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A steaming plate of slow-cooked venison with vegetables.

Slow Cooker Venison Stew

A robust and comforting venison stew slow-cooked to tender perfection. This recipe features lean, richly flavored venison paired with an array of root vegetables and a savory broth accented with red wine and aromatic herbs. Ideal for a cozy dinner, this dish delivers a satisfying, rustic meal with minimal hands-on time.
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Prep Time 20 minutes
Total Time 5 minutes
Course main dish
Cuisine American
Servings 6
Calories 320 kcal

Equipment

  • Slow cooker (minimum 6-quart capacity recommended)
  • Large skillet (for browning the meat)
  • Cutting board and sharp knife
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Ladle: For serving.

Ingredients
  

  • For the Stew:
  • Venison: 2 lbs venison stew meat cut into 1- to 1½-inch cubes
  • Seasoning: Salt and freshly ground black pepper to taste
  • Olive Oil: 2 tablespoons for browning
  • Aromatics:
  • 1 large onion chopped
  • 3 garlic cloves minced
  • Vegetables:
  • 2 medium carrots sliced into rounds
  • 2 celery stalks chopped
  • 2 medium potatoes peeled and cubed
  • 1 cup mushrooms sliced (optional, adds earthiness)
  • Liquids:
  • 4 cups low-sodium beef or venison broth
  • 1 cup dry red wine optional; if omitted, add an extra 1 cup broth
  • Tomatoes:
  • 1 14.5 oz can diced tomatoes (with juices)
  • Herbs & Spices:
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Optional:
  • 1/2 cup frozen peas add during the last 15 minutes of cooking for a burst of color and sweetness

Instructions
 

  • Prepare & Brown the Venison:
  • Pat the venison cubes dry with paper towels. Season generously with salt and pepper.
  • Heat the olive oil in a large skillet over medium-high heat. Working in batches if necessary, sear the venison on all sides until well browned (about 3–4 minutes per batch). Transfer the browned meat to the slow cooker.
  • Sauté Aromatics:
  • In the same skillet, add the chopped onion and garlic. Sauté for 2–3 minutes until the onion becomes translucent. Transfer these aromatics to the slow cooker, scraping up any browned bits from the pan.
  • Layer the Vegetables:
  • Add the carrots, celery, potatoes, and mushrooms (if using) into the slow cooker over the meat.
  • Add Liquids & Seasonings:
  • Pour in the broth and red wine. Stir in the diced tomatoes (with juices).
  • Add the bay leaves, dried thyme, and rosemary. Give everything a gentle stir to combine.
  • Slow Cook:
  • Cover the slow cooker with its lid. Cook on Low for 7–8 hours (or on High for 4–5 hours) until the venison is tender and the vegetables are cooked through.
  • Final Touches:
  • If using frozen peas, stir them in during the last 15 minutes of cooking.
  • Once done, remove the bay leaves and taste the stew, adjusting the salt and pepper as needed.
  • Serve:
  • Ladle the stew into bowls and serve hot. Enjoy with crusty bread or over a bed of mashed potatoes for a complete meal.
  • Details:
  • Prep Time: 20 minutes
  • Cook Time:
  • 7–8 hours on Low or 4–5 hours on High
  • Total Time: Approximately 7.5–8 hours (if cooked on Low)
  • Yield: Serves 6–8
  • Category: Main Dish, Stew
  • Method: Slow Cooking / Braising
  • Cuisine: American, Rustic
  • Diet: Gluten-Free; can be adapted for Paleo (ensure all ingredients meet your specific requirements)
  • Keywords:
  • Venison, Slow Cooker, Stew, Game Meat, Rustic, Comfort Food, Hearty, Dinner, Fall Recipe, Slow-Cooked, Healthy
  • Nutrition (per serving, approximate values):
  • Serving Size: ~1 bowl (approximately 350 g)
  • Calories: 320 kcal
  • Sugar: 6 g
  • Sodium: 680 mg
  • Total Fat: 11 g
  • Saturated Fat: 3.5 g
  • Unsaturated Fat: 7.5 g
  • Trans Fat: 0 g
  • Carbohydrates: 22 g
  • Fiber: 4 g
  • Protein: 35 g
  • Cholesterol: 85 mg
  • Note: These values are estimates and may vary based on the exact ingredients and brands used.

Notes

Browning for Depth: Searing the venison is a crucial step for building a deep, rich flavor in the final stew. Don’t skip this step—even though it adds extra time, the flavor payoff is significant.
Red Wine Substitute: If you prefer not to use wine, simply replace it with an extra cup of broth.
Customization: Feel free to add or substitute other root vegetables (such as parsnips or turnips) based on seasonal availability.
Storage: Leftovers can be refrigerated in an airtight container for up to 3 days or frozen for up to 3 months. Reheat gently on the stovetop or in the microwave.
Serving Suggestions: This stew pairs wonderfully with crusty bread, a side salad, or over mashed potatoes for a filling meal.
Keyword Venison, Slow Cooker, Stew, Game Meat, Rustic, Comfort Food, Hearty, Dinner, Fall Recipe, Slow-Cooked, Healthy