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Slow Cooker Venison Stew Recipe

Avatar photoByEvelyn
Jump to Recipe· 4.6 from 71 reviews

If you’re on the hunt for a cozy, crowd-pleasing dish that practically cooks itself while filling your kitchen with mouthwatering aromas, I’ve got just the thing for you: my Slow Cooker Venison Stew Recipe. I absolutely love this because it takes tender venison chunks and turns them into a thick, hearty stew packed with earthy vegetables and deep, savory flavors. Whether you’re craving something warming on a chilly night or wanting to impress friends with some wild game, this stew has you covered—plus, it’s as easy as tossing everything in the slow cooker and walking away!

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Why You’ll Love This Recipe

  • Unbeatable tenderness: Slow cooking breaks down venison’s lean texture into melt-in-your-mouth deliciousness.
  • Deep, rich flavors: The combo of red wine, Worcestershire sauce, and herbs creates a stew that’s packed with complexity.
  • Hands-off comfort: You prep, then let your slow cooker do all the loving work while you relax.
  • Versatile for any wild game: Venison, elk, moose, or even beef work beautifully in this recipe.
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 stew recipe, hearty game meat stew, easy venison slow cooker, wild game stew recipe this …

Ingredients You’ll Need

The beauty of this Slow Cooker Venison Stew Recipe is in its simple yet hearty ingredient list that balances the gamey richness with fresh vegetables and herbs. When shopping, I always recommend looking for quality venison that’s well-trimmed and fresh—or pick a similar red meat if you prefer.

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 stew recipe, hearty game meat stew, easy venison slow cooker, wild game stew recipe
  • Venison stew meat: Pat dry before flour-coating for the best sear and tenderness.
  • All purpose flour: Helps create a beautiful crust and thickens the stew just right.
  • Salt & pepper: Essential for seasoning venison and layering flavors.
  • High heat oil or fat: Use something with a high smoke point like avocado oil or animal fat to get a good sear.
  • Baby gold potatoes: Quarter them so they cook evenly but don’t disintegrate.
  • Carrots, celery, onion, garlic: Classic stew veggies that add sweetness, aroma, and depth.
  • Herbs de Provence: Adds an aromatic, rustic flavor that pairs beautifully with venison.
  • Diced tomatoes (canned): Provides acidity and richness to balance the meat.
  • Beef or venison stock: The stew base that keeps things juicy and flavorful.
  • Dry red wine: Like Cabernet or Bordeaux—makes the stew truly special.
  • Worcestershire sauce: Just a few dashes boost umami and complexity.
  • Corn starch or arrowroot (optional): For thickening the stew towards the end if you want it super hearty.
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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 to tweak this Slow Cooker Venison Stew Recipe depending on what I have on hand or the season. Feel free to personalize it because that’s what really makes the recipe your own.

  • Game Variety: Tried it with elk and even bear meat—it all holds up well and offers a slightly different flavor profile.
  • Vegetable Substitutions: Swap in parsnips, turnips, or mushrooms for a twist on the classic root vegetable mix.
  • Spice Level: Adding a pinch of smoked paprika or chili flakes gives the stew a nice warming kick without overpowering the venison.
  • Thickening Options: I sometimes omit the flour coating and just thicken at the end with tapioca starch for a gluten-free adaptation—works beautifully!

How to Make Slow Cooker Venison Stew Recipe

Step 1: Prep and Flour-Coat the Venison

First things first, pat your venison chunks dry with a kitchen towel—this little step is key to getting a perfect sear without steaming the meat. Then toss them in a mix of flour, salt, and pepper until well-coated. This not only helps form a lovely crust but also starts the thickening process for your stew.

Step 2: Sear the Meat

Heat your oil or fat in a heavy skillet over medium-high heat. Once hot, add the venison chunks in batches so they get nicely browned on all sides—don’t crowd the pan, or you’ll lose that crust. This step adds incredible flavor and seals in juices, which you’ll definitely appreciate when you taste the stew later.

Step 3: Layer in the Slow Cooker

Transfer the seared venison to the slow cooker and add your quartered potatoes on the bottom—it helps to keep the meat elevated slightly. Then add the diced carrots, celery, onion, garlic, Herbs de Provence, and remaining salt and pepper. Pour in the drained diced tomatoes, beef or venison stock, red wine, and Worcestershire sauce. Give it a gentle stir just to combine everything.

Step 4: Slow Cook Low and Slow

Set your slow cooker on low for 8-9 hours. This allows the venison to slowly soften while the flavors deeply meld together. If you’re short on time, you can cook it on high for 4-5 hours, but trust me, the long, slow braise makes all the difference in tenderness and taste.

Step 5: Optional Thickening

After about 6 hours, if you want a thicker stew, take a few spoonfuls of liquid from the pot and mix in your chosen starch (cornstarch, arrowroot, or tapioca). Stir this slurry back into the stew, then place the lid partially on so the stew can thicken nicely without losing moisture.

Step 6: Serve and Enjoy!

Serve this hearty stew with a side of crusty bread—perfect for soaking up all that luscious sauce. I love how cozy it feels, especially on rainy days or when you need some serious comfort food. Your family truly goes crazy for this one!

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Pro Tips for Making Slow Cooker Venison Stew Recipe

  • Don’t Skip the Sear: Searing the venison really locks in flavor and texture—you’ll celebrate this step every time you take a bite.
  • Low and Slow is Key: Cooking on low for 8-9 hours yields tender meat and the best flavor meld.
  • Adjust Thickness Late: Add your thickener towards the end so you control exactly how hearty your stew turns out.
  • Pat Dry Every Time: Moisture on meat can steam instead of sear, so always dry venison thoroughly before flouring and searing.

