Venison Recipes - Deer Steak Recipes


 Nacho Burgers

Contributed by Bobby Flay

  • FAST

Of all the burger recipes Food & Wine has run (more than 100), and of the six from chef Bobby Flay, this one is the over-the-top best, with juicy meat, gooey cheese, salsa and tortilla chips.


  1. 3 tablespoons red wine vinegar
  2. 1 tablespoon vegetable oil
  3. 1 chipotle chile in adobo, seeded and minced
  4. 3 plum tomatoes, finely diced
  5. 2 tablespoons red onion, finely diced
  6. 3 tablespoons chopped cilantro
  7. Salt

Cheese Sauce

  1. 1 tablespoon unsalted butter
  2. 1 tablespoon all-purpose flour
  3. 1 1/2 cups milk
  4. 1/2 pound Monterey Jack cheese, shredded
  5. 2 tablespoons freshly grated pecorino cheese
  6. Salt
  7. Freshly ground pepper


  1. 1 1/2 pounds ground Bur Oaks Red Deer Venison
  2. Vegetable oil, for brushing
  3. Salt
  4. Freshly ground pepper
  5. 4 hamburger buns, split and toasted
  6. Sliced pickled jalapeños and blue corn tortilla chips, for topping
  1. MAKE THE SALSA In a bowl, combine all of the ingredients and season with salt.
  2. MAKE THE CHEESE SAUCE In a saucepan, melt the butter. Stir in the flour and cook over moderate heat for 30 seconds. Whisk in the milk and cook, whisking, until thickened, 5 minutes. Stir in the Jack cheese until melted, then stir in the pecorino; season with salt and pepper. Let cool until spreadable.
  3. MAKE THE BURGERS Light a grill. Form the Ground Venison into 4 patties and brush with oil; season with salt and pepper. Grill over moderately high heat until browned outside and medium within, 4 minutes per side. Place the burgers on the buns, top with the cheese sauce, salsa, jalapeños and chips, and serve.

Suggested Pairing

Bold, berry-rich Zinfandel.

  Jazzy Venison Gumbo

Venison Gumbo Serves 4-6 people
Cook time: 30-45 minutes

We've been a a spaghetti, taco and chili rut, so I tried something new, much to my husband's delight.  Our 3 year old enjoyed it, too. (Jana M.)

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1 bag of Bear Creek Gumbo soup mix
8 cups of water
4 chicken tenderloins
1lb of polish venison sausage
Dash of Basil and cilantro

Cook on stovetop

After everything is cooked, I cut up the chicken and venison sausage and stirred it into the soup and the result was a thumbs up from the family.

Makes excellent leftovers.

Health Lovers Venison Pizza on Wheat

Serves 2-4

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1 lbs of ground venison (Meat lovers could also add turkey pepperoni)
1 jar of pizza sauce or Healthy-Heart spaghetti sauce
1 can of sliced mushrooms
1 Green pepper
cup of Mozzarella cheese
Whole wheat tortilla wraps

Pre-heat oven to 425

Take tortilla wraps and add your pizza sauce topped with deer meat. Top it off with your vegetables and cheese and bake in oven for about 10-12 minutes.

Very easy to make and absolutely tasty.

Ralph's Venison Meatballs Recipe by Ralph Taylor

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2 pounds ground Bur Oaks Venison
2 eggs
1/4 teaspoon oregano
1/4 teaspoon basil
1/4 teaspoon cloves
1/4 teaspoon garlic salt
1/4 teaspoon celery salt
1/4 teaspoon Tabasco sauce
1 teaspoon Worcestershire sauce
3 slices dried bread crumbs

1/4 cup water (Mix together - form meatballs - brown slowly, then add to sauce)

2 cups catsup
1 cup vinegar (white)
1/2 cup water
3/4 cup brown sugar
3/4 cup white sugar
2 teaspoons onion salt
dash of black pepper
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon allspice

(Simmer for 1 hour)

Sensational Deer Steak Strips with Creamy Garlic Dip Recipe

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This recipe was sent to me by a customer. Makes 4 servings (Can be used for an appetizer, serve 8-10)
Creamy Garlic Dip (below)
2 tablespoons Chef Paul Prudhomme's Meat Magic
4 (8 oz) 2 packages Bur Oaks Steak, cut into narrow strips
Make Creamy Garlic Dip; cover and refrigerate.
In mixing bowl, combine seasoning and steak strips.
Mix well until seasoning is evenly distributed. Reserve.

