Crockpot Venison Stew is slow-cooked to perfection in a dark rich broth full of deer meat, potatoes, and tenderizing red wine or brown ale! Come home to a hot and hearty meal straight from your slow cooker! Pair your venison stew with a few slices of bread. Just right for sopping up all of the tasty rich broth at the bottom of your bowl!
There is nothing that will draw your family to the kitchen like the wonderful aromas of venison stew hitting their nose as soon as they walk in the house! This Crockpot Venison Stew will do exactly that. So flavorful and delicious, there won't be a drop left in their bowls.
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Why I love this recipe
I always start thinking about Crockpot Venison Stew when the fall gets here. Pretty soon, another deer hunting season will be right around the corner. We will be back in the woods, looking to bring home some more wild game for our freezer.
When we return from the night watch in the woods, we are usually chilly and hungry. Coming home to a house filled with the aroma of a hot venison dinner ready to go on the table is so comforting. This Crockpot Venison Stew warms us up quite well after spending time in the woods!
FAQ's
What is venison stew meat?
Stew meat is basically the least tender cut of the deer. Grumpy says it is the bits and pieces of tougher meat that also can be made into ground venison. It is the tougher meat from the animal which is why slow cooking is the best way to prepare it.
Can I use another cut of deer meat for stew?
Stew meat is basically the least tender cut of the deer. Grumpy says it is the bits and pieces of tougher meat that also can be made into ground venison. It is the tougher meat from the animal which is why making venison stew in the crockpot is the best way to prepare it.
Does all venison have a wild gamey taste?
Wild game has a rich and earthy flavor. However, gaminess is caused by several factors. Undesirable flavor can be the result of taking an older buck, one that was in the rut (therefore his testosterone is high), or poor processing can all be factors of a gamey flavor.
How long can I store venison in the freezer?
It depends on how the meat is packaged. I recommend vacuum sealing. Good wrapping will assist in longer storage. We have had venison in the freezer for as long as 2 years and have never had freezer burnt meat.
Ingredients
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Below are just some of the basics you need to make this recipe. You will need several seasonings from the pantry which are listed in the recipe card itself.
Venison Stew Meat
Potatoes: I love to use gold potatoes. I feel like they have the creamiest texture and buttery flavor. They go excellent in this stew.
Cremini Mushrooms are my favorite. If you don't like mushrooms, just leave them out. You can also use white button mushrooms or baby portabellas.
Tomato Paste: this is an important ingredient. It will help thicken up the stew as well as add flavor.
Red Wine or Beer: A dark or light beer will work, whichever you enjoy the most. I prefer a dry red wine.
Beef Broth: Essential in this recipe. It adds flavor.
Crockpot: I use this one. I love that it has a warm setting on it so if it finishes before we get home, it keeps it warm still.
Variations
- Use bacon grease to sear the stew meat for added flavor
- Make the stew in a dutch oven on the stove top or in the oven. Just assemble all the ingredients into the dutch oven after the meat has been seared and simmer for 1 hour on low until vegetables are cooked and meat is tender.
- Substitute beef stew meat for the venison.
Top tips
- Follow the recommended cooking method for this recipe. Cooking it longer is ok but do not cook it for less time.
- If you cook this recipe on high, I recommend 4 hours. However, I highly recommend that you cook this recipe on low.
- Be sure to dice your carrots and potatoes into smaller pieces. A good recommendation is 1" cubes. Anything larger can cause your vegetables to not cook.
- Follow the instructions for layering the ingredients into your pot. Potatoes and carrots will take longer to cook than any of your other ingredients and need to be on the bottom layer closer to the heat.
Instructions
Prepare the stew meat by tossing it with flour, salt, and pepper in a mixing bowl.
Heat a large non-stick skillet until it is hot. Add 1 tablespoon of oil and sear meat until browned on all sides. This should only take 2-3 minutes.
While deer meat is searing, prepare your vegetables for the stew. Chop and measure your vegetables for the venison stew and set aside.
In your crockpot, layer your vegetables and seasoning in your slow cooker ceramic pot. Start with the potatoes and end with the seasonings (the first 13 ingredients listed in the recipe).
