deer meat stew crock pot recipe

Written BySheba G Updated On
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The Best deer meat stew crock pot recipe

Deer meat stew in the crock pot is the recipe I make most during the fall and winter. My husband hunts, so we usually have ground venison and stew meat in the freezer, and this is the meal that uses it best without drying it out. Venison is lean, which is great until you overcook it, and the slow cooker solves that problem for me. I can load everything in the morning and come home to a pot of stew that tastes like it cooked all day, because it did.

My kids eat this without complaining, which is rare in our house. The meat gets fork tender and the vegetables soak up the broth, so it does not have that strong gamey flavor people worry about. I add potatoes and carrots because they fill everyone up, and the sauce thickens on its own by the time it is done. It is also a meal I feel good about serving. Deer meat is lean protein with iron in it, and it comes from our own freezer instead of a grocery store package.

We eat this on regular weeknights and I also make it for the first cold weekend of the season, when friends come over to watch football. It feeds a crowd, it holds on warm for hours, and it costs very little when you already have the meat. If you are new to cooking venison, start here. This is the recipe I hand to anyone who says they do not like deer meat.

Slow Cooker Venison Stew

4.9 from 504 votes

Tender cubes of deer meat simmer all day with carrots, potatoes, and a rich tomato-herb broth until they fall apart at the touch of a fork. A quick sear before the slow cooker goes a long way toward building deep flavor in this lean meat.

Prep Time25 mins
Cook Time7 hrs
Resting Time0 mins
Total Time7 hrs 25 mins
Servings: 6Cuisine: InternationalCalories: Not calculated

🥘Ingredients

For the Stew

2 lbs venison stew meat, cut into 1-inch cubes
1/2 cup all-purpose flour
1 tsp kosher salt
1/2 tsp black pepper
2 tbsp vegetable oil
1 medium yellow onion, diced
3 cloves garlic, minced
3 medium carrots, sliced into 1/2-inch rounds
3 medium russet potatoes, peeled and cut into 1-inch chunks
2 stalks celery, sliced
2 cups low-sodium beef broth
1 can (14.5 oz) diced tomatoes, undrained
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 tsp dried thyme
1 bay leaf

For the Thickener

2 tbsp cornstarch
2 tbsp cold water

For Finishing

1/2 cup frozen peas
1 tbsp chopped fresh parsley

👨‍🍳Directions

1Pat the venison cubes dry with paper towels. Whisk the flour, salt, and pepper in a shallow bowl, then toss the meat in the mixture a handful at a time until each piece is lightly coated. Shake off the excess and set the cubes on a plate.
2Heat the oil in a large skillet over medium-high heat until it shimmers. Brown the venison in batches, about two to three minutes per side, leaving space between the pieces so they sear rather than steam. Transfer the browned meat to the slow cooker as each batch finishes.
3Lower the heat to medium and add the onion to the same skillet. Cook for three to four minutes, scraping up the browned bits, until the onion turns soft and translucent. Stir in the garlic and tomato paste and cook one minute more, until the paste darkens slightly.
4Scrape the onion mixture into the slow cooker. Add the carrots, potatoes, celery, broth, diced tomatoes with their juices, Worcestershire sauce, thyme, and bay leaf. Stir gently so the meat settles into the liquid without breaking up the vegetables.
5Cover and cook on low for seven to eight hours or on high for four to five hours, until the venison shreds easily under a fork and the potatoes pierce cleanly with a knife.
6In a small bowl, whisk the cornstarch into the cold water until smooth. Stir the slurry into the stew, add the frozen peas, and cover again. Cook on high for 15 to 20 minutes, until the broth thickens enough to coat the back of a spoon.
7Fish out the bay leaf and discard it. Taste and adjust the salt and pepper, keeping in mind that venison varies in gaminess and may need a little more seasoning than beef.
8Ladle into bowls and scatter the parsley over the top. Serve with crusty bread or a skillet of cornbread for mopping up the broth.

🔧Equipment

6-quart slow cooker
Large skillet
Cutting board
Chef’s knife
Wooden spoon
Measuring cups and spoons
Small bowl

📊Nutrition Facts (per serving)

🔥Calories: Not calculated kcal🧈Total Fat: Not calculated💛Saturated Fat: Not calculated❤️Cholesterol: Not calculated🧂Sodium: Not calculated🌾Total Carbs: Not calculated🥦Dietary Fiber: Not calculated🍬Sugars: Not calculated🥩Protein: Not calculated

📝Notes

Venison is very lean, so the flour coating and hot skillet sear do most of the work in keeping the meat tender and the broth full-bodied; skip that step and the stew will taste flat. Tougher cuts from the shoulder or neck benefit from the longer end of the cook time. If the broth looks thin after the cook time, give it another 10 minutes with the lid off. Leftovers keep in the refrigerator for three to four days and taste even better on day two; the potatoes will soak up broth as it sits, so loosen with a splash of stock when reheating.

Watch Video Of How Slow Cooker Venison Stew Works

This crock pot deer meat stew is a recipe I come back to because it feeds a crowd without keeping me in the kitchen all day. It works for Sunday dinners, holidays, or any time family shows up hungry, and the slow cooker does most of the work while I visit with everyone. Set it out with bread or rice and it fits just about any occasion.

❓ Frequently Asked Questions About Slow Cooker Venison Stew

1. How do I keep deer meat from drying out in the slow cooker?

Venison is lean, so it dries out faster than beef. Brown the meat in small batches first to build flavor, then cook it low and slow with plenty of liquid — the stew should come about halfway up the meat. Adding something with a little fat, like bacon, butter, or a splash of oil, also helps keep the pieces tender.

2. Do I need to soak or marinate the venison before it goes in the crock pot?

You don’t have to, but a short soak can mellow any strong flavor. Soak the cubed meat in buttermilk, milk, or a mild brine for a few hours in the fridge, then pat it dry before browning. If your deer was harvested and handled cleanly, a simple dry rub or a quick sear may be all it needs.

3. Can I put frozen venison straight into the slow cooker?

It’s better to thaw it first. Frozen meat takes much longer to reach a safe internal temperature, which means the outside can overcook while the center is still cold. Thaw the venison in the refrigerator overnight, then brown and add it to the crock pot as the recipe directs.

4. How long should deer meat stew cook on low versus high?

On low, plan on seven to nine hours for a fork-tender stew. On high, expect four to five hours. The meat is done when it shreds easily with light pressure from a fork and the vegetables are completely tender, so use the times as a guide and check an hour before the earliest mark.

5. Can I use a different cut of venison or swap in beef?

Yes to both. Shoulder, neck, and shank cuts work well because they break down into tender pieces during the long cook. Stew beef or chuck roast can stand in for the venison using the same method and timing, though you may want to skim a little more fat from the surface at the end.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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