Kids enjoy venison with macaroni and cheese on the side.

How to Cook Deer Chops in a Slow Cooker Without Browning

by M.H. Dyer

Venison chops or steaks, low in fat and calories, are a nutritious, vitamin-rich alternative to beef, pork or other farm animals. However, because the meat is so lean, cooking venison requires special attention to prevent the chops from becoming tough and dry. Cooking venison chops in your slow cooker requires no browning, making it a healthy, flavorful family dinner. Place a few simple ingredients in the slow cooker in the morning and enjoy a ready-to-eat meal a few hours later.

Layer the venison chops in the slow cooker. If the chops are large, cut them into smaller pieces.

Sprinkle seasonings of your choice over the chops. For example, add freshly ground black pepper and salt to taste; then add seasonings such as sage, garlic powder or onion powder to suit your and your family's preferences. Alternatively, sprinkle a packet of dry onion soup mix over the chops.

Pour a can of cream of mushroom or celery soup evenly over the venison chops. Fill the soup can with water and pour the liquid over the chops.

Cover the slow cooker, then cook the venison chops on low for about six to eight hours. Add extra soup or water if the fluid evaporates. You can also add beef broth, cider, beer, wine or fruit juice. Don't allow the meat to dry out.

Serve venison chops over toast, rice, pasta or mashed potatoes.

Items you will need

  • Knife
  • Freshly ground black pepper
  • Salt
  • Additional seasonings or dry onion soup mix
  • Cream of mushroom or celery soup
  • Beef broth, cider, beer, wine or fruit juice
  • Toast, rice, pasta or mashed potatoes


  • Provide extra flavor and nutrition by adding a chopped green pepper and chopped onion to the venison chops.
  • If your family doesn't like the gamey, wild taste of venison, soak the meat in buttermilk, milk or vinegar for about an hour before cooking. The acid in the buttermilk or vinegar helps neutralize the strong flavor. You can also soak the chops in a wine or vinegar marinade flavored with soy sauce and garlic.

About the Author

M.H. Dyer began her writing career as a staff writer at a community newspaper and is now a full-time commercial writer. She writes about a variety of topics, with a focus on sustainable, pesticide- and herbicide-free gardening. She is an Oregon State University Master Gardener and Master Naturalist and holds a Master of Fine Arts in creative nonfiction writing.

Photo Credits

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