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5.0 from 3 votes

Slow Cooker Venison Stew Recipe

The Best Slow Cooker Venison Stew Recipe with tender, juicy venison, potatoes and carrots in an easy, delicious, and flavorful stew.

Prep Time
10 mins
Cook Time
8 hrs
Total Time
8 hrs 10 mins
Servings: 8
Calories: 228 kcal
Course: Soup , Dinner
Cuisine: American

Ingredients

  • 1 (3-4) pound venison roast leg, shoulder, or neck roast, bone-in or boneless
  • 4 tablespoons butter
  • 4 tablespoons olive oil
  • 2 tablespoons all-purpose flour
  • 2 tablespoons tomato paste
  • 2 teaspoons Stone House Seasoning
  • 4 cups beef stock
  • 1 cup red wine a deep, rich red wine such as burgandy or merlot work well
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon Worcestershire sauce 
  • 2 cups carrots
  • 2 cups potatoes
  • 1 medium onion peeled and cut into 8 wedges
Optional Ingredients to taste
  • brown sugar to taste
  • kosher salt to taste

Instructions

Dry Age the Venison (up to 3 days)
    Cup of Yum
  1. 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
  1. 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.
  2. 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.
  3. Add the vegetables. Add the carrots, potatoes, and onion to the slow cooker.
  4. 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.

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

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

% 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.