Slow Cooker Venison Stew: A Hearty and Delicious Recipe

Venison stew is a classic comfort food, perfect for a chilly evening. This slow cooker version is incredibly easy to make, allowing you to enjoy a rich, flavorful meal with minimal effort. The slow cooking process tenderizes the venison beautifully, resulting in a melt-in-your-mouth texture. This recipe uses simple, wholesome ingredients, making it a nutritious and satisfying choice for the whole family. Get ready to experience the ultimate in cozy, home-cooked goodness!

## Why Slow Cooker Venison Stew?

There are numerous reasons why slow cooker venison stew should become a staple in your recipe repertoire:

* **Effortless Cooking:** The slow cooker does most of the work! Simply prepare the ingredients, toss them in the cooker, and let it work its magic.
* **Tender Venison:** Slow cooking transforms tough cuts of venison into incredibly tender and flavorful pieces.
* **Deep, Rich Flavor:** The long cooking time allows the flavors to meld and deepen, creating a complex and satisfying stew.
* **Convenience:** Prepare the stew in the morning and come home to a delicious, ready-to-eat meal.
* **Perfect for Meal Prep:** Make a large batch and enjoy leftovers throughout the week. Venison stew freezes well, too.
* **Nutritious and Wholesome:** Packed with protein, vegetables, and essential nutrients.

## Ingredients You’ll Need

Before you begin, gather the following ingredients:

* **Venison:** 2 pounds, cut into 1-inch cubes. Use a tougher cut like shoulder or shank for best results in the slow cooker. If you’re using a leaner cut, consider browning it for a richer flavor before adding it to the slow cooker.
* **Olive Oil:** 2 tablespoons, for searing (optional but recommended for richer flavor).
* **Onion:** 1 large, chopped. Yellow or white onions work well.
* **Garlic:** 4 cloves, minced. Adds depth of flavor.
* **Carrots:** 2 cups, peeled and chopped. Provides sweetness and texture.
* **Celery:** 2 cups, chopped. Adds aromatic complexity.
* **Potatoes:** 2 pounds, peeled and cubed. Russet, Yukon Gold, or red potatoes are all good choices.
* **Beef Broth:** 4 cups. You can also use venison broth if you have it available.
* **Tomato Paste:** 2 tablespoons. Adds richness and depth of flavor.
* **Worcestershire Sauce:** 2 tablespoons. Enhances the savory notes.
* **Dried Thyme:** 1 teaspoon. Adds a classic herbal flavor.
* **Dried Rosemary:** 1/2 teaspoon. Complements the venison beautifully.
* **Bay Leaf:** 1. Adds subtle aromatic complexity. Remember to remove it before serving.
* **Salt and Black Pepper:** To taste.
* **Optional:** 1 cup red wine (Burgundy or Cabernet Sauvignon), 1/2 cup pearl barley, fresh parsley for garnish.
* **Thickening Agent (Optional):** 2 tablespoons cornstarch or arrowroot powder mixed with 2 tablespoons cold water to form a slurry, for a thicker stew.

## Step-by-Step Instructions

Follow these simple steps to create a delicious slow cooker venison stew:

**Step 1: Prepare the Venison (Optional but Recommended)**

* Pat the venison cubes dry with paper towels. This helps them brown properly.
* Season the venison generously with salt and black pepper.
* Heat the olive oil in a large skillet over medium-high heat.
* Brown the venison in batches, being careful not to overcrowd the pan. Overcrowding will steam the meat instead of browning it. Brown on all sides for about 2-3 minutes per batch. This step is optional but adds a deeper, richer flavor to the stew. Remove the browned venison and set aside.

**Step 2: Sauté the Aromatics (Optional)**

* If you browned the venison in the skillet, use the same skillet (with the rendered fat) to sauté the onion, carrots, and celery. Cook until the onion is softened and translucent, about 5-7 minutes.
* Add the minced garlic and cook for another minute, until fragrant. This step is also optional, but it intensifies the flavor of the vegetables.

