This slow cooker venison flank recipe highlights just how delicious “overlooked cuts” can be.
It’s ok to sometimes toss the flanks in the grind pile along with the rib meat. But what about making it the star of your dinner plate for a main course?
The trick to properly cooking a venison flank is low and slow. Here, I stuff mine with strips of poblano peppers, onions, and lime zest. Then, I sear it in a pan and slow-cook it for about 10 hours or until tender.
What Makes Venison Flank Different?
Venison flank is a thin, flimsy muscle from the belly section of the deer. It doesn’t have any marbling and lacks the tenderness of prime venison cuts. This is why many hunters grind it. But cooked low and slow, the flank becomes tender and takes on rich flavor. Stuffing it with vegetables and herbs, then braising or slow cooking, turns an overlooked cut into a centerpiece.
Tips for Slow Cooking Venison Flank
Because flank is lean, it needs moisture and time. Browning the meat first builds flavor, then the long cook in stock, wine, and aromatics keeps it juicy. Always slice against the grain after cooking to shorten the muscle fibers. That’s the key to keeping each bite tender. Leftovers hold up well if stored in the cooking liquid, and the flavor often improves the next day.
Cooks Notes:
- The sauce can be made up to 3 days in advance and is best served at room temperature. This sauce is also delicious served over roasted vegetables.
- The flank can be assembled and cooked the day before you plan to eat it. Store it in the refrigerator in the cooking liquid. Reheat it in a 325-degree F oven or your slow cooker on the high setting until warmed through.
- The venison and chirmol sauce are great served with steamed rice, roasted potatoes or creamy grits.
More Venison Recipes
Check out some of my favorite dishes and guides below, or browse my entire venison recipes collection for dozens of options.
- Venison Slow Cooker Recipes
- Venison Neck Roast
- Venison Shoulder Roast
- Venison Breakfast Sausage
- Bacon Wrapped Venison Loin
Lastly, if you make this stuffed venison flank recipe, be sure to leave a rating and a comment below! Also, tag me on Instagram with some of your creations. I thoroughly enjoy hearing feedback and checking out the photos of recipes that you’ve made.
Slowcooker Stuffed Venison Flank
Ingredients
For the Venison Flank
- 1 venison flank
- salt and ground black pepper
- 1 teaspoon dried oregano
- 1 onion thinly sliced, divided
- 1 poblano pepper seeded and thinly sliced, divided
- 1 tablespoon capers, drained
- 2 tablespoons olive oil
- zest of half of a lime
- 3 garlic cloves, smashed and peeled
- 1/2 cup white wine
- 1/2 cup crushed tomatoes
- chicken or venison stock (enough to cover the meat halfway)
- butchers twine
For the Chirmol Sauce
- 2 tablespoons olive oil
- 3/4 cup red onion, small dice
- 4 garlic cloves, minced
- 6 Roma tomatoes, chopped fine (you can also use 1.5 cups of crushed pureed tomatoes for a thinner sauce)
- 5 scallions, white and light green parts, sliced thinly
- 1 tablespoon chile powder
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon fresh mint, chopped
- salt and pepper to taste
Instructions
Cook the Flank
- Preheat your slow cooker on the low setting.
- Lay the venison flank on a cutting board horizontally on a cutting board. Season with salt and pepper. Add the lime zest, poblano peppers, and onions. Roll the flank tightly and secure it with the butcher’s twine at two-inch increments. Season the outside of the rolled flank with salt and pepper.
- Heat a large skillet over medium-high heat and add 2 tablespoons of cooking oil. Once it begins to lightly smoke add the venison and cook on all sides until golden brown.
- Remove the flank from the pan and place it in your crockpot. Add the capers, garlic, remaining onion, and poblano slices to the skillet and cook for 5 minutes while stirring often.
- Add the wine, tomatoes and dried oregano to the crockpot. Pour in enough stock to cover the meat around halfway. Cover with a lid and cook on the low setting for 8 to 10 hours or until the meat is easily pierced with a fork.
Make the Sauce
- Heat a heavy-bottomed pan over medium heat. Add the dried shrimp and toast for 3 to 4 minutes. Let the shrimp cool and place them in a food processor or blender. Pulse until the shrimp are finely ground and set aside.
- Place a medium-sized pan over medium-high heat. Add the oil, onions, and garlic and cook for 5 minutes, stirring often. Add the tomatoes, chiles, and scallions and cook for another 5 minutes. Add the cilantro and mint. Stir to combine and season with salt and pepper to taste.
To Serve
- When the venison flank is tender, remove it from the crockpot and let it rest for 5 minutes. Remove the butcher's twine and slice the meat against the grain into 1-inch pieces. Serve with a little of the warm cooking liquid and chirmol sauce.
NOTES
- Slice flank against the grain after cooking for tenderness.
- Store leftovers in cooking liquid; reheat in oven or slow cooker.
- Chirmol sauce can be made up to 3 days ahead and served at room temperature.
- Serve with rice, potatoes, or grits to soak up the sauce.
