If you’re looking for a comforting, melt-in-your-mouth stew that feels like a warm hug in a bowl, you’re going to absolutely love this Slow Cooker Venison Stew Recipe. I absolutely love how this turns out—rich, hearty, and packed with deep flavors that only slow cooking can bring out. When I first tried this recipe, I was amazed at how tender the venison became, and the way the veggies soften while soaking up that perfect blend of herbs and wine is just next level. Stick around—I’m sharing all my tips and tricks so you can make this fan-freaking-tastic stew right in your own kitchen.
Why You’ll Love This Recipe
- Tender, Flavorful Venison: Slow cooking breaks down the meat perfectly, making it melt-in-your-mouth delicious every time.
- Simple, Wholesome Ingredients: No fancy or hard-to-find items—just basics you probably have or can easily get.
- Hands-Off Cooking: Pop everything in the slow cooker and let it do its magic while you go about your day.
- Perfectly Balanced Flavors: Herbs de Provence, red wine, and Worcestershire sauce create a stew that’s comforting but never dull.
Ingredients You’ll Need
The beauty of this Slow Cooker Venison Stew Recipe lies in its straightforward ingredients that play so well together—the earthy venison, hearty potatoes, and fragrant herbs all blend with a touch of wine and stock to create a rich, satisfying meal. When shopping, look for fresh, firm venison stew meat and ripe vegetables for the best flavor.
- Venison stew meat: Be sure to pat it dry before coating so it browns nicely.
- All purpose flour: Helps seal in moisture and give the stew a lovely body.
- Salt and pepper: Essential for seasoning layers of flavor.
- High heat tolerant oil or fat: I like to use avocado oil or rendered deer fat if I have it on hand for that extra richness.
- Baby gold potatoes: Quartered to cook evenly and absorb stew juices.
- Carrots, celery, onion, garlic: The classic combo that builds a flavorful foundation.
- Herbs de Provence: Adds a delicate herbal note that brightens the stew.
- Diced tomatoes (canned): Drained to avoid excess liquid but adds subtle acidity and depth.
- Beef or venison stock: Use a good quality stock to boost the meatiness.
- Dry red wine: I usually go with Cabernet or Bordeaux for richness and complexity.
- Worcestershire sauce: Adds umami and a little tang to round out flavors.
- Optional starch (cornstarch, arrowroot, tapioca): For thickening if you want a heartier stew.
Variations
One of the things I like most about this Slow Cooker Venison Stew Recipe is how easy it is to tweak based on what you have or your preferences. I encourage you to make it your own—there’s room to experiment while still getting that hearty, comforting vibe.
- Swap the meat: I’ve used elk and beef with great results; each adds a slightly different character to the stew.
- Vegetable variations: Sometimes I throw in parsnips or mushrooms when I want an extra earthy note.
- Herb swaps: If you don’t have Herbs de Provence, rosemary and thyme work beautifully too.
- Make it gluten-free: Skip the flour coating and just thicken at the end with a gluten-free starch like arrowroot.
How to Make Slow Cooker Venison Stew Recipe
Step 1: Prep and Flour the Venison
This is a game-changer for your stew’s texture and flavor. First, pat your venison chunks dry to remove any moisture—that helps the flour stick and gives you that beautiful seared crust later. Mix together the flour, half the salt, and half the pepper, then toss the venison until each piece is well coated. I discovered this trick when I skipped coating one time, and the stew just lacked that depth I was hoping for.
Step 2: Sear the Meat for Maximum Flavor
Heat your oil or fat over medium-high heat in a large skillet until shimmering. Sear the venison on all sides, working in batches so they brown instead of steam. This step locks in flavor and adds a rich, caramelized note to your stew you don’t want to miss. Once done, transfer the meat to the slow cooker—this is when it starts smelling irresistible.
Step 3: Layer in the Vegetables and Liquids
Start with potatoes on the bottom—they soak up the juices beautifully. Add carrots, celery, onion, garlic, herbs, the rest of the salt and pepper, tomatoes, stock, wine, and Worcestershire sauce. I like to give everything a gentle stir, but don’t mix aggressively—you want to keep some layers intact so it all cooks evenly.
Step 4: Slow Cook for Tender Perfection
Set your slow cooker on low for 8 to 9 hours and let patience work its magic. You can absolutely cook it on high for about 4-5 hours if you’re pressed for time, but the long, slow simmer is what really brings out those deep flavors and makes the venison fall-apart tender. Halfway through, I love peeking in to enjoy the delicious aroma wafting from the kitchen.
Step 5: Optional Thickening for a Heartier Stew
If you like your stew a bit thicker (and I often do), around the 6-hour mark, scoop out some of the cooking liquid and whisk in your choice of starch until smooth—a trick I stumbled upon after my first attempt was a little too runny. Then, pour that slurry back into the stew and continue cooking with the lid slightly skewed to let steam escape, thickening the broth perfectly.
Pro Tips for Making Slow Cooker Venison Stew Recipe
- Pat Dry Before Coating: Dry meat browns better, so always towel-dry your venison before flouring to get that lovely sear.
- Don’t Overcrowd the Pan: Sear venison in batches to prevent steaming, which can kill flavor and texture.
- Low and Slow is the Way: Cooking on low for 8-9 hours really tenderizes the meat and lets flavors meld beautifully.
- Adjust Thickness Last: Add starch toward the end rather than upfront to control stew consistency.