Prepare grill and preheat until coals are very hot.
Grilling surface should be about 5 inches from coals.
Lay steak strips on grill. Cook, turning only once, until meat is seared outside but still rate inside, about 1 to 2 minutes per side.
Serve with dip.

Creamy Garlic Dip
2 teaspoons Chef Paul Prudhomme's Meat Magic
2 teaspoons minced garlic 1 tablespoon cider vinegar
1 cup mayonnaise
Mash together seasoning and garlic to form paste.
Add vinegar and whisk until blended. Whisk in mayonnaise. Cover and refrigerate until ready to use.

Venison Ragu Recipe

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2 Lbs. BUR OAKS venison stew meat
Olive oil
1 carrot, diced
1 onion, diced
2 leeks, diced
1 fennel bulb, diced
2 cloves garlic, minced
cup red wine
cup beef, lamb, or venison broth
cup roasted tomatoes (or canned roma tomatoes)
1 teaspoon fennel seeds
1 branch rosemary
2 tablespoons parsley, minced
Parmesan cheese, to taste
Salt, pepper to taste.
Salt venison.

In deep fry pan or dutch oven: Brown venison in olive oil. Do not crowd pan; do in batches if necessary. Remove to plate, with any juices. Do not wash pan. Add coating of olive oil to pan on medium heat. Add carrot, onion, leeks, fennel, fennel seed, and garlic. Saute until vegetables are nearly soft. Add wine and reduce slightly.

Return meat and juices to pan. Add stock, pepper to taste, and rosemary. Reduce heat to simmer. Simmer, covered partially, for 45 minutes. Adjust seasonings. Before serving, add parsley and parmesan.

Serve with noodles, polenta, or gnocchi.
(Paula, OH)

Deer Steak Marinades Recipe

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A light marinade for steaks and quickly cooked meats. Mix together the following:

4 Tbsp. Olive oil
3 Tbsp. White wine vinegar
Juice of a lemon
1 chopped clove of garlic
A handful of fresh herbs: parsley, chives..
Salt, pepper
Excellent for grilled steaks over very hot coals!

On 6-28-00 The Mayo Clinic Health Oasis, Ask the Mayo Dietitian give these tasty, healthy, marinating solutions to "add around the world flavors to meats, vegetables and fruits:"

Asian c orange juice, 2 tbsp rice wine, 2 tbsp reduced sodium soy sauce, 1 tsp sesame oil, garlic and/or ginger to taste.

Middle East cup nonfat plain yogurt, 1 tsp lemon zest, 2 tbsp lemon juice, 4 tbsp fresh mint (chopped), tsp cinnamon, tsp allspice, red pepper to taste.

Mediterranean cup red wine, 2 Tbsp balsamic vinegar, 1 tsp olive oil, garlic and/or basil to taste.

Caribbean 1/3 cup lemon juice, cup honey, 2 tsp. Olive oil, /4 tsp. Allspice, tsp. Nutmeg, red pepper flakes to taste.

French 1/3 cup white wine vinegar, 2 tsp olive oil, 2 garlic cloves (minced), 2 tsp fennel seed (crushed), optional 1/3 cup Pernod liquor."


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2 Tbsp. Olive oil
2 Tbsp.
Cooking Sherry

Pat the following into the steaks before putting in a zip lock bag: These ingredients are best if placed in blender/chopper first:

1 tsp. Salt,
1 tsp dried Oregano
whole Black Pepper (or to taste)

Marinate in the refrigerator for 4 hrs or more, can be left overnight. Grill on hot coals for approx. 4 min./side. Take off grill, cover and place in a warm place for 8 minutes.


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Cookies Flavor Enhancer Steaks Sprinkle steaks with Cookies Flavor Enhancer and place in a zip lock bag, place in the refrigerator overnight. Grill on hot grill for approx. 4 min./side. Take off grill, cover and place in a warm place for about 8 minutes.

