venison crock pot recipe
The Best venison crock pot recipe
I also appreciate how versatile venison is for special occasions. Whether it’s a weekend dinner for the whole family or a cozy meal for just my husband and me, this recipe keeps things simple yet impressive. Plus, venison is a great choice if you’re looking to eat healthier—it’s lower in fat than beef and packed with protein and iron, which makes it a smart pick for anyone trying to balance nutrition without sacrificing flavor. No one ever knows it’s venison, and that’s the magic of this dish.
Slow-Cooked Venison Stew with Root Vegetables
A hearty, tender venison stew slow-cooked to perfection, packed with seasonal root vegetables and a rich, savory broth. Ideal for a cozy meal on a chilly evening.
🥘Ingredients
- 2 lbs boneless venison stew meat, cut into 1-inch cubes
- 2 tbsp olive oil
- 2 tbsp tomato paste
- 1 large onion, diced
- 3 garlic cloves, minced
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 2 large carrots, peeled and sliced
- 2 large potatoes, peeled and cubed
- 2 medium parsnips, peeled and sliced
- 1 cup frozen peas
- 1 cup beef or vegetable broth
👨🍳Directions
-
1
In a large Dutch oven or slow cooker, heat olive oil over medium heat. Add diced onion and cook until softened, about 5 minutes. Stir in minced garlic, tomato paste, rosemary, and thyme, cooking for another 2 minutes. -
2
Add venison cubes to the pot, coating them evenly with the mixture. Pour in enough broth to just cover the venison, ensuring the meat stays submerged. Stir gently to distribute the seasonings. -
3
Bring to a simmer over medium-high heat, then reduce heat to low. Cover and transfer the pot to a slow cooker set to low. Cook on low for 5 hours, or until venison is fork-tender and vegetables are tender. -
4
Remove the slow cooker from heat and stir in the sliced carrots, cubed potatoes, and sliced parsnips. Cook on low for another 1 hour, or until vegetables are tender and the stew has thickened slightly. -
5
Stir in the frozen peas and cook for an additional 15 minutes, or until peas are heated through. Taste and adjust seasoning if needed. Serve warm with crusty bread.
🔧Equipment
- Large Dutch oven or slow cooker
- Cutting board
- Sharp knife
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Slow-Cooked Venison Stew with Root Vegetables Works
❓ Frequently Asked Questions About Slow-Cooked Venison Stew with Root Vegetables
1. What type of venison should I use for this recipe?
Use ground venison, which is the most convenient for crock pot cooking. If you prefer whole cuts, trim excess fat and cut into 1-inch chunks to fit comfortably in the pot.
2. Can I substitute another type of meat for venison in this recipe?
Yes, you can swap ground beef or lamb for venison, though the flavor profile may differ. For a richer taste, lean toward lamb or use a combination of beef and venison.
3. How do I ensure the venison stays moist and flavorful in the slow cooker?
Add a splash of beef broth or wine to the pot before cooking, and consider wrapping the meat loosely in foil for the first half of the cooking time to lock in moisture.
4. What seasonings work best with venison in this dish?
Classic options include garlic, onion, Worcestershire sauce, smoked paprika, and a pinch of black pepper. For a deeper flavor, try adding a bay leaf or a dash of liquid smoke.
5. Can I make this ahead of time and reheat?
Absolutely. Store leftovers in an airtight container for up to three days in the fridge. Reheat gently in the slow cooker on low for 1–2 hours or until steaming hot.
