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Updated: Mar 14

Slow Cooker Stuffed Venison Recipe

This Slow Cooker Poblano Stuffed Venison Flank recipe is one of my favorite overnight cooks. Venison flanks have to be the most overlooked cuts that I can think of. Sure, it usually gets cut up along with rib meat and added to the grind pile. But how often do you hear about it being the star of a main course?

The trick to cooking a venison flank properly is low and slow. Here I stuff mine with strips of poblano peppers, onions and lime zest. Then sear its seared in a pan and slow cooked for about 10 hours or until tender.

I'm serving this up with a Guatemalan dried shrimp sauce which is a delicious variation of their famous chirmol sauce. I make my own dried shrimp (you can find the recipe here), but you can easily find them online or in most Mexican and Asian grocery stores.

Don't let the thought of using dried shrimp scare you, they add an unexpected pleasant flavor to sauces, sort of how fish sauce does in Thai and Vietnamese cuisine. You can opt to make this sauce without the dried shrimp and it will be delicious, but just in not the same ballpark flavor wise.

Cooks Notes:

  1. 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.

  2. The flank can be assembled and cooked the day before you plan to eat. Store in the refrigerator in the cooking liquid. Reheat in a 325-degree F oven or your slow cooker in the high-setting until warmed through.

  3. The venison and chirmol sauce are great served with steamed rice, roasted potatoes or creamy grits.


Slow Cooker Poblano Stuffed Venison Flank

Cook Time: 8 to 10 hours

Serves: 2 to 3 people (depends on how the flank was butchered)


For the Venison Flank

  • 1 venison flank

  • salt and ground black pepper

  • 1 teaspoon dried oregano, divided

  • 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 Shrimp Chirmol Sauce

  • 1 1/2 cups dried shrimp

  • 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 dried piquin chiles (optional)

  • 2 tablespoons fresh cilantro, chopped

  • 1 tablespoon fresh mint, chopped

  • salt and pepper to taste


  1. Preheat your slow cooker on the low setting.

  2. Lay the venison flank on a cutting board horizontally. Season with salt, pepper, lime zest and a 1/2 teaspoon of the dried oregano. Lay half of the poblano pepper slices and onions on the flank in the same direction as the flank. Roll the flank tightly and secure it with the butcher's twine at two-inch increments. Season the rolled flank with salt and pepper.

  3. Heat a large skillet over medium-high heat and add 2 tablespoons of cooking oil. Once it begins to lightly smoke add the rolled venison flank. Sear on all sides until golden brown.

  4. 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 stirring often.

  5. 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.

  6. While the venison is cooking, make your sauce.

  7. Heat a heavy-bottomed pan over medium heat. Add the dried shrimp and toast for 3 to 4 minutes. Let the shrimp cool and then place them in a food processor or blender. Pulse until the shrimp are finely ground and set aside.

  8. 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 ground dried shrimp, cilantro and mint. Stir to combine and season with salt and pepper to your liking. This sauce is best served at room temperature.

  9. 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 shrimp sauce.



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Meet Larry White

Chef Larry White

Hey folks, I'm Larry. The recipes you'll find here are inspired by my years as a chef, travels as a hunter, and being a father. I cook from these experiences, so my food ranges anywhere from fun and creative to traditional and to what somewhat family style comfort food.     

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