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Slow Cooker Venison Stew Recipe

Avatar photoByMia
Jump to Recipe· 4.8 from 96 reviews

If you’re hunting for a cozy, soul-warming meal that practically melts in your mouth, you have to try this Slow Cooker Venison Stew Recipe. I absolutely love how the tender venison and rich, hearty veggies simmer together all day, creating a perfect blend of earthy flavors that fill your kitchen with the most inviting aroma. Whether you’re a seasoned venison fan or a newbie curious about game meat, this stew is foolproof and deeply satisfying—plus, it’s made effortlessly in your slow cooker, so you can set it and forget it until dinnertime!

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Why You’ll Love This Recipe

  • Hands-Off Cooking: You toss everything in the slow cooker and let it do its magic all day with minimal effort.
  • Deep, Rustic Flavors: Slow simmering blends the venison and spices beautifully, giving amazing depth and warmth.
  • Versatile Meat Options: While venison is ideal, you can substitute elk, moose, or even beef with great results.
  • Great for Meal Prep: This stew reheats incredibly well and freezes perfectly, making delicious leftovers.
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 Venison Meal, Easy Slow Cooker Stew, Rustic Game Meat Stew this …

Ingredients You’ll Need

The combination of tender venison, earthy root vegetables, and aromatic herbs is what makes this Slow Cooker Venison Stew Recipe so comforting. I recommend picking fresh veggies and good-quality meat to make sure each bite is perfectly rich and hearty.

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 Venison Meal, Easy Slow Cooker Stew, Rustic Game Meat Stew
  • Venison stew meat: Make sure it’s cut into chunks and nicely trimmed for even cooking and tenderness.
  • All-purpose flour: Helps thicken the stew and gives the venison a nice sear—skip if you prefer gluten-free options.
  • Salt and pepper: Simple seasonings that bring out all the flavors, adjusted to taste as you go.
  • High heat tolerant oil or fat: Duck fat, avocado oil, or even rendered deer fat add a beautiful flavor and prevent sticking when searing.
  • Baby gold potatoes: Quartered for perfect bite-sized chunks that soak up the stew’s juices.
  • Carrots and celery: Classic stew veggies that add sweetness and texture.
  • Onion and garlic: Staples that add depth and savory background notes.
  • Herbs de Provence: A fragrant mix that complements venison wonderfully with a hint of lavender and thyme.
  • Canned diced tomatoes: Adds acidity and balances the richness.
  • Beef or venison stock: Provides the stew’s rich base—homemade if you can, otherwise a good quality store-bought works well.
  • Dry red wine: (Cabernet or Bordeaux) for a lush, complex flavor boost.
  • Worcestershire sauce: Just a few dashes add depth and umami.
  • Cornstarch or arrowroot powder (optional): Used to thicken the stew at the end if you prefer it heartier.
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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 like to make this Slow Cooker Venison Stew Recipe my own by playing around with a couple of things depending on the season or what’s in my pantry. Don’t hesitate to tweak it to suit your tastes or dietary needs—you really can’t go wrong!

  • Meat Substitute: I’ve swapped venison for elk or even lean beef when venison isn’t available, and the stew still turns out deliciously rich.
  • Vegetables: Adding parsnips, turnips, or mushrooms can add interesting layers of flavor and texture.
  • Herbs & Spices: Swap Herbs de Provence for fresh rosemary and thyme for a more earthy profile I sometimes prefer in winter.
  • Make it Gluten-Free: Skip the flour step and thicken with arrowroot or tapioca starch instead—works beautifully in my experience.

How to Make Slow Cooker Venison Stew Recipe

Step 1: Prep and Flour the Venison

This first step is key to locking in flavor and helping the stew thicken. Pat your venison chunks dry with kitchen towels—that little bit of moisture can prevent proper browning. Then toss them with a mix of flour, half the salt, and half the pepper. You want each piece lightly coated, so the flour is absorbed but not clumpy; this will help build that thick, luscious stew base we all crave.

Step 2: Sear the Venison

Heat your chosen oil or fat in a large skillet over medium-high heat. When shimmering hot, brown the venison in batches (don’t crowd the pan!) until each side is beautifully seared and caramelized. This step adds savory depth and texture that you’ll really notice in the finished stew.