**Step 3: Layer the Ingredients in the Slow Cooker**

* If not using the skillet, add the olive oil directly into the slow cooker. Then, place the sautéed vegetables (if you sautéed them) in the bottom of the slow cooker. If you skipped the sautéing step, simply add the chopped onion, carrots, and celery to the slow cooker.
* Add the cubed potatoes on top of the vegetables.
* Place the browned venison (or the raw venison if you skipped browning) on top of the potatoes.

**Step 4: Add the Liquids and Seasonings**

* Pour the beef broth (or venison broth) over the venison and vegetables.
* Stir in the tomato paste and Worcestershire sauce.
* Add the dried thyme, dried rosemary, and bay leaf.
* If using red wine, pour it in now. The red wine adds another layer of depth and complexity to the stew.
* Season with additional salt and black pepper to taste.

**Step 5: Slow Cook the Stew**

* Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. The venison should be very tender and easily shredded with a fork.

**Step 6: Thicken the Stew (Optional)**

* If you prefer a thicker stew, remove about 1 cup of the cooking liquid from the slow cooker and whisk it with the cornstarch or arrowroot powder slurry until smooth.
* Pour the slurry back into the slow cooker and stir well.
* Cook on high for another 15-30 minutes, or until the stew has thickened to your desired consistency.

**Step 7: Serve and Enjoy!**

* Remove the bay leaf from the stew before serving.
* Taste and adjust seasonings as needed.
* Garnish with fresh parsley, if desired.
* Serve hot with crusty bread, mashed potatoes, or rice.

## Tips and Variations

* **Type of Venison:** While tougher cuts like shoulder or shank are ideal for slow cooking, you can also use leaner cuts like loin or tenderloin. If using leaner cuts, reduce the cooking time and consider browning them before adding them to the slow cooker to prevent them from drying out.
* **Vegetables:** Feel free to add other vegetables to the stew, such as mushrooms, turnips, parsnips, or green beans.
* **Herbs and Spices:** Experiment with different herbs and spices to customize the flavor of the stew. Consider adding juniper berries, paprika, smoked paprika, or chili powder.
* **Liquid:** You can substitute beef broth with vegetable broth or even water, but beef broth provides the richest flavor.
* **Red Wine:** If you don’t have red wine on hand, you can omit it or substitute it with a splash of balsamic vinegar.
* **Thickening:** For a gluten-free thickening option, use arrowroot powder instead of cornstarch.
* **Adding Beans:** For an even heartier meal, stir in a can of drained and rinsed kidney beans, cannellini beans, or great northern beans during the last hour of cooking.
* **Spicy Kick:** Add a pinch of red pepper flakes or a chopped jalapeño pepper to the stew for a little heat.
* **Smoked Venison:** For a smoky flavor, use smoked venison instead of regular venison.
* **Serving Suggestions:** Serve the stew over mashed potatoes, polenta, noodles, or rice. It’s also delicious served with crusty bread for dipping.

## Slow Cooker Venison Stew Recipe Card

**Yields:** 6-8 servings
**Prep time:** 20 minutes
**Cook time:** 6-8 hours on low, or 3-4 hours on high

**Ingredients:**

* 2 pounds venison, cut into 1-inch cubes
* 2 tablespoons olive oil
* 1 large onion, chopped
* 4 cloves garlic, minced
* 2 cups carrots, peeled and chopped
* 2 cups celery, chopped
* 2 pounds potatoes, peeled and cubed
* 4 cups beef broth
* 2 tablespoons tomato paste
* 2 tablespoons Worcestershire sauce
* 1 teaspoon dried thyme
* 1/2 teaspoon dried rosemary
* 1 bay leaf
* Salt and black pepper to taste
* Optional: 1 cup red wine, 1/2 cup pearl barley, fresh parsley for garnish
* Optional thickening agent: 2 tablespoons cornstarch or arrowroot powder mixed with 2 tablespoons cold water

