Crockpot Venison Stew
User Reviews
5
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Prep Time
2 mins
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Cook Time
4 hrs
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Total Time
4 hrs 2 mins
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Servings
5
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Calories
252 kcal
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Course
Main Course
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Cuisine
American
Crockpot Venison Stew
Description
The Crockpot Venison Stew features cubed venison simmered alongside diced onions, carrots, and slices of chorizo, with a tomato and beef stock base. Browning the meat and sautéing onions before slow cooking help develop flavors but can be omitted for convenience. The garlic infuses a subtle pungency, while the herbs in the canned tomatoes and optional bay leaves add complexity. Slow cooking on high or low heat tenderizes the venison, melding the savory and slightly spicy chorizo notes into a cohesive stew. The chopped carrots soften during cooking, contributing natural sweetness and body to the dish.
This stew can be served as a main course, especially suitable for cold weather or when a filling, slow-cooked meat dish is desired. It pairs comfortably with crusty breads or mashed potatoes to soak up the rich broth. Adjust seasoning before serving to balance the tomato tang and spice.
For thicker stew, mashing some of the cooked carrots into the broth adds body. Marinating the venison prior to cooking can enhance flavor, and experimenting with chorizo varieties influences spiciness and smokiness. The stew keeps refrigerated up to four days for reheating and leftovers.
Ingredients
- 1 pound venison 450g, cut into 1cm cubes
- 2 onion peeled and finely diced
- 14 ounces chopped tomatoes with herbs, 400g tin
- 1 pound carrots 450g, cut into small cubes
- 4 ounces chorizo 120g, sliced
- 2 garlic minced, cloves
- 1¼ cups beef stock hot, 300ml
- bay leaves chilli, olive oil, optional
Instructions
- Heat 1 tablespoon of olive oil in a pan over medium heat and brown the venison in batches for 3-4 mins until done. Add the browned venison into the bowl of the slow cooker. (You can skip this step and add the venison straight into the slow cooker).
- Add the onion to the pan and sautée for about 5 mins till softened. Then transfer the cooked onion to the slow cooker. (You can skip this step and just put the onion into the slow cooker).
- Add the tomatoes, carrots, chorizo, garlic and hot beef stock into the slow cooking bowl, mix well, cover and cook on high heat for 3-4 hours (or low heat for 7-8 hrs if your slow cooker permits).
- Season well before serving.
Notes
- Venison can be replaced with stewing beef if preferred.
- For thicker stew, mash some cooked carrots into the broth.
- Marinate the venison with herbs and spices prior to cooking for more intense flavor.
- Experiment with different types of chorizo such as smoked or spicy for varied taste profiles.
- Adding a splash of red wine can deepen the stew's flavor.
- Garnish with fresh parsley or thyme before serving for added freshness.
- Consult your slow cooker manual for exact cooking times as they vary by model.
- Store leftovers in an airtight container in the refrigerator for up to four days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 252 kcal
% Daily Value*
| Calories | 252kcal | 13% |
| Carbohydrates | 17g | 6% |
| Protein | 28g | 56% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 91mg | 30% |
| Sodium | 343mg | 14% |
| Potassium | 908mg | 19% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 15330IU | 307% |
| Vitamin C | 16mg | 18% |
| Calcium | 76mg | 8% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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