Description
This Slow Cooker Venison Stew is a thick, hearty, and flavorful dish perfect for cozy meals. Made with tender venison chunks seared to lock in flavor, and slow-cooked with potatoes, carrots, celery, onions, garlic, tomatoes, red wine, and a blend of herbs, this stew offers a rich and comforting taste of wild game in every bite. The long slow cooking melds flavors and tenderizes the meat to perfection, making it an ideal dish for chilly days or special family dinners.
Ingredients
Scale
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
- 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 (15oz.) can diced tomatoes, drained
- 4 cups beef or venison stock
- ½ cup dry red wine (such as Cabernet or Bordeaux)
- 5–10 dashes Worcestershire sauce
Optional Thickener
- 3 Tbsp. corn starch, arrowroot powder or tapioca starch
Instructions
- Prepare the Venison: In a medium bowl, combine the flour, 1 teaspoon salt, and ½ teaspoon pepper. Pat dry the venison chunks thoroughly with a towel to remove any moisture, then toss them in the seasoned flour mixture until well coated and the flour is absorbed.
- Sear the Venison: Heat a large skillet over medium-high heat and add the oil or fat. When hot, sear the venison pieces on all sides until browned. Work in batches if necessary to avoid overcrowding and ensure even browning.
- Assemble in Slow Cooker: Transfer the seared venison to the bottom of the slow cooker. Add the quartered potatoes as the first layer. Then layer diced carrots, celery, onion, and minced garlic on top. Sprinkle the Herbs de Provence, the remaining 1 teaspoon salt, and ½ teaspoon pepper evenly over the vegetables.
- Add Liquids and Seasonings: Pour in the drained diced tomatoes, beef or venison stock, red wine, and Worcestershire sauce. Stir gently to combine the ingredients.
- Cook the Stew: Cover the slow cooker and set it to low. Let the stew cook for 8 to 9 hours, allowing the flavors to meld and the meat to become tender.
- Optional Thickening: After about 6 hours of cooking, optionally remove a few spoonfuls of the broth into a bowl. Stir in the corn starch, arrowroot powder, or tapioca starch until fully dissolved, creating a slurry. Pour the slurry back into the stew, stir well, and slightly skew the lid to allow steam to escape for the remaining cooking time.
- Serve: Once done, serve the venison stew hot with crusty bread to soak up the delicious sauce and enjoy a comforting, hearty meal.
Notes
- You can cook this stew on high for 4-5 hours if short on time, but 8-9 hours on low produces more tender meat and better melding of flavors.
- This recipe has not been tested with gluten-free flour, but it should work fine. Alternatively, skip the initial flour coating and use the optional starch to thicken at the end.
- Feel free to substitute other red game or beef for venison depending on availability.
Nutrition
- Serving Size: 1 cup (approximately)
- Calories: 350
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 12 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 90 mg
