Slow-Cooked Elk Venison Loin Recipe

Use this recipe to slow cook smaller cuts of elk venison loin or roasts with leeks and a wheat beer.

Slow-Cooked Elk Venison Loin Recipe
Serve this Slow-Cooked Elk Venison Loin Recipe with leek gravy and pan-seared sweet potatoes for a complete meal. (Photo courtesy of NevadaFoodies.com)
Print Recipe

Shred the elk venison after slow cooking for 8-10 hours and then fry in a little canola oil to give it more crispiness, similar to carnitas. Make a roux gravy using the leek and beer broth and serve with mashed sweet potatoes.

Serves: 4
Prep time: 20 minutes
Cook time: 8-10 hours


Ingredients:

  • 1 pound elk venison loin or roast
  • 1 bottle of German wheat beer
  • 1 can beef broth
  • 4 tablespoons butter
  • 1-2 leek onions, finely sliced
  • 2 garlic cloves, sliced thin
  • 1 teaspoon fresh sage
  • 1/2 cup flour
  • Salt and pepper
Slow-Cooked Elk VenisonLoin Recipe
Pick a good German wheat beer to use in this Slow-Cooked Elk Venison Loin Recipe. (Photo courtesy of NevadaFoodies.com)

Leek Onion Gravy:

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups broth from slow cooker
  • Salt and pepper

Directions:

  1. In a Dutch oven or heavy skillet, melt 2 tablespoons of butter and sauté leeks and garlic until they become soft and translucent. Remove and set aside.
  2. Dredge elk in a little flour, shaking off excess. Add remainder of butter to the skillet and brown the elk on all sides. Remove from heat.
  3. Turn your slow cooker on to the lowest setting. Add elk, leeks, sage, beer, and beef broth. Be sure that there is enough liquid to cover most of the elk. If needed, add more beef broth.
  4. Cook on low for 8-10 hours.

    Slow-Cooked Elk VenisonLoin Recipe
    Cook elk venison loin or roast on low in slow cooler for 8-10 hours. (Photo courtesy of NevadaFoodies.com)
  5. While the elk is cooking, make the Leek Onion Gravy: On low heat, melt butter in a saucepan and add flour slowly stirring together. Cook for a few minutes and then slowly add the hot broth into the roux while stirring at the same time. Your gravy will immediately begin to thicken. Bring to a simmer while stirring to avoid lumps in your gravy. Season with salt and pepper. Add more liquid if you would like a thinner gravy.
  6. Remove elk from the slow cooker, season as needed, and enjoy!
Slow-Cooked Elk VenisonLoin Recipe
Three slow-cooked elk venison roasts. (Photo courtesy of NevadaFoodies.com)

For more elk venison recipes, visit: nevadafoodies.com

Slow-Cooked Elk VenisonLoin Recipe
Use a fork to shred the elk venison roast, it will fall apart easily. (Photo courtesy of NevadaFoodies.com)

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