Step 3: Layer Ingredients in the Slow Cooker

Transfer the seared venison to your slow cooker and add the quartered baby gold potatoes at the bottom. Then layer the carrots, celery, onion, garlic, Herbs de Provence, remaining salt and pepper, drained diced tomatoes, stock, red wine, and Worcestershire sauce on top. This layering ensures everything cooks evenly and flavors meld beautifully.

Step 4: Slow Cook Low and Slow

Set your crockpot on low and cook for 8-9 hours. I learned this slow, gentle cook time makes venison incredibly tender and allows those flavors to meld in a way that short high-heat cooking just can’t match. You *can* do 4-5 hours on high if you’re pressed for time, but patience here definitely pays off.

Step 5: Thicken the Stew (Optional)

About 6 hours into cooking, if you want a thicker stew, take a few spoonfuls of the broth and mix with your chosen starch (cornstarch, arrowroot, or tapioca powder) to make a slurry. Stir this back into the slow cooker, then loosely cover the pot for the rest of the cooking time. This trick keeps your stew silky and hearty without clumps.

Step 6: Serve and Enjoy!

Dig in with some crusty bread to soak up all that delicious sauce and get cozy. I promise, your family or guests will be asking for this stew on repeat once they taste it.

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Pro Tips for Making Slow Cooker Venison Stew Recipe

  • Pat Dry Venison: Dry meat sears better and reduces steam, helping build a rich crust and deeper flavors.
  • Don’t Skip Searing: This adds complexity and locks in juices — skipping it makes the stew taste flat.
  • Low and Slow is Key: I’ve tried high heat before and results were less tender; slow cooking brings out the best melt-in-your-mouth texture.
  • Thickening Late: Adding starch near the end prevents it from breaking down during long cooking and ensures a perfect consistency.

How to Serve Slow Cooker Venison Stew Recipe

Slow Cooker Venison Stew Recipe - Serving

Garnishes

I personally love tossing a handful of fresh chopped parsley or thyme right before serving to brighten the rich stew. Sometimes a little dollop of sour cream or crème fraîche adds a luscious tang that my family goes crazy for. Freshly cracked black pepper on top also elevates each bite to cozy perfection.

Side Dishes

Crusty bread is a must for soaking up every last drop of that savory sauce. I also like serving this with creamy mashed potatoes or buttery egg noodles for extra comfort. A simple green salad on the side balances the richness and feels fresh and satisfying.

Creative Ways to Present

For special occasions, I’ve served this stew in individual mini cocottes or rustic bread bowls — guests love it, and it looks so charming on the table. Garnishing with a sprig of fresh herbs and a drizzle of good olive oil makes it feel elegant yet homey.

Make Ahead and Storage

Storing Leftovers

I store any leftovers in airtight containers in the fridge, and I’ve found the stew actually tastes even better the next day when the flavors have had time to meld. Just be sure to cool it down before refrigerating to keep everything fresh.

Freezing

This stew freezes wonderfully! I portion it out into freezer-safe containers or heavy-duty bags, and it keeps well for up to three months. When you’re ready, just thaw overnight in the fridge and reheat gently.

Reheating

To reheat, I prefer warming it gently on the stovetop over low heat, stirring occasionally. This helps preserve the tender meat and keeps the vegetables from overcooking. Microwaving works in a pinch, but careful not to overdo it!

FAQs

  1. Can I use other meats in this Slow Cooker Venison Stew Recipe?

    Absolutely! While venison adds a unique gamey richness, you can substitute with elk, antelope, moose, beef, or even bear if you have access. Just keep in mind that cooking times may vary slightly depending on meat toughness.

  2. Is it necessary to sear the venison before slow cooking?

    Searing the meat first isn’t mandatory, but it greatly enhances the stew’s flavor and texture. The caramelization adds savory complexity and helps lock in juices, preventing the venison from tasting bland or dry.

  3. Can this recipe be made gluten-free?

    Yes! You can skip flouring the meat and use gluten-free starches like arrowroot or tapioca powder to thicken the stew towards the end of cooking. This method works wonderfully and keeps the texture just right.