Dad's Pepper Deer Steak and Rice For Two Recipes

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lb. Round Steak
2 Tbsp. Olive Oil
1 Large Tomato coarsely ground
2 medium Green peppers cut into strips
2 Tbs. Soy sauce
tsp garlic
salt tsp
pepper tsp
sugar 1/8 tsp.
ginger 1 Tbsp.
cornstarch cup Bouillon Quick

Brown round steak in oil. Stir in: tomato, peppers, soy sauce, and seasonings. Cover and cook 8 minutes. Blend together cornstarch and bouillon, stir into meat. Cover and simmer 5-8 minutes. Serve over cooked rice.

Rib Eye Deer Steaks with Garlic Recipe

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2 Rib Eye steaks (6-8 oz. Each - 1 package)
Tbsp. Butter
Tbsp. Olive oil
large red onion
chopped 1 clove garlic,
crushed cup beef broth
Tbsp. Grated fresh horseradish or 1 Tbsp. Jarred 1/3 tsp.
Salt tsp.

Freshly ground pepper Spray skillet with cooking spray, heat skillet, brown steaks about 3-4 minutes per side. Remove and keep warm. Keep steaks warm by placing them on an ovenproof covered dish in 150 degree oven. Add butter and oil to skillet, mix. Add onion and garlic, saut until tender, about 5 minutes or until onion is brown and pan juice have almost evaporated. Remove with a slotted spoon. Add broth to skillet. Cook, stirring continually, about 2 minutes or until sauce is reduced. Return onion mixture to skillet. Add horseradish, salt and pepper to skillet. Heat sauce to serving temperature. Spoon over steaks. Can be served on rolls, for a cold steak sandwich the next day. Serve with sauce.

Iowa Steak Strips Recipe

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lb. Sirloin steak
2 Tbsp. Butter,
divided 5 oz. canned mushroom pieces,
drained cup chopped onion
cup chili sauce
1 Tbsp. All-purpose flour
cup cold water
5 oz. Frozen cut green beans,
cooked and drained 4 oz. (about 1 cups) egg noodles, cooked and drained

Heat 1Tbsp. of butter in a large skillet over medium heat. Add mushrooms and onion, saut until tender, about 2 minutes. Remove with a slotted spoon. Add remaining butter to skillet. Add steak. Saut for 4 minutes or until browned on all sides. Add chili sauce. Simmer, covered, for 5 minutes or until tender. Blend flour with cold water. Stir into skillet. Cook, stirring continually, until mixture comes to a boil, about 3 minutes. Reduce heat; return mushrooms and onion to skillet. Add green beans to skillet, mix well. Heat to serving temperature, do not boil. Serve over hot buttered noodles. Serves 2-3, can be doubled.

Oriental Red Deer Stir-Fry Recipe

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1 lb Sirloin Steak
4 green onions 10 oz.
Can beef broth
1 Tbsp. Cornstarch
1 Tbsp. Soy sauce
2 Tbsp. Vegetable oil
1 clove garlic, minced
2 cups chopped broccoli (along with the florets peel and cut stems into matchstick-size pieces)
7 oz. Can sliced water chestnuts,
drained 1 cup sliced mushrooms (4 oz.) 10 oz. Frozen snow peas

Cut green onions into 1-inch pieces. Combine broth, cornstarch and soy sauce in a small bowl: mix until cornstarch dissolves. Set aside. Heat oil in a large skillet or wok over medium high heat. Add Steak and garlic. Stir-fry for 3 minutes or until browned. Remove with slotted spoon: keep warm. Add broccoli, water chestnuts, green onions and mushrooms to skillet. Stir-fry for about 3 minutes. Remove steak to skillet. Add snow peas. Add broth mixture to skillet. Cook, stirring continually, for 3 minutes or until thickened. Serves 6, with side of fried rice.

Red Deer Medallions Recipe

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1 lb. Tenderloin (Marinade)
cup red-wine vinegar
2 cloves garlic,
minced 1 Tbsp. Dried tarragon
tsp. Freshly ground black pepper

To prepare the marinade, in a small glass bowl, combine the vinegar, garlic, tarragon, and pepper. Mix well. Place medallions in a shallow glass dish, pour marinade over medallions: turn to coat. Cover dish with plastic wrap and refrigerate for 30 minutes. Preheat broiler. Line a broiler pan with foil. Remove medallions from marinade: place on prepared pan. Discard marinade in dish. Broil medallion 6 inches from heat, turning once, about 4 minutes per side for medium. Place medallions on a serving platter, cover for 8 minutes in a warm place, 150-degree oven, before serving. Serves 4. To grill, grill over hot preheated grill for 4 minutes per side, turning once. Then place medallions on a serving platter, cover for 8 minutes in a warm place, 150-degree oven, before serving.

