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Slow Cooker Venison Stew Recipe

Avatar photoByBertha
Jump to Recipe·5 from 62 reviews

If you’re on the hunt for a rustic, comforting meal that just melts in your mouth and fills your kitchen with the most amazing aroma, this Slow Cooker Venison Stew Recipe is exactly what you need. I absolutely love how tender the venison gets and how all those hearty veggies soak up the rich broth while you go about your day—no babysitting required. It’s everything you want in a stew: thick, savory, and utterly cozy. Stick with me, and I’ll share all my tips and secrets so your stew turns out downright delicious every time.

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Why You’ll Love This Recipe

  • Unmatched Tenderness: Slow cooking venison low and slow breaks down the meat to buttery perfection.
  • Hands-Off Convenience: Set it up in the morning and come home to a stew that tastes like you spent hours fussing over it.
  • Balanced Flavors: The combination of red wine, herbs, and a touch of Worcestershire sauce gives it a rich complexity that keeps everyone asking for seconds.
  • Versatile and Adaptable: You can swap in other types of red meat or adjust vegetables to suit your pantry or preferences.
A close-up view of a rich stew inside a black slow cooker shows layers of chunky textures and colors. The thick brown sauce fills the pot, covering large pieces of orange carrots, light yellow potatoes, and soft green celery. Dark brown meat chunks are scattered throughout, some partially submerged and some visible on top. Small green herbs are sprinkled across the stew’s surface, adding a fresh touch. The gloss of the sauce reflects light, giving it a moist and hearty look. The slow cooker sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Slow Cooker Venison Stew, venison hearty stew, easy venison recipe, rustic slow cooker recipes, comforting game meat stew this …

Ingredients You’ll Need

When I pick ingredients for this Slow Cooker Venison Stew Recipe, I look for the right balance of proteins, hearty veggies, and flavor boosters that all meld beautifully. Choosing good quality venison and fresh veggies makes all the difference, and small touches like red wine help elevate the stew to something extraordinary.

Flat lay of raw venison stew meat chunks, a small white bowl of all-purpose flour, two whole brown eggs with clean shells, a small white bowl of coarse salt, a small white bowl of black peppercorns, a small white bowl of golden avocado oil, quartered baby gold potatoes, diced large orange carrots, diced green celery stalks, diced white onion, whole garlic cloves unpeeled, a small white bowl of mixed dried Herbs de Provence, drained diced fresh red tomatoes in a small white bowl, a small white bowl of rich brown beef broth, a small white bowl of deep red dry red wine, a small white bowl of dark Worcestershire sauce, a small white bowl of fine white cornstarch placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Slow Cooker Venison Stew, venison hearty stew, easy venison recipe, rustic slow cooker recipes, comforting game meat stew
  • Venison stew meat: For the most tender results, go for fresh or properly thawed chunks, and pat them dry before cooking to get a nice sear.
  • All-purpose flour: Helps create a beautiful crust on the meat and thickens the stew later on.
  • Salt and Pepper: Essential seasoning—don’t be shy here, venison benefits from good seasoning to bring out its flavor.
  • High-heat oil or fat: Something like avocado oil or rendered animal fats gives a great sear without burning.
  • Gold baby potatoes: Their creamy texture holds up well during slow cooking without falling apart.
  • Carrots, celery, and onions: The classic mirepoix trio, adding sweetness and depth.
  • Garlic cloves: Minced for that subtle punch that warms up every bite.
  • Herbs de Provence: A fragrant blend that perfectly complements venison.
  • Diced tomatoes (canned, drained): Add acidity and a touch of body to the broth.
  • Beef or venison stock: Rich, flavorful base for the stew broth.
  • Dry red wine: Cabernet or Bordeaux style—introduces complexity and deepens the flavor.
  • Worcestershire sauce: Adds umami and subtle tanginess.
  • Optional starch (corn starch, arrowroot, or tapioca): For thickening the stew near the end if you like it a bit heartier.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this Slow Cooker Venison Stew Recipe is flexible enough to tweak based on what you have or your flavor preferences—don’t be afraid to play around! You can keep it classic or add your own twist.

  • Game Meat Swap: I’ve made this with elk and even beef when venison wasn’t available, and it still came out fantastic. Just adjust cook times slightly if needed.
  • Vegetable Variations: Feel free to add mushrooms, parsnips, or turnips for a seasonal flair I always enjoy in the fall.
  • Herbs Swap: If you don’t have Herbs de Provence, thyme and rosemary work perfectly as well.
  • Thickening Options: For a gluten-free stew, skip the initial flour coating and add arrowroot powder near the end. I’ve found this works beautifully without losing richness.

