Slow Cooker Venison Stew Recipe
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5.0
3 reviews
Excellent
Slow Cooker Venison Stew Recipe
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The Best Slow Cooker Venison Stew Recipe with tender, juicy venison, potatoes and carrots in an easy, delicious, and flavorful stew.
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Ingredients
- 1 1 (3-4) pound venison roast leg, shoulder, or neck roast, bone-in or boneless
- 4 4 tablespoons butter
- 4 4 tablespoons olive oil
- 2 2 tablespoons all-purpose flour
- 2 2 tablespoons tomato paste
- 2 2 teaspoons Stone House Seasoning
- 4 4 cups beef stock
- 1 1 cup red wine a deep, rich red wine such as burgandy or merlot work well
- 2 2 tablespoons balsamic vinegar
- 1 1 tablespoon Worcestershire sauce
- 2 2 cups carrots
- 2 2 cups potatoes
- 1 1 medium onion peeled and cut into 8 wedges
Optional Ingredients to taste
- brown sugar to taste
- kosher salt to taste
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Instructions
Dry Age the Venison (up to 3 days)
- The goal of this process is to remove as much of the blood from the venison roast as possible. In my experience, this removes the majority, if not all, of the wild game flavor from the venison. If you prefer that flavor, you can skip this process. Wrap the venison roast well in paper towels and store in the refrigerator on a rimmed baking sheet for up to 3 days. Replace the paper towels with fresh paper towels and a clean baking sheet as the paper towels become soaked in the blood from the venison. On the first day, you may need to replace the paper towels a couple of times during the day. By the third day, there should be very little blood on the paper towels, if any.
Make the Venison Stew
- Sear the roast (Brown the roast). Melt the butter in the slow cooker set to brown or in a skillet or Dutch oven set over medium-high heat on the stovetop. Add the olive oil. Using tongs, add the venison roast to the melted butter and olive oil and sear (brown) on all sides.
- Make the stew. Add the flour to the drippings in the pan and stir until browned. If in a skillet or Dutch oven, transfer to the slow cooker. Stir in the Worcestershire sauce (or coconut aminos), tomato paste, balsamic vinegar, beef stock, red wine, and Stone House Seasoning. Stir together to make sure it is well combined.
- Add the vegetables. Add the carrots, potatoes, and onion to the slow cooker.
- Cook. Place the lid onto the slow cooker and cook for 8 to 9 hours on the low setting. Shred the roast with two forks or remove the venison from the slow cooker and roughly chop it. Return the meat to the slow cooker. Taste the stew, and if needed, add the brown sugar and/ or salt to taste. Serve.
Equipments used:
Notes
- Make Ahead. While making this recipe in the slow cooker is so easy to do, you can also make this recipe ahead of time to serve. Cook, cool, and store in an airtight container for up to 3 days.
- Leftovers. Store in an airtight container in the refrigerator for up to 3 days.
- Reheat. There are multiple ways to reheat the stew.
- Freeze. Venison stew freezes beautifully. Cook and cool the stew completely. Store in airtight, freezer-safe containers in th
- Stovetop: Transfer the stew to a pot set over medium-low heat on the stove. Add a few tablespoons of stock or water to the stew if it is dry. Cover the pot and allow the stew to bubble. Then, reduce the heat and allow the stew to reheat throughout, about 7 to 10 minutes, stirring frequently.
- Stovetop: Transfer the stew to a pot set over medium-low heat on the stove. Add a few tablespoons of stock or water to the stew if it is dry. Cover the pot and allow the stew to bubble. Then, reduce the heat and allow the stew to reheat throughout, about 7 to 10 minutes, stirring frequently.
- Microwave: Transfer a single serving of the stew to a microwave-safe container. Add a few tablespoons of stock or water to the stew if it is dry. Cover with a damp paper towel and reheat for 1 minute on full power. Reheat in 30-second intervals until reheated throughout and steaming.
- Microwave: Transfer a single serving of the stew to a microwave-safe container. Add a few tablespoons of stock or water to the stew if it is dry. Cover with a damp paper towel and reheat for 1 minute on full power. Reheat in 30-second intervals until reheated throughout and steaming.
Nutrition Information
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Calories
228kcal
(11%)
Carbohydrates
19g
(6%)
Protein
4g
(8%)
Fat
13g
(20%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
0.2g
Cholesterol
15mg
(5%)
Sodium
951mg
(40%)
Potassium
670mg
(19%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
5585IU
(112%)
Vitamin C
14mg
(16%)
Calcium
39mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 228 kcal
% Daily Value*
| Calories | 228kcal | 11% |
| Carbohydrates | 19g | 6% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 15mg | 5% |
| Sodium | 951mg | 40% |
| Potassium | 670mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 5585IU | 112% |
| Vitamin C | 14mg | 16% |
| Calcium | 39mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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