I’m so excited to share this venison slow cooker recipe with you all. As a busy mom of three, I’m always on the lookout for hearty and easy meals that my family will love.
This recipe is a game-changer for any occasion, whether it’s a weeknight dinner or a special gathering. The slow cooker does all the work, and the result is tender, flavorful venison that’s perfect for serving with mashed potatoes, roasted vegetables, or even over rice.
I’ve been making this recipe for years, and it’s always a hit with my kids – they love the rich flavor and the fact that it’s made with such high-quality protein. Plus, it’s incredibly easy to customize with your favorite spices and herbs.
I’ve also noticed that my family loves how versatile this dish is – we can serve it as a main course or add it to a big salad or wrap. And let’s not forget about the health benefits – venison is an excellent source of lean protein and iron, making it a great choice for families looking for wholesome meals.
I like to think of this recipe as a blank canvas, just waiting for your favorite flavors and ingredients to come in and make it shine. Whether you’re new to cooking or just looking for a reliable recipe to add to your repertoire, this one’s sure to become a favorite in your household too.
Slow Cooker Venison Stew
4.9 from 872 votes
This slow cooker venison stew is a hearty and comforting meal, perfect for a cold evening. The venison becomes incredibly tender after hours of slow cooking in a rich, savory broth with root vegetables.
1Place the venison cubes and flour in a large bowl and toss until the meat is evenly coated.
2Heat the olive oil in a large skillet over medium-high heat until it shimmers, then add the venison in a single layer and brown on all sides for about 5 minutes, working in batches if needed to avoid crowding the pan.
3Transfer the browned venison to the slow cooker.
4In the same skillet, add the chopped onion and cook over medium heat for 3 to 4 minutes until softened and translucent, then add the minced garlic and cook for 30 seconds until fragrant.
5Pour about 1/2 cup of the beef broth into the skillet and scrape up any browned bits from the bottom with a wooden spoon.
6Pour this mixture into the slow cooker with the venison.
7Add the remaining beef broth, red wine (if using), tomato paste, bay leaves, dried thyme, salt, and black pepper to the slow cooker.
8Stir everything together until the tomato paste is dissolved.
9Add the carrot chunks, celery slices, and potato cubes to the slow cooker, pushing them down into the liquid.
10Cover the slow cooker and cook on low heat for 6 to 8 hours, or on high for 3 to 4 hours, until the venison is fork-tender and the vegetables are soft.
11About 10 minutes before serving, stir in the frozen peas and let them heat through.
12Remove the bay leaves, taste the stew and adjust seasoning with additional salt and pepper if needed, then serve hot.
For a thicker stew, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir into the stew during the last 30 minutes of cooking. You can substitute the red wine with additional beef broth if preferred. This stew tastes even better the next day as the flavors meld.
Watch Video Of How Slow Cooker Venison Stew Works
One of my favorite things about this venison slow cooker recipe is how well it freezes – simply portion out individual servings and store them in an airtight container or freezer bag. When you’re ready to reheat, simply thaw overnight in the fridge and reheat until hot through.
You can also serve leftovers straight from the freezer – just thaw as needed. And don’t forget about repurposing leftovers into new meals – I love transforming last night’s dinner into tomorrow’s lunch by adding some fresh veggies and cheese on top.
❓ Frequently Asked Questions About Slow Cooker Venison Stew
What type of venison should I use in this recipe?
For this recipe, you can use either deer meat or elk meat – both work beautifully in the slow cooker. If you’re looking for a more budget-friendly option, you can also try using beef or bison instead.
Can I make this recipe in an Instant Pot?
Yes, you can make this recipe in an Instant Pot! Simply brown the venison as instructed, then transfer everything to the Instant Pot and cook on high pressure for 30-40 minutes. Be sure to follow the manufacturer’s guidelines for cooking times and liquid levels.
How do I store leftover venison?
To store leftover venison safely, be sure to cool it down within two hours of cooking and then refrigerate or freeze it at 0°F (-18°C) or below. When reheating leftovers, always check that they’ve reached a safe internal temperature of 165°F (74°C).
Can I substitute other types of meat in this recipe?
While this recipe is specifically designed for venison, you can experiment with other lean meats like chicken breast or pork shoulder if you prefer.
Is this recipe suitable for vegetarians?
Unfortunately no – this recipe requires meat as its main ingredient.
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