Crockpot Venison and Broccoli 

Written By Kent Boucher

Written By: Kaitlyn Boucher

This is a super quick and easy recipe that everyone in our family loves. Our version of venison and broccoli is adapted from a recipe on The Clean Eating Couple blog. The flavors are similar to Mongolian beef and broccoli. I tend to gravitate to this recipe quite a bit when I am working a stretch of night shifts because I can prep the marinade beforehand and then just turn the crockpot on, and wake up to dinner pretty much ready to serve. 

What’s Needed:

Two pounds venison roast (I typically use a roast, but you can use whatever cut of meat you have handy. Stew meat, backstrap, steaks, etc will all work out well since they get the long cooking time in the crockpot)

Marinade:

½ cup reduced sodium soy sauce

½ cup beef or chicken stock

¼ cup honey or real maple syrup

2 tablespoons rice wine vinegar

1 tablespoon sesame oil

1 tablespoon sriracha

3 cloves of garlic, minced

1 tablespoon fresh grated or minced ginger

Pinch of crushed red pepper, or more to taste 

Two heads of broccoli, cut in florets

Rice, for serving (we love jasmine rice with this)

Toasted sesame seeds and Momofuku Chili Crunch (Optional, but recommended)


The Process:

  1. Combine the marinade ingredients- I usually like doing this in my glass measuring cup because I can just continue adding ingredients and cut down on dishes. Pour the sauce over the meat in the crockpot and cook on low for 6 hours. If you are starting with frozen venison it helps to set the crockpot on high initially until thawed, then turn the crockpot to low in order to slow cook the meat. 

  2. At the end of the cooking time, the meat should be tender and beginning to fall apart. Use two forks to shred the meat if you used a roast. With other cuts, it can work better to pull the meat out onto a cutting board and slice it nice and thin. At this point, you can either serve the meat and sauce as is, or if you prefer a thicker sauce you can reduce it on the stove before serving. To do this, carefully pour the sauce into a small saucepan and bring to a boil for about 10 minutes, or until it reaches your desired consistency. Add the sauce back to the meat and toss to combine. 

  3. Steam the broccoli in a separate pot. To serve, add a generous amount of rice to each bowl, and top with the broccoli, meat, and sauce. We love adding some toasted sesame seeds and Momofuku Chili Crunch to ours for an extra touch of deliciousness and heat. 


Whenever cooking and butchering game meat it’s important to have a fully equipped first aid kit close by in case of burns or cuts. We keep a My Medic My Fak Large kit in our house for such events. Use the coupon code firstgen15 to save 15% off any order from My Medic.


I hope you enjoy this recipe and find it as reliable as we do when cooking on a time crunch without sacrificing nutrition and flavor.

Kent Boucher