Iowan's Steak Salad Recipe

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12 oz. Sirloin Steak or Round Steak cut into inch thick strips
2 cups snow peas,
trimmed 8 cups bite sized pieces of mixed greens, such as iceberg, bib or red-leaf lettuce
Belgian endive, and radicchio
1cup slice white mushrooms (Marinade)
cup chicken broth
1/3cup soy sauce
cup fresh chopped cilantro
cup fresh limejuice
cup sliced green onion
Green onion strips for garnish

Prepare marinade in a shallow glass dish, combine broth, soy sauce, cilantro, limejuice, and green onion. Mix well, Reserve cup of marinade. Add meat to remaining marinade in dish: toss to coat. Cover dish with plastic wrap and chill for 30 minutes. Remove meat from marinade; discard marinade in dish. In a large nonstick skillet, cook meat over medium-high heat, stirring frequently, until browned, about 2 minutes. Add snow peas; cook, stirring constantly, until tender, about 1 minute, set aside. In a small saucepan, heat reserved marinade over low heat, until heated through, about 2 minutes. Divide greens among 4 serving plates. Spoon steak mixture and mushrooms evenly over greens. Drizzle warm dressing over salads. Garnish with green onion strips. Serves 4. Radicchio and endive are popular in salads. They are best used with milder greens due to slightly bitter taste.

Teriyaki Deer Steak Recipe

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1 lb Steak (Marinade)
cup rice
vinegar 1 Tbsp. Soy sauce
2 tsp. Honey
2 tsp. Sesame oil
1 clove garlic,
minced 1 tsp. Ground ginger
tsp. Crushed hot red pepper flakes

In a shallow glass dish, combine vinegar, soy sauce, honey, oil, garlic, ginger, and red pepper flakes. Mix well. Reserve cup of marinade. Add steak to marinade in dish; turning to coat. Cover dish with plastic wrap and refrigerate, for 30 minutes, turning once. Preheat broiler or grill. Remove steak from marinade. Discard marinade in dish. Broil steak 4 inches from heat, basting with reserved marinade and turning once, 3 minutes per side. Let stand, covered, in a warm oven 150 degrees for 8 minutes. Slice steak diagonally across the grain into thin slices. Serves 4

Marinated Loin Of Red Deer Recipe

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1 lb deer Loin (Marinade)
1 clove garlic
minced 1 Tbsp. Fresh lemon juice
1 Tbsp. Olive oil
Tbsp. Dijon-style mustard
1 bay leaf tsp.
Dried rosemary
tsp. Black pepper

In a shallow glass dish, combine garlic, lemon juice, oil, mustard, bay leaf, rosemary, and pepper. Mix well. Add loin to marinade in dish; turn to coat. Cover dish with plastic wrap; refrigerate for at least 30 minutes or overnight. Preheat oven to 450 degrees. To achieve an attractive, brown crust and to seal in the juices, sear or brown the meat over high heat for 3-4 minutes before roasting. As soon as it is browned, place the loin in the oven at 450 for 8 minutes. Take loin out of oven and cover let set 10 minutes. Cut into thin slices and arrange on serving platter. Serves 4.

Grilled Deer Tenderloin a la Terrace Recipe

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Hill Hickory or oak chips
1 Venison Tenderloin
Fresh cracked pepper

About 1 hour before cooking time, soak hickory chips in enough water to cover. Drain.

To prepare meat, season with salt and press pepper into meat. In a hooded barbeque grill, sprinkle damp chips on hot coals. Place meat on rack. Close cover and cook until meat thermometer registers 135 degrees. Let meat stand about 10 minutes before slicing to allow temperature to rise and juices and meat to relax and flow. 3 lbs of Tenderloin will make 8 -10 servings.