  4. How long can I store leftover venison stew?

    Properly refrigerated in an airtight container, the stew stays good for about 3 to 4 days. For longer storage, freezing is recommended and it can last up to 3 months in the freezer.

  5. Can I cook this stew on high for a shorter time?

    You can cook the stew on high for 4-5 hours, but I’ve found that slow cooking on low for 8-9 hours yields much more tender meat and better-integrated flavors. It’s worth the extra time if you can wait!

Final Thoughts

This Slow Cooker Venison Stew Recipe holds a special place in my heart because it brings together simple ingredients in a way that’s both comforting and sophisticated. When I first tried slow cooking venison like this, I was blown away by how tender and flavorful it became without any fuss. It’s the kind of meal that feels like a warm hug after a long day, and I truly hope you give it a whirl in your kitchen. Trust me, once you make this, it will become your go-to for chilly evenings and family gatherings alike.

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Slow Cooker Venison Stew Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 96 reviews
  • Author: Mia
  • 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, hearty, and comforting dish perfect for chilly days. Featuring tender venison seared to perfection and slow-cooked with baby gold potatoes, carrots, celery, onions, garlic, and aromatic Herbs de Provence, all simmered in a rich broth enhanced by red wine and Worcestershire sauce. The stew can be optionally thickened for a luscious finish and is best enjoyed with crusty bread.

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, or 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

Herbs and Liquids

  • 2 tsp. Herbs de Provence
  • 1 (15 oz.) 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 Thickening

  • 3 Tbsp. corn starch, arrowroot powder, or tapioca starch

Instructions

  1. Prepare and Coat the Venison: Mix together the flour, 1 teaspoon of salt, and ½ teaspoon of pepper in a medium bowl. Pat the venison dry thoroughly using a towel to remove any moisture. Toss the venison chunks in the flour mixture until they are evenly coated and the flour is absorbed.
  2. Sear the Venison: Heat a large skillet over medium-high heat and add the chosen oil or fat. When hot, sear the venison pieces on all sides until browned, working in batches as necessary to avoid overcrowding. This step locks in flavor and texture.
  3. Transfer to Slow Cooker: Place the seared venison at the bottom of the slow cooker. Add the quartered baby gold potatoes on top.
  4. Add Vegetables and Seasonings: Layer the diced carrots, celery, diced onion, minced garlic, Herbs de Provence, remaining 1 teaspoon salt, remaining ½ teaspoon pepper, drained diced tomatoes, beef or venison stock, red wine, and Worcestershire sauce over the venison and potatoes.
  5. Slow Cook the Stew: Set the slow cooker on low heat and cook for 8 to 9 hours, allowing the flavors to meld and the meat to become tender. Cooking on low is preferred for best texture and flavor development.
  6. Optional Thickening: After about 6 hours, if you prefer a thicker stew, remove a few spoonfuls of broth into a bowl. Stir in your chosen starch (corn starch, arrowroot, or tapioca) until dissolved forming a slurry. Pour the slurry back into the stew, stir well, and continue cooking with the lid skewed for the remaining time.
  7. Serve: Serve the stew hot with crusty bread for dipping, creating a cozy and satisfying meal.

Notes

  • You can cook this stew on high for 4-5 hours, but slow cooking on low for 8-9 hours yields a more tender meat and fuller flavors.
  • This recipe has not been tested with gluten-free flour, although it likely works fine. Alternatively, omit the initial flour coating steps and use the optional starch to thicken.
  • Using different types of red meat such as elk, antelope, moose, beef, or bear can be substituted easily.

Nutrition

  • Serving Size: 1 cup
  • Calories: 320
  • Sugar: 4g
  • Sodium: 640mg
  • Fat: 12g
  • Saturated Fat: 3.5g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 3g
  • Protein: 33g
  • Cholesterol: 95mg
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Hey there, I’m Mia Miller, the foodie behind MealsByMia.com! I’m on a mission to make cooking COOOL and GOOOOD for everyone, sharing easy, fun, and totally scrumptious recipes, so grab your apron and let’s get cooking!

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