Place the browned stew meat on top of layered vegetables and pour broth over top. Place the lid on your crockpot and set you're it to cook on low temperature for about 7-½ hours. Cooking on high heat is not recommended for this recipe.
When your venison stew is done, remove the bay leaf, serve and enjoy!
Serving Suggestions
Whenever we eat a stew, we like to have some sort of starch to soak up the gravy at the bottom of our bowl. I usually will make a recipe for Homemade Soft White Bread or Homemade Sweet Dinner Rolls to serve with this stew!
If you love Venison Recipes, be sure to check out my new website. Some of our favorite recipes there is Venison Stir-Fry, Venison Sloppy Joes, and BBQ Cheddar Meatloaves!
Related Recipes
The convenience of the slow cooker makes dinner time smooth going. Coming home to a hot meal with no mess is pretty darn satisfying! Below are some of our favorite slow cooker recipes:
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When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
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📖 Recipe
Crockpot Venison Stew
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Ingredients
- 2 cups Yukon gold or red potato peeled and cubed
- 2 cups cremini mushrooms , quartered
- 1 cup celery , sliced
- 1 cup carrot , sliced
- ½ cup onion , diced
- ⅓ cup tomato paste
- 1½ teaspoon sugar (optional)
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ¼ teaspoon black pepper
- ½ teaspoon salt
- 1 bay leaf
- ¼ cup flour
- ⅙ teaspoon salt
- ⅛ teaspoon black pepper
- 1½ pound venison stew meat
- 1 tablespoon olive oil
- 1 cup red wine
- 1 cup beef broth
Instructions
- In a large mixing bowl, sprinkle the flour, teaspoon salt, and teaspoon pepper over top of the venison stew meat. Toss to coat.
- Heat the oil in a large nonstick skillet over medium-high heat. Add the venison. Cook for 4 minutes or until browned on all sides, turning frequently.
- Add the potatoes, mushrooms, celery, carrots, onion, venison stew meat, tomato paste, oregano, thyme, rosemary, bay leaf, salt, pepper, and sugar (if using).
- Pour beer and broth over venison. Cover and cook on low 7 ½ hours or until meat is tender. Discard bay leaf before serving.
Video
Notes
Make this recipe the way you like it
- Substitute beer for the red wine
- Feel free to substitute beef for venison to make beef stew
- Substitute diced turnip for the potatoes for a lower carb version of venison stew.
- Make this in a dutch oven instead of the crockpot. In step 2, instead of putting the ingredients in the slow cooker, put them in the dutch oven and bake at 350 for 1-½ hours.
- Stew can be frozen in an airtight container for up to three months; add a little more water or beer when reheating.
Harrie Dennison
Very simple and tasty recipe. Used it for some Blacktail stew meat, added 1/4 teaspoon Cayenne pepper and 1 teaspoon of corn starch and water the last hour of cooking.
The recipe is a keeper!
Elmarmo
This is a great recipe thank you! I also enjoyed the post with the deer meat diagram.
I had two lbs of meat so I made some adjustments. I used 32oz of beef broth, about 1.5 cups wine, added some parsnips, had no rosemary (unfortunately bc I definitely miss it) added sage, mustard powder, a little extra salt and fresh garlic chunks. It was good at six hours on low but pretty darn good at close to eight hours too so I liked the wiggle room for cooking time but I’m assuming that’ll always change with the size of the meat chunks.
I will 100% use this recipe again for venison and I’m excited to try it for beef!
Rai
My husband and I LOVE this recipe. Thank you for sharing. I follow it exactly, except for the seeded and quartered jalapeño I add for just a little zing.
Shelby Law Ruttan
Hi Rai, thank you so much for coming back and telling me. So happy you love the recipe! Shelby.
Manda
Third time making this, my favorite stew recipe ever! My husband loves it too, as someone else stated you seriously hit all the seasonings perfectly. Perfection!
Chandice Probst
What a fantastic and hearty wild game recipe! The instructions are great though especially for a newbie to this kind of meat. Thank you so much!
mark traxon
I doubled the recipe added a little sege . best stew I ever made.
Shelby Law Ruttan
Hi Mark, thank you so much for coming back to rate the recipe. So happy you enjoyed it! Shelby
Suzy
How much time was needed to cook the stew, when you doubled the recipe?
