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close up slow cooker venison stew with vegetables

Slow Cooker Venison Stew

This Slow Cooker Venison Stew is rich, hearty, and full of deep, savory flavor. Tender chunks of venison slowly cook with root vegetables, herbs, and a savory broth for a melt-in-your-mouth texture. It’s a comforting, rustic meal that’s perfect for cozy dinners or chilly evenings.
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Course Dinner, Soup
Cuisine American
Servings 8
Calories 310 kcal

Ingredients
  

Main Ingredients:

  • 2 lbs venison stew meat cut into 1–2 inch cubes
  • 3 tbsp olive oil
  • 1 large onion diced
  • 3 cloves garlic minced
  • 3 carrots peeled and cut into chunks
  • 3 celery stalks sliced
  • 2 large potatoes peeled and cubed
  • 1 cup mushrooms sliced (optional)
  • 4 cups beef or venison broth
  • 1 cup red wine optional but recommended for depth
  • 2 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp paprika
  • 2 bay leaves
  • Salt and black pepper to taste
  • 2 tbsp flour or cornstarch for thickening, optional

Optional Add Ins:

  • Pearl onions
  • Parsnips or turnips for extra root flavor
  • Fresh parsley for garnish
  • Worcestershire sauce for added depth

Instructions  

Step 1: Prepare the Venison

  • Pat venison cubes dry with paper towels. Season generously with salt, pepper, and paprika. This ensures flavor penetrates the meat.
  • Optional: Lightly dredge meat in flour for a thicker stew and better browning.

Step 2: Brown the Meat

  • Heat olive oil in a skillet over medium-high heat. Brown venison in batches until deep golden on all sides. Browning locks in flavor and enhances the stew’s richness.
  • Transfer browned venison to the slow cooker.

Step 3: Sauté Aromatics

  • In the same skillet, add onions, garlic, and celery. Sauté for 3–5 minutes until fragrant and slightly softened. Transfer to the slow cooker.

Step 4: Add Vegetables and Seasonings

  • Add carrots, potatoes, mushrooms, tomato paste, thyme, rosemary, bay leaves, and paprika to the slow cooker. Mix gently to combine with the venison.

Step 5: Add Liquids

  • Pour in beef or venison broth and red wine. Stir gently, ensuring everything is submerged. Add Worcestershire sauce if using.

Step 6: Slow Cook

  • Cover and cook on low for 7–8 hours or on high for 4–5 hours, until venison is tender and vegetables are fully cooked.

Step 7: Thicken the Stew (Optional)

  • If you prefer a thicker stew, mix 2 tbsp flour or cornstarch with ¼ cup cold water to make a slurry. Stir into the stew and cook an additional 15–20 minutes.

Step 8: Serve

  • Remove bay leaves before serving. Garnish with fresh parsley and serve hot with crusty bread, mashed potatoes, or over rice.

Video

Notes

📝 Notes

  • Trim venison well to remove excess silver skin.
  • Brown the venison first for deeper flavor.
  • Cut vegetables into similar sizes for even cooking.
  • Use beef broth if venison stock is unavailable.
  • Cook on low for best tenderness and flavor.
  • Add fresh herbs near the end for brightness.
  • Store leftovers in the fridge for up to 4 days.
  • Stew tastes even better the next day.

🍽️ Nutrition Facts (Per Serving)

Calories: 310  
Carbohydrates: 18g  
Fiber: 4g  
Sugars: 4g  
Protein: 32g  
Fat: 10g  
Saturated Fat: 3g  
Cholesterol: 90mg  
Sodium: 620mg  
Potassium: 780mg  
Calcium: 60mg  
Iron: 4mg
Keyword Slow Cooker Venison Stew