If you’re on the hunt for a comforting, rich dish that practically melts in your mouth after hours of slow cooking, then you’ll absolutely adore this Slow Cooker Venison Stew Recipe. I stumbled upon this gem after wanting to use venison in a way that truly let its hearty flavor shine through without turning tough. This stew is thick, hearty, packed with fresh veggies, and has this warm, rustic vibe that’ll make any chilly evening feel like a cozy hug. Trust me, once you try it, it will quickly become your go-to slow cooker recipe!
Why You’ll Love This Recipe
- Deep, hearty flavors: Slow cooking lets the venison soak up all those herbs, wine, and stock, making each bite incredibly savory.
- Perfectly tender meat: The low and slow method ensures your venison will be fall-apart tender, even if you’re cooking a leaner cut.
- One pot convenience: Toss everything in the slow cooker, and it practically makes itself—great for busy days.
- Flexible and customizable: You can swap veggies or adjust seasoning easily to match your taste or what’s in your pantry.
Ingredients You’ll Need
The beauty of this Slow Cooker Venison Stew Recipe really shines through the fresh ingredients I use. Each vegetable brings its own sweetness and texture, and the herbs plus red wine give it that special earthy depth you just can’t get from a regular stew.
- Venison stew meat: Use quality chunks, trimmed of excess fat, or you can try other red meats if that’s what you have.
- All-purpose flour: Helps create that lovely thick coating and stew base; you could try gluten-free if needed.
- Salt and pepper: Simple seasoning but essential to bring out the venison’s flavor.
- High heat tolerant oil or fat: I love using clarified butter or avocado oil for searing, but animal fats like beef or duck work beautifully.
- Baby gold potatoes: Their creamy texture holds up well in slow cooking without getting mushy.
- Carrots, celery, onion, and garlic: Classic mirepoix veggies that build a rich flavor base.
- Herbs de Provence: Adds a subtle herbal fragrance—I find it really makes the stew sing.
- Diced tomatoes: Drain them to keep the stew from getting too watery, but they add a touch of acidity that balances the richness.
- Beef or venison stock: Using a good quality stock makes a huge difference in depth of flavor.
- Dry red wine: Cabernet or Bordeaux-style wine works best, introducing a lovely, slightly fruity complexity.
- Worcestershire sauce: Just a few dashes enhance the umami and boost the savory notes.
- Optional starch: Corn starch or arrowroot powder for thickening—perfect if you like your stew thicker.
Variations
I love how flexible this recipe is — I often tweak it depending on what I have on hand or who I’m cooking for. Feel free to make it your own and don’t hesitate to experiment a little!
- Add mushrooms: I sometimes add cremini or shiitake mushrooms for an earthy twist that goes perfectly with venison.
- Use seasonal veggies: Swap potatoes for parsnips or add turnips in winter for a nice change.
- Spice it up: A pinch of smoked paprika or cayenne gives it a subtle kick — perfect if you want to warm up on a cold night.
- Make it gluten-free: Omit the flour and only use starch for thickening, plus be sure to grab gluten-free alternatives for Worcestershire sauce and stock if needed.
How to Make Slow Cooker Venison Stew Recipe
Step 1: Prep and Coat the Venison
Start by patting the venison chunks dry with a paper towel—this is key to getting a good sear. Then toss the meat with the flour, half the salt, and half the pepper until each piece is coated. This coating helps thicken the stew later and adds a nice crust when searing, so don’t skip this step!
Step 2: Sear for Flavor
Heat your skillet over medium-high heat and add your oil or fat. When it shimmers, add the venison in batches—crowding the pan will steam the meat instead of sear it, and that crust is where a lot of flavor comes from. Brown on all sides for that gorgeous caramelization, then transfer the meat to your slow cooker.
Step 3: Layer in the Veggies and Seasonings
Drop the potatoes into the slow cooker first—it creates a nice base. Follow with the diced carrots, celery, onion, minced garlic, and Herbs de Provence. Sprinkle in the remaining salt and pepper, then add your drained diced tomatoes, stock, red wine, and Worcestershire sauce. Everything should nestle together beautifully in the pot.
Step 4: Slow Cook Low and Slow
Set your slow cooker on low for 8 to 9 hours. This patient, gentle cooking method is what makes the venison melt in your mouth while allowing all the flavors to meld beautifully. You can cook it on high for 4–5 hours if you’re short on time, but I promise the slow method is worth it!
Step 5: (Optional) Thicken Your Stew
About 6 hours in, if you like a thicker stew, remove a few spoonfuls of the broth and stir in your starch of choice until smooth. Pour this slurry back in, stir well, and set the lid slightly ajar to finish cooking. This trick helps you avoid clumps and ensures a velvety texture.
Step 6: Serve and Enjoy
Once the timer goes off, your kitchen will smell amazing! Grab some crusty bread to soak up that gorgeous sauce, ladle yourself a bowl, and cozy up — you’ve earned it.
Pro Tips for Making Slow Cooker Venison Stew Recipe
- Sear Thoroughly: Browning your meat properly adds layers of flavor and a richer color to the stew.
- Don’t Rush the Slow Cooking: I learned that cooking on low for the full 8-9 hours yields the best tender results—your patience pays off!
- Vegetable Timing: I always add root veggies first since they take longer, but softer vegetables can be added toward the end if you want more texture.
- Thickening Trick: Making a slurry separately before adding it to the stew avoids lumps and lets you control consistency easily.
How to Serve Slow Cooker Venison Stew Recipe
Garnishes
I like to sprinkle fresh chopped parsley or thyme just before serving. It brightens up the stew visually and adds a fresh herbal note that balances the deep, rich flavors perfectly.
