This thick, hearty and healthy slow cooker venison stew recipe is one of the most popular recipes on my website, made easily using venison, potatoes, carrots, onions, and garlic.

To make Venison Stew in your slow cooker or crockpot, simply toss in the seared meat, add your chopped veggies, and cover with stock and wine. Set it to cook on low for 8-9 hours for a perfect blend of flavors.

Try making this stew and see why it’s so popular! It’s really simple—just set it and forget it. Let me know how it turns out by commenting below!

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Venison Slow Cooker Stew Ingredients

• 2 lbs of venison stew meat: This could also be elk, moose, beef, or bear—pick your fighter!
• 1/4 cup of all-purpose flour
• 2 tsp of salt, divided
• 1 tsp of black pepper
• 1-2 tbsp of high-heat tolerant oil: Think duck fat, avocado oil, or clarified butter.
• 1 lb of baby gold potatoes, quartered
• 3-4 large carrots, diced
• 3 celery stalks, diced
• 1 onion, diced
• 4-5 garlic cloves, minced
• 2 tsp of Herbs de Provence
• 1 (15oz) can of diced tomatoes, drained
• 4 cups of beef or venison stock
• 1/2 cup of dry red wine: A Cabernet or Bordeaux adds a lovely depth.
• 5-10 dashes of Worcestershire sauce
• Optional: 3 tbsp of cornstarch, arrowroot, or tapioca starch for thickening

How To Make Venison Slow Cooker Stew

1. Prep the Meat: Start by mixing the flour with 1 tsp of salt and 1/2 tsp of pepper in a medium bowl. Pat the venison dry—like bone dry. Toss the meat in the flour mix until it’s well coated and the flour has absorbed into the surface.
2. Sear the Meat: Heat a large skillet over medium-high heat. Add the oil or fat, wait till it’s sizzling hot, then sear the venison on all sides. You might need to do this in batches to avoid a crowded skillet.
3. Layer in the Slow Cooker: Transfer the seared meat to your slow cooker. Add the quartered potatoes first, followed by carrots, celery, onion, garlic, and Herbs de Provence.
4. Add the Flavour Makers: Sprinkle the remaining salt and pepper. Then throw in the tomatoes, pour in the stock, wine, and dash in the Worcestershire sauce.
5. Cook on Low: Set your slow cooker to low and let it work its magic for 8-9 hours. This is when you kick back and let the flavours meld.
6. Thicken If Desired: Fancy a thicker stew? Around the 6-hour mark, scoop out some broth, whisk in the starch to make a slurry, and stir it back into the stew. Crack the lid slightly for the remainder of the cooking time.
7. Serve and Enjoy: Dish up with some crusty bread and tuck in. Perfect for a hearty meal on a chilly evening!

What Are the Best Cuts of Venison for Making Stew?

For a venison stew in a slow cooker that really melts in your mouth, opt for chuck, shoulder, or leg cuts. These parts have more connective tissue and fat, perfect for slow cooking until they’re fall-apart tender.

Recipe Tips

• Meat Selection: Choose high-quality venison for your stew, but if you can’t find venison, feel free to substitute with beef or lamb; just ensure it’s good for stewing.
• Searing Meat: Always sear the venison before tossing it in the slow cooker; this locks in the flavors and gives the meat a tantalizing, caramelized exterior that’s purely irresistible.
• Deglazing the Pan: After searing, deglaze the skillet with a bit of the red wine or stock; this captures all the tasty bits left behind, ensuring you’re building layers of flavor right from the start.
• Herb Choices: If Herbs de Provence isn’t your thing or you simply don’t have it on hand, a robust blend of rosemary, thyme, and bay leaves will do the trick marvelously.

Recipe Variations

• Wine Alternatives: If you’re not a fan of cooking with wine, a good stout beer or additional beef stock can be used as a flavorful substitute that keeps the stew rich and robust.
• Root Veggie Swap: Swap out regular potatoes for turnips or parsnips for a twist that introduces a slightly sweet, earthy flavor to the stew, making it stand out in a crowded field of stews.
• Spicy Kick: For those who like a bit of heat, adding a teaspoon of crushed red pepper flakes or a diced jalapeño gives the stew a spicy kick that warms you right up.
• Mushroom Addition: Toss in a cup of sliced mushrooms during the last two hours of cooking; they’ll absorb the flavors and add a nice, meaty texture to the stew.

What To Serve With Venison Stew

Serve your venison stew with roasted brussels sprouts tossed in balsamic glaze, Fresh Green Beans, spiced red cabbage, sautéed kale with pine nuts, and Cheesy Slow Cooker Scalloped Potato Bake.

You can also pair it with caramelized shallots, crunchy garlic bread topped with herbs, and wild rice cooked with mushrooms.

How To Store Leftover Venison Stew

In The Fridge:

Place your leftover venison stew in an airtight container; this will keep it fresh. It’s crucial to let the stew cool to room temperature before storing it in the fridge. Properly stored, it can last for up to 4 days.

In The Freezer:

Venison stew freezes exceptionally well due to its moisture content. First, let it cool completely. Then transfer it into freezer-safe bags or containers. Squeeze out extra air and seal tightly.

Frozen venison stew will maintain its quality for up to 3 months. Remember to label it with the date!

How To Reheat Leftover Venison Stew

Reheat your leftover venison stew by transferring it into a pot on the stove. Warm it over medium heat, stirring occasionally, until it’s heated thoroughly, which usually takes about 10 minutes.

You could also use a microwave, reheating in short bursts and stirring in between to ensure even heating.

Check out More Slow Cooker Recipes:

• Jumbuck Stew In Slow Cooker
• Slow Cooker Lamb Shank Soup
• Bored of Lunch Chorizo and Kidney Bean Stew