Crock pot venison question.

[GlennGTR]

I have started using a crock pot lately to make venison stew. The problem is that no matter how log a setting or slow cooking process I use, it seems to come out very dry.....the meat that is.

[Lost Arra]

Have you tried browning the meat in oil before putting it in the crock pot?
Searing the outside of meat seems to help before slow cooking whether it's stew meat or a roast.

[mark s]

Also if you dip the venison in flour before browning in oil, the flour will thicken the liquid base of your stew.

[COShunter]

When cooking meat in a crockpot, I place a jar ring on the bottom and then a 1/4 to 1/2 cup of water, wine, or some type of liquid, depending on the size of the crockpot. That seems to keep meat moist, especially game, which does not have much fat. Hope this helps.

[one-eyed Bob]

I have had no trouble with shanks, pot roast, and other cuts with tendons and fascia. The higher quality cuts of meat can be tough and dry in a crockpot; I think they do better in a hot oven for a short time and using a meat thermometer (remember that venison is well done at a lower temp than beef).

[Sawtooth]

Here's been my experience...

Low and slow with dry heat (oven)...low heat, slower cooking time = moist venison

Lots of liquid in a slow cooker = dry venison

[Smokepole]

[QUOTE=one-eyed Bob;258670]I have had no trouble with shanks, pot roast, and other cuts with tendons and fascia. The higher quality cuts of meat can be tough and dry in a crockpot; QUOTE]

+1. Don't cut the meat up---cook the shanks, roasts, or whatever you have whole, they'll come out better.

[William Clunie]

Glenn,
Maybe the moisture got sucked out of the meat when you thawed it? Did you have it vacuum-sealed? Gotta pop a whole in the bag during the thawing proceedure or it really drains the meat of any moisure. Can turn itdDry and tough.