Slow Cooker Venison Stew
User Reviews
4.7
153 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
8 hrs
-
Total Time
8 hrs 15 mins
-
Servings
4 servings
-
Calories
524 kcal
-
Course
Main Course
Slow Cooker Venison Stew
Report
This hearty Slow Cooker Venison Stew with mushrooms, chestnuts and cranberries is easy to make and totally delicious.
Share:
Ingredients
- 3 tbsp olive oil or as needed
- 2 lb (950g) venison cubed
- 1 large onion peeled and finely diced
- 1 ½ cups (200g) mushrooms sliced
- 3 garlic cloves minced
- 2 tsp brown sugar
- 1 tsp salt
- 1 tsp ground black pepper
- 2 tbsp tomato paste
- 1 tbsp cranberry sauce or redcurrant jelly
- 1 cup (120g) cooked chestnuts (optional)
- ½ cup (65g) fresh or frozen cranberries
- 1 cup (240 ml) red wine or ruby port
- ½ cup (120 ml) beef broth (stock cube is fine too)
- 2 tbsp Worcestershire sauce
- Salt and pepper to season
- fresh thyme leaves to garnish
Add to Shopping List
Instructions
- Heat the oil in your slow cooker if it allows for searing or in a separate pan. Brown the meat over medium-high heat, in batches, until nicely browned. Use a slotted spoon to transfer to a bowl.
- Add a splash more oil if needed and reduce the heat. Sauté the onion and mushrooms for 5-7 minutes, stirring, or until softened.
- Stir in the garlic then the sugar, salt, pepper, tomato paste and cranberry sauce. (If you have been using a separate pan transfer everything to your slow cooker now).
- Add the meat, chestnuts, cranberries, beef broth, wine and Worcester Sauce and stir to combine.
- Cover and cook on HIGH for 4 -5 hours or LOW for 7 -8 hours or until the venison is tender.
- Check the seasoning and add salt and pepper if needed.
- Serve over mashed potatoes sprinkled with fresh thyme.
Notes
- To cook in a Dutch Oven, follow the steps to brown and sauté on the hob. Double the amount of beef broth and red wine then transfer to the oven, preheated at 160°C (325°F), for 1 1/2 - 2 hours or until the venison is tender.
- Keep any leftovers in the fridge for up to three days or freeze for up to three months.
Nutrition Information
Show Details
Calories
524kcal
(26%)
Carbohydrates
29g
(10%)
Protein
55g
(110%)
Fat
15g
(23%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Cholesterol
193mg
(64%)
Sodium
830mg
(35%)
Potassium
1294mg
(37%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
145IU
(3%)
Vitamin C
21mg
(23%)
Calcium
41mg
(4%)
Iron
9mg
(50%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 524 kcal
% Daily Value*
| Calories | 524kcal | 26% |
| Carbohydrates | 29g | 10% |
| Protein | 55g | 110% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 193mg | 64% |
| Sodium | 830mg | 35% |
| Potassium | 1294mg | 28% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 145IU | 3% |
| Vitamin C | 21mg | 23% |
| Calcium | 41mg | 4% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
153 reviews
Excellent
Other Recipes
You'll Also Love