Bur Oaks Rosemary Venison Roast Recipe

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1 Venison Roast
1/2 tsp. Onion Powder (optional)
2 -1/4 cups chicken broth
1/4 cup cooking sherry
2 Tbs. olive oil
1 tsp. garlic powder
1 Tbs. minced fresh Rosemary, or 1 tsp. dried crushed Rosemary
1/4 tsp. pepper
1 tsp. salt (optional)
2 Tbs. cornstarch
1/4 cup cold water

Place roast in large reseal able plastic bag. Combine onion powder, broth, sherry, oil, garlic, rosemary and pepper, pour over roast. Seal and refrigerate for 4-8 hrs., turning occasionally. Remove roast and place in covered roasting pan. Pour marinade back over the roast. Sprinkle with salt if desired. Bake, covered at 350 for 2 - 2-1/2 hrs. Let roast stand for 10-15 minutes in juices. Remove roast to warm serving platter: combine cornstarch and water until smooth, stir into juices. Bring to a boil over medium heat; boil and stir for 2 minutes. Serve with the roast.

Italian Flavored Venison Roast

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1 Venison Roast
1 btl Italian salad dressing
1/4 lb butter
1/2 cup fresh lime juice
1/2 cup Worcestershire sauce
Black pepper
1/2 cup teriyaki sauce
Seasoning salt
Red Pepper
Garlic Powder
Onion Powder
Heinz 57 steak sauce
1/3 cup ruby port or sherry wine

Place roast in a large glass bowl and pour salad dressing over the roast; rub in and let marinate for 2 hours. Remove venison. Mix butter, lime juice, Worcestershire, Teriyaki, pepper, Seasoning Salt, Red Pepper, Garlic Powder, onion powder, and Heinz 57 to taste; rub mixture into the roast. Place roast in covered roaster. Preheat oven to 275. Cover the roast for 1 hr. Remove from oven and add port or sherry to pan juices. Cut the roast into slices about 1/3 of the way through the meat and spoon the gravy mixture between the slices. Cover and return to oven. If needed add a little water as the roast cooks. Roast about 3 hrs. until tender.


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Just wanted to let you know that the venison roast was a total success! My guests loved the meat, and it was such an easy task to prepare the roasts. I had fun!

Here's how I ended up cooking the venison:
    I fried some bacon in a large roasting pan, and removed it when it was done, retaining the fat.
    I seasoned the venison roasts with salt and pepper, then dredged them in flour.
    I then braised the meat in the bacon fat until all sides were seared (about 2 minutes per side).
    Then I added carrots, onions, juniper berries, and other seasonings to the pan, put the lid on, and put the pan in a 285 degree oven for about 2 1/2 hours.

The meat and vegetables came out extremely tender and juicy. I let the meat sit about 20 minutes then sliced it and served it with the vegetables. It was so tender, it could be cut with a fork. The roasts carved very well, and the pan drippings made a wonderful gravy.

What a great success it was to serve this meal! Thanks again for your help and suggestions. I will certainly be ordering more venison from you in the future.
~Russell Clay

20 lb. Venison Dog Food Diets Recipe

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For 1 Day For 4 Days
VENISON 4 oz 1 lb
Potatoe with skin 12 oz 3 lb
Sunflower Oil 1 Tbsp 4 Tbsp
Dicalcium phosphate 1 tsp 4 tsp
Lite Salt 1/2 tsp 2 tsps
Vitaline vitamins** 1.2 tab 2 tabs
** 800-648-4755

Cook the potatoes thoroughly. Drain, then add the cooked venison and sunflower oil and mash. Then add the salt and phosphate. Add the vitamins each day at feeding time per each dogs weight, because vitamins cannot be exposed to heat. This diet is from the Vet School at the University of Florida. Dr Richard Hill. It is a hypoallergenic trial diet that requires 4 weeks minimum before adding back items to diagnose allergies. Consult your vet.

Red Deer Venison Ragu with Rigatoni & Fresh Ricotta

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1 pound Ground Bur Oaks Red Deer Venison
1 onion, diced
6 cloves of garlic, sliced very thinly
2 tablespoons oregano, chopped finely
1 can 14.5 oz. whole tomatoes
3 tablespoons olive oil
1 pound rigatoni pasta
1 cup fresh ricotta
Salt and pepper

In a high sided saut pan add olive oil and heat to medium and saut the onions until translucent. Add in the sliced garlic and oregano. Saut together for about 1 minute and then add the Ground Venison meat. Periodically mashing with a spoon to break up the meat into small pieces. Add in the tomatoes whole and cook about 20 minutes, during cooking break up the tomatoes. Season with salt and pepper to taste.

