Slow Cooker Venison with Gravy – Family Favorite Comfort Food

There’s nothing better than a hearty, homemade meal simmering away in the crockpot—especially when it’s the wild game we’ve worked so hard to put in the freezer. This slow cooker venison with gravy is one of those meals that fills the house with mouthwatering smells and brings everyone running to the kitchen.

It’s Scott’s recipe, and let me tell you—he doesn’t measure a thing! But somehow it turns out perfect every single time.

Tender deer steak, creamy gravy, and all the cozy vibes you need on a chilly day.

We’ve been making this for years, and it’s always a hit with our boys.

Why You’ll Love This Recipe

If you’re looking for a cozy, comforting meal that doesn’t take much effort, this venison with gravy hits the mark. It’s become one of our go-to fall and winter dinners for a reason—and once you try it, you’ll see why.

• Hands-off cooking: Just dump it in the crockpot and walk away.
• Family-approved: Even our picky eaters go back for seconds.
• Uses pantry staples: No fancy ingredients—just simple, comforting food.
• Works with any cut: Use venison steak, roast, or even canned venison.
• Full of flavor: The gravy is rich, creamy, and so good over mashed potatoes.
• Great for chilly days: It’s the kind of meal that warms you up from the inside out.

Whether you’re feeding a hungry crew or just want something easy after a long day, this one’s a keeper.

Ingredients

Here’s what you’ll need to make this creamy venison gravy in the crockpot. Keep in mind—Scott never measures, so these are ballpark amounts!

Adjust to your taste as needed:

• ¼ cup Worcestershire sauce
• ¼ cup barbeque sauce
• ¼ cup juice from a jar of green olives (Scott’s secret ingredient!)
• 1 shot of extra dry vermouth (optional, but adds great flavor)
• 1–2 tablespoons beef bouillon
• 1 tablespoon minced garlic
• 1 medium onion, peeled and chopped
• 3–4 cans cream of mushroom soup (depending on how thick you like your gravy)
• Venison steak or roast (enough to fill your crockpot)
• Salt and pepper, to taste
• Water (just enough to cover the meat)

You can also use canned venison in a pinch—just reduce the cooking time a bit, since it’s already cooked and tender.

How to Make Venison Gravy in the Crockpot

This is one of those set-it-and-forget-it meals, which makes it perfect for busy days. Here’s how we make it from start to finish:

Step 1: Slice the venison

If your steak isn’t already sliced, cut it into pieces about ½ inch thick. You can also use chunks or a roast—whatever venison you have on hand.

Step 2: Season with salt and pepper

Sprinkle both sides of the meat generously with salt and pepper. Set it aside while you prep the rest.

Step 3: Mix the flavor base

In a medium bowl, stir together the Worcestershire sauce, barbeque sauce, green olive juice, vermouth, beef bouillon, minced garlic, and chopped onion.

Step 4: Load the crockpot

Place the seasoned venison in the crockpot, then pour the flavor mixture over the top.

Step 5: Add water

Pour in just enough water to cover the meat in the crockpot. This will become the base for your gravy.

Step 6: Cook on low for 4 hours

Cover the crockpot and let everything simmer on low for about 4 hours, or until the meat is tender and juicy.

Step 7: Add the soup

After 4 hours, stir in 3 to 4 cans of cream of mushroom soup—depending on how thick you like your gravy.

Step 8: Cook 1 more hour

Cover again and let it cook on low for another hour, giving the gravy time to heat through and thicken.

Step 9: Serve and enjoy

Spoon the venison and gravy over mashed potatoes, wide egg noodles, or stuffing. Add a side of veggies or bread to stretch it further.

Tips for the Best Venison Gravy

Venison can be a little tricky if you’re not used to cooking with it, but this recipe is super forgiving. These tips will help you get the best results every time:

• Cook it low and slow: Venison is lean and can dry out quickly if overcooked. Letting it simmer on low in the crockpot helps keep it tender and juicy.
• Don’t skip the olive juice: It sounds strange, but it’s Scott’s secret weapon—and it adds a rich, tangy depth to the gravy that you won’t want to miss.
• Taste and adjust: Since this recipe is made “to taste,” feel free to tweak things. Add more garlic, bouillon, or even another splash of BBQ sauce if it needs it.
• Use what you have: Don’t stress if you’re using roast, steak, or even canned venison—it all works in this dish.
• Thicken at the end: Add the cream of mushroom soup after the meat has cooked a while, so it thickens the gravy without burning or clumping.
• Stretch it with sides: Serve with bread, stuffing, or extra mashed potatoes if you’re feeding a crowd (or a house full of boys!).

This is one of those recipes that doesn’t need to be perfect to turn out delicious—just trust the process and adjust it to your family’s tastes.

What to Serve with Venison Gravy

This dish is rich and comforting, so pairing it with the right sides makes it even better. Here are a few of our favorites:

• Mashed potatoes: The classic choice. Perfect for soaking up all that creamy gravy.
• Wide egg noodles: Great if you’re feeding a crowd or want something quick and filling.
• Stuffing: We love throwing in a side of Stove Top when we’re short on time—it works!
• Homemade bread: A simple way to stretch the meal and fill up hungry bellies.
• Oven-roasted veggies: Try carrots, broccoli, green beans, or asparagus with a little olive oil and parmesan.

It’s hard to go wrong with anything warm and hearty—this is comfort food at its finest.

Frequently Asked Questions

Got questions? You’re not alone! Here are a few we get most often when it comes to cooking venison with gravy:

Can I use canned venison?

Yes! Just reduce the cooking time since canned venison is already cooked and tender. You’ll still want to add the gravy at the end and let it simmer together for flavor.

Can I use a venison roast instead of steaks?

Absolutely. We’ve made this with steaks, roasts, and even chunks. Just make sure the pieces are about the same size so they cook evenly.

How do I make venison tender in the crockpot?

Low and slow is the key. Give it at least 4–5 hours on low heat, and resist the urge to crank it up.

Storage + Leftovers

If you’re lucky enough to have leftovers, this recipe stores and reheats beautifully. Here’s how to keep it fresh:

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze in individual portions or a large container for up to 3 months. Let it cool completely before freezing.
• To Reheat: Warm slowly on the stovetop or in the microwave. Add a splash of broth or water to loosen the gravy if needed.

This is one of those meals that tastes just as good—if not better—the next day.

Slow Down and Savor It

At the end of the day, it’s not just about what’s on the table—it’s about who’s gathered around it. Whether you’re serving up this venison gravy to your kids, your spouse, or just yourself after a long day, I hope it fills more than just your stomach.

We’ve made a lot of memories over meals like this one. Now it’s your turn. Slow down, savor every bite, and maybe even make a new memory while you’re at it.

More Venison Recipes You’ll Love

Homemade Smoked Venison Sausage

Orsimer Venison

Venison Stew Recipes