How to Serve Slow Cooker Venison Stew Recipe

Slow Cooker Venison Stew Recipe - Serving

Garnishes

I like to sprinkle freshly chopped parsley or thyme over the stew before serving—it brightens up all those deep flavors and adds a nice pop of color. Sometimes, a dollop of sour cream or crème fraîche on top brings a creamy contrast that’s just heavenly.

Side Dishes

Crusty bread is a no-brainer; it’s perfect for sopping up the rich gravy. You can also serve this with buttery mashed potatoes or even a simple green salad with a tangy vinaigrette to cut through the richness.

Creative Ways to Present

For special occasions, I like to serve this stew in rustic bread bowls—you just hollow out a sourdough loaf, ladle in the stew, and let guests dig in with gusto. It’s such a fun, cozy presentation that always gets compliments.

Make Ahead and Storage

Storing Leftovers

Leftovers keep incredibly well in an airtight container in the fridge for 3-4 days. I always make sure to cool the stew completely before sealing it, which helps preserve the fresh flavors and texture.

Freezing

This stew freezes beautifully. I portion it out into freezer-safe containers or heavy-duty zip bags and freeze for up to 3 months. Just be sure to leave some room for expansion. Thaw overnight in the fridge before reheating.

Reheating

I reheat leftovers gently on the stovetop over low heat, stirring occasionally to prevent sticking and help everything warm evenly. If it’s too thick after reheating, just add a splash of stock or water to loosen it up.

FAQs

  1. Can I use other types of meat in this Slow Cooker Venison Stew Recipe?

    Absolutely! While venison is fantastic here, you can swap in elk, antelope, moose, or even beef. Just make sure the cuts are suited for slow cooking, like stew meat or chuck, to ensure tenderness and flavor.

  2. Is it okay to skip searing the meat?

    Technically yes, but I highly recommend searing. It adds a caramelized depth of flavor and better texture that slow cooking alone won’t achieve. Your stew will taste richer and more complex when you don’t skip this step.

  3. Can I make this stew gluten-free?

    To make it gluten-free, you can skip the flour coating step and instead use a gluten-free starch like arrowroot or tapioca to thicken near the end. Just mix the starch with some broth and stir it in during the last hour or so of cooking.

  4. How do I adjust cooking times for my slow cooker?

    Different slow cookers can vary slightly, but generally, 8-9 hours on low or 4-5 hours on high works well. If you find your venison isn’t tender enough, just extend the low setting by 30-minute increments until it’s just right.

  5. Can I prepare the stew ahead and refrigerate before cooking?

    Yes! You can assemble all the ingredients in the slow cooker the night before and refrigerate. Just remove the cold cooker from the fridge about 30 minutes before turning it on to help it come up to temperature evenly.

Final Thoughts

This Slow Cooker Venison Stew Recipe is close to my heart—not just because of how deeply comforting and flavorful it is, but because it’s a dish that brings people together around the table. I remember the first time I made it for my family; their eyes lit up at every bite, savoring the tender meat and rich broth. If you’re looking for a no-fuss, delicious way to enjoy venison or any red meat, give this recipe a shot. You’ll find it’s a keeper, just like it is in my kitchen!

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Slow Cooker Venison Stew Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 71 reviews
  • Author: Villerius
  • 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. Made with tender venison chunks seared to lock in flavor, then slow-cooked with baby potatoes, carrots, celery, onions, garlic, and a rich blend of herbs, tomatoes, beef stock, red wine, and Worcestershire sauce. The long, slow cooking melds the flavors beautifully, resulting in a comforting stew that is perfect for chilly days.

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

Cooking Fat

  • 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

  1. Prepare the venison: Mix together the flour, 1 teaspoon salt, and ½ teaspoon pepper in a medium bowl. Pat the venison dry thoroughly with a towel to remove any moisture. Toss venison chunks in the flour mixture until evenly coated and the flour is absorbed.
  2. Sear the venison: Heat a large skillet over medium-high heat and add the chosen fat or oil. When hot, sear the venison chunks on all sides until browned. Work in batches if needed to avoid overcrowding, then transfer the seared meat to the bottom of the slow cooker along with the quartered potatoes.
  3. Add the vegetables and seasonings: Layer the diced carrots, celery, onion, minced garlic, Herbs de Provence, the remaining 1 teaspoon salt, and remaining ½ teaspoon pepper on top of the meat and potatoes.
  4. Add liquids and tomatoes: Pour in the drained diced tomatoes, beef or venison stock, red wine, and add 5–10 dashes of Worcestershire sauce over the layered ingredients.
  5. Slow cook the stew: Cover and cook on low for 8–9 hours. This slow cooking method allows the flavors to meld and the meat to become tender and succulent.
  6. Optional thickening step: About 6 hours into cooking, remove a few spoonfuls of the broth into a separate bowl. Stir in the starch to create a smooth slurry, then pour it back into the stew. Stir well and slightly prop the lid to allow steam to escape as the stew continues to cook.
  7. Serve and enjoy: Once done, serve the thick, hearty stew with crusty bread for a warming meal perfect for colder days.

Notes

  • You can cook the stew on high for 4–5 hours if short on time, but the flavors develop best with the 8–9 hour low slow cook.
  • While this recipe uses all purpose flour for coating, gluten-free flour can likely be substituted though it has not been formally tested.
  • If preferred, you may omit the flour coating steps and add the starch thickener during cooking for a gluten-free option.

Nutrition

  • Serving Size: 1 cup (approximate)
  • Calories: 320 kcal
  • Sugar: 5 g
  • Sodium: 750 mg
  • Fat: 15 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 4 g
  • Protein: 28 g
  • Cholesterol: 85 mg
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Hey, I'm Evelyn! I'm a home cook with a passion for fun, real recipes that make my kitchen my happy place. Dive in and share the flavor of my everyday foodie adventures!

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