How to Cook Deer Chops in a Slow Cooker Without Browning

Whether looking for a sustainable, free-range source of meat or simply wanting to serve something new during mealtime, deer is increasingly becoming the choice of home cooks and chefs alike. Also called venison, cuts are proliferating supermarket shelves, ranging from roasts to chops. While often regarded as gamey, cooking deer chops in a slow cooker creates a tender texture in only a few simple steps. Some recipes call for searing, or browning, the meat before cooking, but you can omit this step without sacrificing flavor.

Things You'll Need

Fresh venison chops, bone-in or frozen chops, defrosted
Paper towel
Slow Cooker
Beef broth
Desired spiced and herbs

Wooden spoon
Tinfoil
Small saucepan
Salt

Instructions

Rinse the chops under cold running water. Pat them dry with paper towel.
Pour the broth into the pot, using 1/4 cup of liquid for every chop you're cooking. Sprinkle in the desired herbs and spices and stir to combine. Add the chops to the pot and cover with the lid.
Turn the slow cooker to low heat and cook for 8 hours. After 4 hours, flip the chops over in the pot to ensure that both sides absorb the most moisture from the broth.
Remove the chops to a plate and tent with tinfoil. Pour the remaining liquid into the small saucepan. Place it on the stove and simmer until you reduce the liquid by half. Add salt to taste.
Serve the chops with the reduced savory liquid drizzled on top.

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