**Instructions:**

1. Pat the venison cubes dry and season with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Brown venison in batches. Remove and set aside.
3. In the same skillet, sauté onion, carrots, and celery until softened. Add garlic and cook until fragrant. (If skipping the browning step, place the olive oil directly into the slow cooker).
4. Place the sautéed vegetables (or raw vegetables) in the bottom of the slow cooker. Add the cubed potatoes and then the browned venison (or raw venison).
5. Pour the beef broth over the venison and vegetables. Stir in tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaf. Add red wine if using.
6. Season with salt and pepper to taste.
7. Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the venison is very tender.
8. If desired, thicken the stew by removing 1 cup of cooking liquid and whisking it with the cornstarch or arrowroot powder slurry. Pour the slurry back into the slow cooker and cook on high for 15-30 minutes, or until thickened.
9. Remove the bay leaf before serving. Taste and adjust seasonings as needed.
10. Garnish with fresh parsley, if desired. Serve hot with crusty bread, mashed potatoes, or rice.

## Nutritional Information (Estimated)

*Nutritional information will vary depending on the specific ingredients used.*

* Calories: Approximately 350-450 per serving
* Protein: 30-40 grams
* Fat: 15-25 grams
* Carbohydrates: 25-35 grams

## Storing and Reheating Leftovers

**Storing:**

* Allow the stew to cool completely before storing it in an airtight container in the refrigerator.
* The stew can be stored in the refrigerator for up to 3-4 days.
* For longer storage, freeze the stew in an airtight container or freezer bag for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

**Reheating:**

* **Stovetop:** Reheat the stew in a saucepan over medium heat, stirring occasionally, until heated through.
* **Microwave:** Reheat the stew in the microwave in a microwave-safe dish, stirring occasionally, until heated through.
* **Slow Cooker:** You can also reheat the stew in the slow cooker on low heat for 1-2 hours.

## Frequently Asked Questions (FAQ)

**Q: Can I use frozen venison?**

A: Yes, you can use frozen venison. Be sure to thaw it completely in the refrigerator before cooking.

**Q: Can I make this stew on the stovetop?**

A: Yes, you can make this stew on the stovetop. Brown the venison and sauté the vegetables as directed. Then, add the remaining ingredients and simmer on low heat for 2-3 hours, or until the venison is tender.

**Q: Can I add wine to the stew?**

A: Yes, red wine adds a lovely depth of flavor to the stew. Add 1 cup of red wine (Burgundy or Cabernet Sauvignon) along with the beef broth.

**Q: How can I make the stew thicker?**

A: You can thicken the stew by adding a cornstarch or arrowroot powder slurry during the last 30 minutes of cooking.

**Q: Can I freeze this stew?**

A: Yes, this stew freezes very well. Allow it to cool completely before storing it in an airtight container or freezer bag in the freezer.

**Q: What kind of potatoes should I use?**

A: Russet, Yukon Gold, or red potatoes are all good choices for this stew. Use what you have on hand and prefer.

**Q: I don’t have Worcestershire sauce. What can I use instead?**

A: If you don’t have Worcestershire sauce, you can substitute it with soy sauce, fish sauce, or balsamic vinegar. Use about 1 tablespoon as a substitute.

**Q: The stew is too salty. What can I do?**

A: If the stew is too salty, add a pinch of sugar or a squeeze of lemon juice to balance the flavors. You can also add a peeled potato and cook it for another 30 minutes, which will help absorb some of the salt.

**Q: My venison is tough. What did I do wrong?**

A: Tough venison usually indicates that it wasn’t cooked long enough. Ensure that you are using a tougher cut of venison (like shoulder or shank) and that you are cooking it on low heat for a sufficient amount of time (6-8 hours on low in the slow cooker). If using a leaner cut, be careful not to overcook it.

**Q: Can I add mushrooms to this stew?**

A: Yes, adding mushrooms to the stew is a great way to enhance its flavor and texture. Sauté the mushrooms along with the onions, carrots, and celery for added richness.

Enjoy this hearty and flavorful slow cooker venison stew! It’s the perfect way to warm up on a cold day and enjoy the bounty of nature.