Bring a large pot of salted water to a boil and cook the rigatoni until al dente, about 11 minutes. When the pasta is cooked toss together with the Venison ragu and serve in a bowl. Garnish with a bit of fresh ricotta and a crack of black pepper.

Bur Oaks Eye of Loin Venison with Sweet Corn and Arugula Recipe

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8 ounces Eye of Loin Venison
1 tablespoon Olive Oil
6 Ears Fresh Sweet Corn, creamed
1 bunch chives, sliced thin
2 tablespoons butter
1 tablespoon salt
1 teaspoon black pepper
2 cloves Garlic, peeled
1 cup arugula, cleaned
lemon, juiced
1 teaspoon olive oil

For Venison Eye of Loin:
Pre-heat oven to 400
Season meat with teaspoon of salt and pepper
Heat a large pan on high heat with olive oil.
Sear Venison in pan for three minutes on both sides, until a nice crust forms.
Place in oven at 400 for five to six minutes (not over 135 internal temperature).
Pull out of oven and rest on meat rack for about fifteen minutes.
Rub the peeled garlic on outside of meat while resting.

For Corn:
In a small pan, heat creamed corn on low heat for two minutes.
Add all of the butter and chives.
Add tsp salt.
Keep warm. (If it separates add 1 tablespoon of water)

For Arugula Salad:
In a mixing bowl, mix arugula, lemon, juice and olive oil. Season with salt and pepper
Slice meat across the grain and season again with salt and pepper.

To serve, place a spoon of creamed corn on plate. Add a few slices of Eye of Loin and top with arugula salad.

Balsamic Glazed Rack of Venison Recipe

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1/4 cup balsamic vinegar
2 tablespoons olive oil
1 Tbs tomato paste
1 tablespoon Worcestershire sauce
Coarsely ground pepper & salt to taste
2 Tbs canola oil
One or two venison racks, 4 chops each, Frenched
cup red wine


In a glass bowl, combine the balsamic vinegar, olive oil, tomato paste, Worcestershire sauce, 1/2 tablespoon of pepper and 1/4 teaspoon of salt.
Preheat the oven to 450.
In a nonreactive ovenproof skillet, heat the canola oil until shimmering. Set the venison racks bone side up in the skillet. Sear them over high heat, turning once, until browned, about 2 minutes per side. Brush with the glaze and put the skillet in the oven.

Roast for about 20 minutes, brushing the racks 2 more times with the glaze, until the meat is rare (125-130oF). Cover with foil and let rest on a warm plate for 10 minutes.

Place the skillet over medium-high heat and deglaze with the red wine. When the flames have passed, pour in the remaining balsamic glaze add reduce to a medium thick gravy consistency.

Serve 2 venison chops per person, with the reduced glace around the periphery. Accompanying side dishes:
Mashed red potatoes (made with butter and whipping cream)
Glazed carrots
Deep red wine cabernet sauvignon or old vine zinfandel

Its Venison Chili Recipe Time

See our venison combo boxes for this venison recipe

Venison Chili is great. You dont have to worry about having to drain the fat off with lean venison. Here are 2 simple alternatives that you can use for making your Chili. You can use Ground Venison or Venison Stew meat. For those who believe Chili isnt Chili without chunks of meat use the Stew Meat or cut up a venison chuck roast. This recipe is a starting point for everyone. Some people like lots of beans and some dont want any, some want hot with lots of chili powder, others want the heat turned down. So taste and vary as your pallet dictates, as I say this is where I start, vary from here.

Ok, for the Recipe:
  • 2 lbs Venison (Ground or Stew Meat, whichever you prefer)
  • 1 cups chopped onion
  • 1 cups chopped green pepper
  • 2 garlic cloves minced
  • 3 - 28 ounce cans of whole tomatoes - cut up undrained
  • 1 - 15 ounce can kidney beans - undrained
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp salt
  • tsp pepper
Brown Ground Venison or Stew Meat with onion, green pepper, and garlic in a skillet over medium heat. Transfer mixture into crock pot. Add remaining ingredients, stir to blend. Cover and cook at desired heat setting for about (5 hrs on low heat Ground Venison), (6-7 hrs Stew Meat). High setting (3 hrs Ground), (4 hrs Stew Meat). Not all crock pots are created equal; some are hotter than others.Serves 6 to 8.
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