How to Serve Slow Cooker Venison Stew Recipe
Garnishes
I like topping my stew with a sprinkle of fresh chopped parsley or thyme—it brightens the rich flavors and adds a pop of color. Sometimes I add a dollop of sour cream or crème fraîche for creaminess, which is just fantastic on a chilly evening.
Side Dishes
My go-to side is crusty artisan bread—perfect for soaking up every bit of that luscious sauce. Mashed potatoes or buttered noodles are also great if you want extra carbs to soak up the stew’s goodness.
Creative Ways to Present
For a cozy dinner party, I serve the stew in rustic bowls with a slice of garlic bread on the side and a small garnish of microgreens for a touch of elegance. A cast-iron skillet presentation at the table also makes it feel more special and homey.
Make Ahead and Storage
Storing Leftovers
I usually transfer leftover stew into airtight containers and refrigerate. It stays fresh for about 3-4 days, and honestly, some say it tastes even better the next day once the flavors settle. Just be sure to cool it before sealing and refrigerating.
Freezing
Freezing works wonderfully with this stew. Portion it into freezer-safe containers or heavy-duty bags, leaving some headspace for expansion. It freezes well for up to 3 months, so it’s great for meal prepping or quick dinners when you’re short on time.
Reheating
Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally to ensure even heating. Adding a splash of stock or water helps maintain the stew’s nice silky consistency—no one likes dry stew!
FAQs
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Can I use a different type of meat for this Slow Cooker Venison Stew Recipe?
Absolutely! While venison is fantastic for its gamey richness, you can substitute with elk, antelope, moose, beef, or even bear. Each will have its unique flavor profile, but the slow cooking process will tenderize them beautifully.
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Is it necessary to sear the venison before slow cooking?
Searing the meat isn’t mandatory, but I highly recommend it. It creates a deeper, caramelized flavor and a better texture in your stew. While it adds an extra step, it really takes the dish from good to amazing.
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Can I make this stew gluten-free?
Yes! Just skip the flour coat on the venison and use a gluten-free starch like arrowroot or tapioca to thicken the stew towards the end. This keeps the stew just as hearty and delicious.
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How long can I cook Slow Cooker Venison Stew Recipe on high?
You can cook it on high for about 4 to 5 hours if you’re in a rush, but I found that 8 to 9 hours on low produces much better flavor and tenderness. Slow and steady wins the flavor race here!
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Can I add other vegetables to this stew?
Definitely! Root veggies like parsnips, turnips, or even mushrooms are fantastic additions. Just be mindful of cook times—denser veggies might need to go in earlier or be sliced smaller to cook evenly.
Final Thoughts
This Slow Cooker Venison Stew Recipe has become one of my absolute favorites for cool evenings when I want something hearty and comforting without a lot of fuss. It’s the kind of meal that brings people together around the table, warming both the belly and the heart. If you haven’t cooked with venison before, give this a try—you might just find yourself hooked on the deep, rich flavors and the cozy experience it offers. Trust me, you’re going to want to make this again and again.
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
A thick and hearty slow cooker venison stew featuring tender red meat chunks, baby potatoes, carrots, celery, and aromatic herbs simmered with red wine and Worcestershire sauce for a rich, comforting meal perfect for chilly days.
Ingredients
Meat and Coating
- 2 lbs. venison stew meat (or substitute elk, antelope, moose, beef, bear – 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, or 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 Flavorings
- 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 Thickening
- 3 Tbsp. corn starch, arrowroot powder, or tapioca starch
Instructions
- Prepare the meat: Mix the flour, 1 teaspoon salt, and ½ teaspoon pepper in a medium bowl. Pat the venison dry with a towel to remove moisture, then toss the meat chunks in the flour mixture until fully coated and the flour is absorbed.
- Sear the meat: Heat a large skillet over medium-high heat and add the oil or fat. Once hot, sear the venison on all sides until browned. Work in batches if needed to avoid overcrowding. Transfer the seared meat to the slow cooker.
- Layer the vegetables and seasonings: Add the quartered potatoes to the slow cooker, then layer diced carrots, celery, onion, minced garlic, Herbs de Provence, the remaining 1 teaspoon salt, and ½ teaspoon pepper over the meat and potatoes.
- Add liquids and flavorings: Pour in the drained diced tomatoes, beef or venison stock, red wine, and Worcestershire sauce. Stir gently to combine.
- Slow cook: Cover and set the slow cooker on low for 8-9 hours, allowing flavors to meld and the meat to become tender.
- Optional thickening: About 6 hours in, remove a few spoonfuls of broth into a separate bowl. Stir in your choice of starch (corn starch, arrowroot, or tapioca) until dissolved, creating a slurry. Pour this back into the stew, stir well, then leave the slow cooker lid slightly ajar to thicken the stew for the remaining cook time.
- Serve: Ladle the thick, hearty venison stew into bowls and enjoy with crusty bread for a cozy meal.
Notes
- You can cook this on high for 4-5 hours, but cooking low for 8-9 hours yields more tender meat and better flavor melding.
- This recipe has not been tested with gluten-free flour, but it should work. Alternatively, skip the flour coating and use the optional starch thickening step at the end.
- Use any red meat if venison is unavailable, such as elk, antelope, moose, beef, or bear.
- For a thicker stew, adding the starch slurry about halfway through cooking is recommended.
Nutrition
- Serving Size: 1 cup (approximate)
- Calories: 320
- Sugar: 6g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 95mg