How to Make Slow Cooker Venison Stew Recipe

Step 1: Prep and Coat Your Venison

First things first—pat your venison chunks dry with paper towels. This step is crucial because moisture on the surface prevents a good sear. Then, toss them in a simple mix of flour, salt, and pepper. This coating helps seal in juices while adding a subtle crust once seared. Trust me, this little step changed the way my stews taste forever.

Step 2: Sear the Meat for Flavor

Heat your oil or fat in a large skillet over medium-high heat. When it’s shimmering hot, add venison pieces—don’t crowd the pan, so work in batches if needed. Sear each side until you get that lovely brown crust without cooking the meat through. This step builds a deep, rich flavor foundation for your stew. Once done, transfer the meat to your slow cooker and arrange the potatoes around it.

Step 3: Layer in the Vegetables and Seasonings

Next, add diced carrots, celery, onion, and minced garlic right on top of the meat and potatoes. Sprinkle in Herbs de Provence, the remaining salt and pepper, then pour in the drained diced tomatoes, beef or venison stock, red wine, and a generous few dashes of Worcestershire sauce. This layering is why your stew ends up so rich and full of body—it’s like building the perfect flavor symphony.

Step 4: Slow Cook and Optional Thickening

Set your slow cooker to low for 8 to 9 hours. I’ve tried faster methods, like 4-5 hours on high, but slow and low creates a melt-in-your-mouth texture and lets flavors blend beautifully. Around the 6-hour mark, if you want a thicker stew, stir up a slurry by mixing a few spoonfuls of broth with corn starch or your preferred starch, then stir it into the pot and leave the lid slightly ajar for the remainder. This simple trick gives your stew that perfect hearty thickness.

Step 5: Serve and Enjoy!

Once cooking is done, give everything a gentle stir and you’re ready to dig in. Serve with crusty bread or buttered noodles to soak up that luscious sauce—you’re going to want every last drop.

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Pro Tips for Making Slow Cooker Venison Stew Recipe

  • Patience Is Key: Giving the stew plenty of time on low makes the venison tender without drying it out.
  • Don’t Skip Searing: Browning the meat adds those deep caramelized flavors that take this stew from good to fantastic.
  • Wine Quality Matters: Since wine is a star ingredient, I always use a dry red I enjoy drinking—the flavors really shine through.
  • Avoid Overcrowding: When searing, too many pieces in the pan lower the temperature and cause steaming instead of browning—take your time.

How to Serve Slow Cooker Venison Stew Recipe

Slow Cooker Venison Stew Recipe - Serving

Garnishes

I love to finish my venison stew with a sprinkle of fresh parsley or thyme right before serving—it adds a fresh pop of color and a subtle herbal brightness that lifts the rich flavors. Sometimes a dollop of sour cream or crème fraîche is nice for a creamy contrast, especially on cold nights.

Side Dishes

Crusty artisan bread is my go-to for soaking up that savory broth, but creamy mashed potatoes or buttered egg noodles also pair wonderfully. For a veggie side, roasted Brussels sprouts or a simple green salad with a sharp vinaigrette give a nice balance.

Creative Ways to Present

I’ve served this stew in rustic bread bowls for a cozy dinner party—it’s such a treat and really impresses guests. Another time, I did a layered presentation in clear glass pots to show off the colorful veggies and rich broth for a festive vibe. Whatever you choose, keep it warm and cozy!

Make Ahead and Storage

Storing Leftovers

Leftover venison stew stores beautifully in airtight containers in the fridge for up to 4 days. I always cool it completely before sealing and refrigerating, which helps keep the flavors fresh and textures intact.

Freezing

This stew freezes very well and is perfect for meal prep. I portion it into freezer-safe containers and it stays delicious for up to 3 months. When you’re ready to enjoy it, thaw overnight in the fridge for best results.

Reheating

To reheat, I gently warm the stew in a pot over medium-low heat, stirring occasionally until heated through. This slow reheating prevents the meat from drying out, and if the stew seems a little thick, just add a splash of stock or water to loosen it up.

FAQs

  1. Can I substitute other meats for venison in this stew?

    Absolutely! While venison brings a unique flavor, this recipe works wonderfully with elk, beef chuck, moose, or even bear meat if you have access. Cooking times may need slight adjustment depending on the meat’s toughness, but the slow cooker does most of the tenderizing for you.

  2. Do I have to sear the venison before slow cooking?

    Searing isn’t mandatory, but it makes a huge difference in flavor and appearance. Browning the meat caramelizes its surface, adding richness that simply can’t be matched if you skip this step. It’s one extra step well worth your time.

  3. What if I don’t have Herbs de Provence?

    No worries! A combination of dried thyme, rosemary, and oregano works just as well. These herbs deliver the earthy and aromatic notes that complement the gamey venison beautifully.

