HomeDinnerSlow Cooker Venison Stew Recipe

Slow Cooker Venison Stew Recipe

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Slow Cooker Venison Stew Recipe: A Hearty Delight for Your Taste Buds


In the world of culinary adventures, few dishes offer the warmth and comfort of a slow-cooked stew. If you’re a fan of both hearty meals and the rich flavors of venison, you’re in for a treat. In this article, we’ll walk you through a tantalizing Slow Cooker Venison Stew Recipe that’s not only easy to prepare but will also leave your taste buds singing with joy.

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Getting Started: Ingredients

To embark on this delicious journey, let’s gather our ingredients. Here’s what you’ll need:

For the Stew:

  • 2 pounds of venison, cubed
  • 3 carrots, chopped
  • 3 potatoes, diced
  • 1 onion, finely chopped
  • 2 cloves of garlic, minced
  • 4 cups of beef broth
  • 1 cup of red wine
  • 2 bay leaves
  • 1 teaspoon of thyme
  • Salt and pepper to taste

For the Roux:

  • 1/2 cup of butter
  • 1/2 cup of all-purpose flour

Step 1: Searing the Venison

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The first step in crafting a perfect venison stew is to sear the meat. Heat a large skillet over medium-high heat and add a touch of oil. Once the oil is hot, sear the venison cubes until they develop a beautiful brown crust. This step locks in the meat’s juices and adds a depth of flavor to the stew.

Step 2: Preparing the Slow Cooker

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While the venison is searing, take out your slow cooker. You can use a 6-quart or larger one for this recipe. Add the chopped carrots, diced potatoes, minced garlic, and finely chopped onion to the slow cooker. These vegetables will become tender and flavorful as they simmer in the stew.

Step 3: Combining the Ingredients

Once your venison is seared to perfection, transfer it into the slow cooker with the vegetables. Pour in the beef broth and red wine, ensuring that the meat and vegetables are submerged. Add the bay leaves and sprinkle in the thyme, salt, and pepper to taste.

Step 4: The Roux

To thicken the stew and give it that velvety texture, we need to make a roux. In a separate pan, melt the butter over medium heat. Gradually whisk in the all-purpose flour until you have a smooth paste. Continue to cook the roux, stirring constantly, until it turns a golden brown color. This should take about 5 minutes.

Step 5: Thickening the Stew

Once your roux is ready, pour it into the slow cooker. Give everything a good stir to ensure the roux is evenly distributed. This will thicken the stew as it cooks, creating that luscious consistency we all love in a good stew.

Step 6: The Slow Cooking

Now, it’s time to let the magic happen. Set your slow cooker to low heat and cover it with a lid. Allow the stew to simmer for 6-8 hours. The slow cooking process will meld the flavors together, making the venison tender and the vegetables delectably soft.

Step 7: Serving Your Masterpiece

After hours of anticipation, your Slow Cooker Venison Stew is ready to be served. Ladle it into bowls, and be prepared for the delightful aroma that will fill your kitchen. Pair it with some crusty bread or a side salad for a complete meal.


In conclusion, the Slow Cooker Venison Stew Recipe is a testament to the joy of slow cooking and the exquisite taste of venison. Its rich flavors and tender meat make it a perfect dish for chilly evenings or gatherings with friends and family. Give this recipe a try, and you’ll have a new favorite stew in your culinary repertoire.


1. Can I use a different type of meat instead of venison?

Absolutely! While venison adds a unique flavor, you can substitute it with beef or even lamb for a delicious stew.

2. Is it necessary to use red wine in the recipe?

Red wine enhances the flavor profile, but you can omit it if you prefer or replace it with beef broth.

3. Can I prepare this stew in advance?

Yes, you can prepare the ingredients and sear the meat the night before, then refrigerate them until you’re ready to start the slow cooking process.

4. What should I do if the stew turns out too thick?

If your stew is thicker than you’d like, simply add a bit of hot water or additional beef broth and stir until you reach your desired consistency.

5. Can I freeze leftover stew?

Absolutely! This stew freezes well, so you can enjoy it later. Just be sure to store it in an airtight container.

Now that you have the secrets to a mouthwatering Slow Cooker Venison Stew, it’s time to put on your apron and start cooking. Access the recipe here and savor the flavors of this delightful dish. Happy cooking!

Source: supergoldenbakes.com

Slow Cooker Venison Stew Recipe

Slow Cooker Venison Stew Recipe

Yield: 4
Prep Time: 15 minutes
Cook Time: 8 hours

In the world of culinary adventures, few dishes offer the warmth and comfort of a slow-cooked stew. If you're a fan of both hearty meals and the rich flavors of venison, you're in for a treat. In this article, we'll walk you through a tantalizing Slow Cooker Venison Stew Recipe that's not only easy to prepare but will also leave your taste buds singing with joy.


  • 3 tbsp olive oil or as needed
  • 2 lb (950g) venison cubed
  • 1 large onion peeled and finely diced
  • 1 ½ cups (200g) mushrooms sliced
  • 3 garlic cloves minced
  • 2 tsp brown sugar
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 2 tbsp tomato paste
  • 1 tbsp cranberry sauce or redcurrant jelly
  • 1 cup (120g) cooked chestnuts (optional)
  • ½ cup (65g) fresh or frozen cranberries
  • 1 cup (240 ml) red wine or ruby port
  • ½ cup (120 ml) beef broth (stock cube is fine too)
  • 2 tbsp Worcestershire sauce
  • salt and pepper to season
  • fresh thyme leaves to garnish


  • Heat the oil in your slow cooker if it allows for searing or in a separate pan. Brown the meat over medium-high heat, in batches, until nicely browned. Use a slotted spoon to transfer to a bowl.

  • Add a splash more oil if needed and reduce the heat. Sauté the onion and mushrooms for 5-7 minutes, stirring, or until softened.

  • Stir in the garlic then the sugar, salt, pepper, tomato paste and cranberry sauce. (If you have been using a separate pan transfer everything to your slow cooker now).

  • Add the meat, chestnuts, cranberries, beef broth, wine and Worcester Sauce and stir to combine.

  • Cover and cook on HIGH for 4 -5 hours or LOW for 7 -8 hours or until the venison is tender.

  • Check the seasoning and add salt and pepper if needed.

  • Serve over mashed potatoes sprinkled with fresh thyme.


  • To cook in a Dutch Oven, follow the steps to brown and sauté on the hob. Double the amount of beef broth and red wine then transfer to the oven, preheated at 160°C (325°F), for 1 1/2 – 2 hours or until the venison is tender.
  • Keep any leftovers in the fridge for up to three days or freeze for up to three months.
  • Nutrition Information
    Yield 1 Serving Size 4
    Amount Per ServingCalories 913Total Fat 43gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 35gCholesterol 4mgSodium 3346mgCarbohydrates 102gFiber 14gSugar 53gProtein 10g

    The information contained herein is subject to change.

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