Wild Recipes

Slow Cooker Venison Loin (Backstrap) with Hominy


Recipe provided by Editor-in-Chief J. Townsend.

Our Thanksgiving meal was awesome with the addition of this meal. We are thankful for the deer, the food, the friends, and the fellowship! Enjoy this slow cooker masterpiece at your next party.


2 lbs venison backstrap (loin)

2 tbsp oil

2 cups of hominy

2 large carrots, peeled and chopped

12 pearl onions, peeled and halved

4 cloves of garlic, minced

3 medium tomatoes, diced

4 sage leaves

2 bay leaves

1 tsp salt

1 tsp black pepper

1 tbsp chili powder

2 cups of game stock or low sodium beef broth

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1.       Bring a large cast iron skillet to high heat

2.       Pat the venison dry with a towel

3.       Season the venison with the salt, black pepper, and chili powder

4.       Add 1 tbsp of oil and sear each side of the backstrap, toss the pearl onions in to brown

5.       Add 1 tbsp of oil to the slow cooker and spread around bottom and sides (while not hot)

6.       Add the seared venison, onions, carrots, garlic, tomatoes, sage, bay leaves to the slow cooker

7.       Top with the wild game stock

8.       Cook on low for 8 hours, checking periodically to ensure the liquid does not dry up. Add more if needed

9.       Stir in the hominy during the last 15 minutes. Add salt and pepper if needed

Justin Townsend

Justin (Choctaw) is an avid hunter, angler, and chef whose passion for the outdoors lead him to create Harvesting Nature in 2011. He continues to hunt, fish, and cook all while sharing his experiences with others through film, podcasts, print, and with recipes. He also proudly serves in the United States Coast Guard.

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