venison stew slow cooker recipe

Written BySheba G Updated On
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The Best venison stew slow cooker recipe

Venison stew made in a slow cooker is the recipe I come back to more than any other. The prep takes about fifteen minutes, and then the pot does the rest of the work while I handle school pickup, laundry, and whatever else the day throws at me. I brown the meat first because it builds real flavor, but if I am running late I skip it and the stew still turns out well. There is no babysitting a pot on the stove and no worrying about the bottom scorching.

My family eats this without complaints, which says a lot. Venison can get tough and gamey when it is cooked hot and fast, and the slow cooker solves both problems. The meat breaks down until it shreds with a spoon, and the broth takes on onion, carrot, and thyme so nobody picks out the deer taste. My kids eat it over mashed potatoes and ask for the leftovers the next day. I usually make a double batch so I have lunches covered for a few days.

This works just as well for a Sunday dinner with my parents as it does for a Tuesday night when I have nothing planned. Venison is a lean red meat, so it gives you plenty of protein and iron without the extra fat you get from a lot of beef cuts, and the vegetables and broth round it out into a full meal. It freezes well, which means I can thaw a container on a busy week and still put something real on the table. If you have venison in the freezer and are not sure what to do with it, start here.

Slow Cooker Venison Stew

4.7 from 1195 votes

Tender chunks of venison simmer all day with carrots, potatoes, and celery in a rich, herb-scented broth. A quick sear on the stovetop builds deep flavor before everything goes into the slow cooker.

Prep Time20 mins
Cook Time7 hrs 30 mins
Resting Time0 mins
Total Time7 hrs 50 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Stew

2 lbs venison stew meat, cut into 1-inch cubes
2 tbsp all-purpose flour
1 tsp kosher salt
1/2 tsp black pepper
2 tbsp olive oil
1 large yellow onion, diced
3 medium carrots, peeled and cut into 1-inch rounds
3 medium Yukon Gold potatoes, cut into 1-inch chunks
2 celery ribs, sliced 1/2 inch thick
3 cloves garlic, minced
2 tbsp tomato paste
1 tbsp Worcestershire sauce

For the Broth

3 cups low-sodium beef broth
1/2 cup dry red wine (or additional beef broth)
1 tsp dried thyme
1 tsp dried rosemary, crushed
2 bay leaves
1 tbsp cornstarch mixed with 2 tbsp cold water (optional, for thickening)

For Serving

2 tbsp chopped fresh parsley
Crusty bread or mashed potatoes

👨‍🍳Directions

1Pat the venison cubes dry with paper towels. Toss them in a bowl with the flour, salt, and pepper until evenly coated.
2Heat the olive oil in a large skillet over medium-high heat. Sear the venison in batches, about two to three minutes per side, until browned on all sides. Transfer the browned meat to the slow cooker.
3Lower the heat to medium and add the onion, carrots, and celery to the same skillet. Cook, stirring, for four to five minutes, until the onion turns translucent and picks up the browned bits from the pan.
4Stir in the garlic and tomato paste and cook for one minute, until fragrant. Pour in the red wine and scrape the bottom of the skillet to loosen any stuck bits. Simmer for two minutes, then pour the mixture over the venison.
5Add the potatoes, Worcestershire sauce, beef broth, thyme, rosemary, and bay leaves to the slow cooker. Stir once to combine, then cover.
6Cook on low for seven to eight hours or on high for four to five hours, until the venison shreds easily with a fork and the potatoes are tender when pierced with a knife.
7Discard the bay leaves. For a thicker stew, stir in the cornstarch slurry, cover, and cook on high for 15 minutes, until the broth coats the back of a spoon.
8Taste and adjust the salt and pepper. Ladle into bowls, scatter with fresh parsley, and serve with crusty bread or over mashed potatoes.

🔧Equipment

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

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 12g💛Saturated Fat: 4g❤️Cholesterol: 95mg🧂Sodium: 720mg🌾Total Carbs: 28g🥦Dietary Fiber: 4g🍬Sugars: 6g🥩Protein: 34g

📝Notes

Tips: Sear the venison in batches so the pieces brown instead of steaming. If your venison is very lean, add an extra tablespoon of oil to the skillet. The stew keeps in the refrigerator for up to four days and freezes well for up to three months; thaw overnight before reheating gently on the stovetop. Nutrition values are estimates and vary with the cut of meat and brand of broth used.

Watch Video Of How Slow Cooker Venison Stew Works

This venison stew is the one I keep coming back to because the slow cooker does all the heavy lifting while I get on with my day, and it feeds a crowd without me hovering over the stove. It works just as well for a random Wednesday as it does for a holiday gathering with both sides of the family, and nobody has ever left my table without asking for the recipe. If you are looking for a dependable main dish that tastes like you spent all day on it, this is the one to make.

❓ Frequently Asked Questions About Slow Cooker Venison Stew

1. Do I need to brown the venison before it goes in the slow cooker?

It is not strictly required, but browning the meat in a hot skillet first builds a deeper flavor and gives the stew a richer color. Pat the cubes dry, sear them in batches so they do not steam, and add them to the slow cooker with the browned bits scraped up by a splash of broth. If you are short on time, you can skip this step and still get a good result — just expect a slightly milder, brothier taste.

2. What is the best way to keep venison from drying out during the long cook?

Venison is lean, so lean cuts turn stringy if they cook too long. Choose a shoulder, neck, or shank cut with some connective tissue, keep the pieces fairly large (about 1 1/2 inches), and cook on low rather than high. The meat should be fork-tender in six to eight hours on low; check it at the six-hour mark the first time you make it.

3. How do I tone down a strong gamey flavor?

Soaking the cubed venison in buttermilk or salted water for a few hours before cooking pulls out some of the sharpness, and patting it dry afterward helps it sear properly. In the pot, aromatics do most of the work: onions, garlic, thyme, bay leaf, and a splash of red wine or red wine vinegar balance the flavor. A tablespoon of tomato paste also rounds out any harsh notes.

4. Can I add potatoes, carrots, or other vegetables to the slow cooker?

Yes, and root vegetables hold up best over a long cook. Cut potatoes, carrots, and parsnips into even two-inch chunks and layer them under the meat so they stay submerged in liquid. Add quick-cooking vegetables like peas, green beans, or mushrooms in the last 30 minutes so they keep their texture and color.

5. Can I make venison stew ahead of time or freeze the leftovers?

The stew tastes even better the next day, so making it a day ahead is a good move — cool it quickly, refrigerate, and reheat gently on the stove or in the slow cooker on low. It freezes well for up to three months in an airtight container; thaw overnight in the refrigerator and reheat slowly, adding a splash of broth if the sauce has thickened too much.

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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