Slow cooking venison is a good way to prepare this lean, tough meat. The long cooking time and low temperature tenderizes the chops and brings out their savory flavor. Recipes often direct you to brown venison before you place it in the slow cooker to render some of the fat before you place the chops in the slow cooker. This step is optional, however. Venison fat gives the meat a gamy flavor, and rendering it cooks some of it into the meat. As a result, many home cooks prefer to trim the fat off the chops rather than brown them.
Trim the visible fat off the venison chops and discard it. Venison is a very lean meat, but you do not need the fat to keep it moist as long as you add adequate sauce or stock to the slow cooker.
Place the venison chops in the slow cooker and pour in 1 cup of cream-of-mushroom soup and 1 can of water or 2 cups of chicken stock.
Add 1 cup of chopped onions, 1 cup of chopped carrots and 1 cup of chopped celery, if you are using them. The vegetables add a subtle earthy flavor to the venison and increase the nutritive value to the meal.
Season the venison with salt and pepper to taste.
Cover the slow cooker and cook the ingredients on low for 8 to 10 hours, or until the venison chops are tender.
Serve the venison chops with the vegetables. If you covered the chops in mushroom soup, ladle some of the soup mixture over the chops. Serve the venison chops hot.
Natalie Smith is a technical writing professor specializing in medical writing localization and food writing. Her work has been published in technical journals, on several prominent cooking and nutrition websites, as well as books and conference proceedings. Smith has won two international research awards for her scholarship in intercultural medical writing, and holds a PhD in technical communication and rhetoric.