mix the corn starch mix into the crockpot and stir until combined.

14 Stir it in

 

Step 5 ~ 1 hour

Cut up a large crown of broccoli as big or small as you like it.

15 Crown of broccoli

Stir the broccoli into the meat and sauce mixture.

Cover with the lid and crank the temp up to high heat if you’ve had it on low. Continue to cook the dish on high heat for another full hour or until the broccoli is tender to your liking.

18 Tender broccoli

Serve the Venison & Broccoli over steamed rice or noodles.

19 Crockpot Venison and Broccoli

This meat was extremely tender, and the sauce was so savory. And with the built in carrots and broccoli this was a well-rounded meal.

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That is how we do Chinese food. How do you do Chinese food? What’s your favorite way to blend Asian flavors with the meat in your freezer? Tell us in the comments below!

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Disclosure of Material Connection: Some of the links in the post above may be “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services that I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

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  • Oh yum! I’m adding this to my meal plan rotation. Just might make it this week! 😉

    Thanks so much for sharing your creativity on Show Me Saturday! We look forward to you linking up again!

    Happy Halloween!
    ~ Ashley

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