  4. Can I make this stew gluten-free?

    Yes! Just skip coating the venison with flour and instead stir in some arrowroot powder or tapioca starch in the last couple of hours to thicken. This method works great and keeps the stew thick and luscious without gluten.

  5. How do I know when the stew is done?

    The stew is ready when the venison is tender enough to easily break apart with a fork, and the vegetables are soft but not mushy. The flavors will have melded together into a rich, flavorful broth—a sign that it’s been slow-cooked just right.

Final Thoughts

This Slow Cooker Venison Stew Recipe holds a special place in my heart because it’s one of those meals that brings comfort and warmth after a long day. The gentle aroma while it cooks, the rich flavors, and the tender meat wrapped up in a cozy bowl just feel like home. Whether you’re new to venison or a longtime fan, I truly hope you give this recipe a try—you’ll find it’s the kind of dish that turns weeknight dinners into something memorable. Happy cooking, and here’s to lots of cozy, hearty meals ahead!

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Slow Cooker Venison Stew Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 62 reviews
  • Author: Bertha
  • Prep Time: 15 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 15 minutes
  • Yield: 6–8 servings
  • Category: Stew
  • Method: Slow Cooking
  • Cuisine: American
Print Recipe

Description

This Slow Cooker Venison Stew is a thick and hearty dish perfect for cozy meals. It features tender venison meat seared to lock in flavor, slow-cooked with baby gold potatoes, carrots, celery, onions, garlic, and a blend of herbs and spices. Enriched with beef stock, red wine, and Worcestershire sauce, this stew delivers deep, robust flavors with minimal effort.

Ingredients

Meat and Coating

  • 2 lbs. venison stew meat (or elk, antelope, moose, beef, bear – really any red meat)
  • ¼ cup all purpose flour
  • 2 tsp. salt, divided
  • 1 tsp. pepper, divided
  • 1–2 Tbsp. high heat tolerant oil or fat (duck/deer/beef fat, avocado oil, clarified butter)

Vegetables and Herbs

  • 1 lb. baby, gold potatoes, quartered
  • 3–4 large carrots, diced
  • 3 celery stalks, diced
  • 1 onion, diced
  • 4–5 garlic cloves, minced
  • 2 tsp. Herbs de Provence

Liquids and Flavor Enhancers

  • 1 (15 oz.) can diced tomatoes, drained
  • 4 cups beef or venison stock
  • ½ cup red wine (dry red like a Cabernet or Bordeaux)
  • 5–10 dashes Worcestershire sauce
  • Optional: 3 Tbsp. corn starch, arrowroot powder or tapioca starch (for thickening)

Instructions

  1. Prepare the Meat: In a medium bowl, mix the flour, 1 teaspoon salt, and ½ teaspoon pepper. Pat the venison dry with a towel to remove any moisture and toss chunks in the flour mixture until evenly coated.
  2. Sear the Venison: Heat a large skillet over medium-high heat and add the oil or fat. Once hot, sear the venison pieces on all sides until browned, working in batches if needed to avoid overcrowding.
  3. Layer Ingredients in Slow Cooker: Transfer the seared venison to the bottom of the slow cooker. Add the quartered potatoes next, then layer in carrots, celery, onion, garlic, Herbs de Provence, the remaining 1 teaspoon salt, and remaining ½ teaspoon pepper.
  4. Add Liquids and Seasoning: Pour in the drained diced tomatoes, beef or venison stock, red wine, and dashes of Worcestershire sauce over the ingredients in the slow cooker.
  5. Slow Cook the Stew: Cover and set the slow cooker on low heat for 8 to 9 hours to allow flavors to meld and meat to become tender.
  6. Optional Thickening: After about 6 hours of cooking, remove a few spoonfuls of broth and mix with the starch of choice until dissolved to form a slurry. Stir this slurry back into the stew and slightly skew the lid to allow steam to escape. Continue cooking for remaining time.
  7. Serve: Once finished, serve the stew hot with crusty bread for a comforting meal.

Notes

  • You can cook the stew on high for 4–5 hours, but 8–9 hours on low is preferred for better flavor and more tender meat.
  • This recipe has not been tested with gluten-free flour, but it likely will work fine. Alternatively, omit the flour coating steps and use the starch for thickening as described.

Nutrition

  • Serving Size: 1 cup
  • Calories: 320
  • Sugar: 5g
  • Sodium: 800mg
  • Fat: 12g
  • Saturated Fat: 3.5g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 4g
  • Protein: 30g
  • Cholesterol: 85mg
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Welcome to my cozy corner! I’m here to share old-fashioned, belly-warming recipes just like Grandma used to make. Grab your apron, darlin’, and let’s get cookin’!

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