Shelby Law Ruttan
Hi Suzy, I have not doubled this recipe, but I would be sure to use a large slow cooker and cook it on low for 8-10 hours.
Harold Burton
I made this last night, and it was wonderful! I added sauteed onions and mushrooms. My boyfriend loved it.
Ingrid
This is my go to venison stew recipe. I put it in a pie crust which my husband LOVES!
Shelby Law Ruttan
Hi Ingrid, thank you for sharing! I love the idea of serving it in pie crust! Shelby
Kathryn
I must say great recipe!
I love stew and soups so I made a
Venison soup in crockpot!
Seasoned cheap part of Venison with salt pepper adobo floured the meat lightly and sautéed in frying pan added 1-2 chopped onions 3-4 carrots celery roughly chopped peeled and quarter either 2-3 potatoes and sweet potatoes or yams Sauted all to get good color optional 1/2 cup wine your choice addedBroth chicken or beef to cover and cooked in crockpot till meat & potatoes are all tender. Stew in crockpot on high a good 6 hours
Taste add seasoning if needed.
Serve with good crusty bread & butter.
Maybe someone will like this as a soup?
Enjoy
Pooky Sholtz
Love this recipe. I've made it 3 times now. Needs nothing extra.
Shelby Law Ruttan
Thank you so much! Shelby
Mike
Best stew l have ever had! Seriously!
Shelby Law Ruttan
Thanks Mike!
Ken McBroom
Can’t wait to try this recipe. I have made venison stew before but not in a crockpot. I can put this together turn it on and go hunting and return home to a delicious dinner.
Shelby Law Ruttan
I hope you love it! I like it with beer and wine, but I prefer the red wine (in the broth and in a glass!) Thanks!
Claire
Made this for dinner tonight, I had never made venison myself before so I just stuck to the recipe and it was amazing! It melted in my mouth and my picky child ate 2 bowls! Definitely keeping this recipe on hand to make again and again!
Shelby Law Ruttan
Hi Claire, Thanks for stopping by and sharing your experience! So happy your picky child loved it! 🙂 Shelby
Laurie Zahar
I was pretty excited to try this recipe as we too, have a freezer full of venison. I totally forgot to put it on Sunday morning so I converted it to a stovetop recipe using a LeCreuset pot and it was delicious! I probably simmered it too long, but it melted in our mouths. Thank you so much for sharing. You hit all the spices perfectly. Can't wait to make the next batch in the crock pot!
Shelby
Hi Laurie! So happy you stopped by and let me know you tried the recipe! Glad it turned out so delicious for you also 🙂
Marla
My husband is concerned the mule deer tenderloin won’t get tender enough. What have you found? Or any suggestions to make sure it is tender enough?
TIA
Shelby
I have used tenderloin when my stew meat was gone and had no issues. However, I recommend stew meat as it takes well to long, slow cooking. Normally tenderloin needs to be cooked quickly as overcooking it can cause it to become tough. My recommendation is to use stew meat if you have it. Having said that, the meat recipe still was not tough - it was very delicious!
Harrie Dennison
Marla, you should absolutely have no problem with the tenderloin being tough, it's the tenderest cut on venison! Try salt, pepper, a bit of McCormick Montreal Steak seasoning and a splash of Worcester sauce. Let it marinate for 2-6 hours. Grill at medium heat for 11-12 minutes, 4 minutes per side, basting with melted butter to keep it moist. I've used this simple recipe on Mule Deer, Black Tail, Axis, Pronghorn and Elk.
Heather
I just went out recently with my boyfriend and his family hunting in WI, I am making this today on high heat whist we go to cut our Christmas tree. I have only had venison stew once, one my boyfriend made early on in our relationship, with meat he had shot the year before. This recipe sounds amazing and I can’t wait to try it. I will day I added a bit more veggies and the meat was a smidge more than 1lb so I added more of everything else. And I always add waaaay more garlic. It smells amazing so far so it should be an awesome meal. Thank you for the recipe!
Shelby
Hi Heather! I hope it turned out great for you! Thanks for stopping by and commenting!