Side Dishes
This stew stands tall on its own, but if you’re looking to round out the meal, crusty bread or buttered egg noodles are fantastic. Sometimes I even serve it with creamy mashed potatoes or a simple green salad to keep things fresh and light.
Creative Ways to Present
For a special occasion, I like serving the stew in rustic bread bowls — it’s both charming and practical, soaking up all the delicious juices. You can also dress it up in individual ramekins topped with a dollop of sour cream or crème fraîche for a cozy touch.
Make Ahead and Storage
Storing Leftovers
Leftover venison stew keeps beautifully in an airtight container in the fridge for up to 3-4 days. I find it tastes even better after sitting overnight because the flavors meld even more.
Freezing
This stew freezes wonderfully. Just cool it completely, then portion into freezer-safe containers or bags. I usually freeze in individual portions for easy weeknight meals that warm up in a snap.
Reheating
Reheat leftover stew gently on the stovetop over medium-low heat, stirring occasionally. You can add a splash of broth or water if it seems too thick. Microwaving works too but watch it carefully to avoid overcooking the meat.
FAQs
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Can I use other types of meat in this Slow Cooker Venison Stew Recipe?
Absolutely! While venison is fantastic, you can swap in elk, moose, beef, or even bear meat depending on availability. Just adjust cooking times slightly if your meat is tenderer or tougher.
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Do I have to sear the meat before slow cooking?
Searing isn’t strictly necessary, but I highly recommend it. It adds depth through caramelization and helps lock in juices, resulting in a richer stew. Plus, the color and aroma you get from searing can’t be beaten!
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How can I thicken my stew if I don’t want to use flour?
No worries! You can skip the initial flour coating and then thicken the stew near the end with a slurry made from cornstarch, arrowroot, or tapioca starch. Just mix the starch with cold water before stirring it in to prevent lumps.
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Can I prepare this stew ahead of time?
Yes, you can prep all the ingredients the night before and store them in the fridge. Then just toss everything in the slow cooker in the morning. The flavors sometimes deepen when it sits overnight, so it’s a real time saver!
Final Thoughts
I absolutely love how this Slow Cooker Venison Stew Recipe combines robust flavors with effortless cooking. When I first tried it, the tenderness of the venison and the cozy feeling it gave my whole family made me realize this recipe is a keeper for life. Whether you’re a seasoned cook or just looking for something satisfying to warm up your soul, this stew hits all the right notes. Give it a try—you’ll be glad you did, and I bet it’ll become a treasured recipe in your household too!
Print
Slow Cooker Venison Stew Recipe
- 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
Description
This Slow Cooker Venison Stew is a thick, hearty, and comforting dish perfect for chilly days. Featuring tender venison chunks seared to perfection and slow-cooked with baby potatoes, carrots, celery, onions, garlic, and aromatic Herbs de Provence, all simmered in a savory broth of beef stock, red wine, tomatoes, and Worcestershire sauce. The long, slow cooking process melds the rich flavors beautifully, resulting in a nourishing stew packed with depth and warmth. Ideal served with crusty bread for a satisfying meal.
Ingredients
Meat and Coating
- 2 lbs venison stew meat (or elk, antelope, moose, beef, bear or other 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
- 1 lb baby gold potatoes, quartered
- 3–4 large carrots, diced
- 3 celery stalks, diced
- 1 onion, diced
- 4–5 garlic cloves, minced
Flavorings and Liquids
- 2 tsp Herbs de Provence
- 1 (15 oz) can diced tomatoes, drained
- 4 cups beef or venison stock
- ½ cup dry red wine (Cabernet or Bordeaux recommended)
- 5–10 dashes Worcestershire sauce
- Optional: 3 Tbsp corn starch, arrowroot powder, or tapioca starch (for thickening)
Instructions
- Prepare Venison: 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, then toss the chunks in the flour mixture until fully coated and the flour is absorbed.
- Sear Meat: Heat a large skillet over medium-high heat and add the high-heat tolerant oil or fat. Once hot, sear the venison pieces on all sides to develop a rich, brown crust. Work in batches if necessary to avoid overcrowding the pan.
- Layer Ingredients in Slow Cooker: Transfer the seared venison to the slow cooker base along with the quartered baby potatoes. Next, add in the diced carrots, celery, onion, and minced garlic. Sprinkle the Herbs de Provence, remaining 1 teaspoon salt, and remaining ½ teaspoon pepper over the vegetables.
- Add Liquids: Pour in the drained diced tomatoes, beef or venison stock, red wine, and Worcestershire sauce over all the ingredients in the slow cooker.
- Slow Cook: Cover and set the slow cooker to low heat for 8–9 hours, allowing the flavors to meld and the meat to become tender.
- Optional Thickening: After about 6 hours, remove a few spoonfuls of broth from the stew into a separate bowl. Stir in the optional starch (corn starch, arrowroot, or tapioca) until dissolved forming a slurry. Pour this back into the stew and stir gently. Then, cover loosely and continue cooking for the remaining time.
- Serve: Once finished, serve the venison stew hot with crusty bread for a cozy, comforting meal.
Notes
- You can cook the stew on high for 4–5 hours, but slow cooking on low for 8–9 hours yields more tender meat and better melded flavors.
- If using gluten-free flour, this recipe likely works well, though not tested. Alternatively, omit flour coating and use the optional starch for thickening towards the end.
- To enhance flavor depth, dry red wines like Cabernet Sauvignon or Bordeaux are recommended.
- Use high smoke point oils or animal fats recommended for searing to get a flavorful crust on the meat.
Nutrition
- Serving Size: 1 cup (about 250g)
- Calories: 350
- Sugar: 6g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg
