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Slow Cooker Venison Stew

This hearty Slow Cooker Venison Stew with mushrooms, chestnuts and cranberries is easy to make and totally delicious.

Prep Time
15 mins
Cook Time
8 hrs
Total Time
8 hrs 15 mins
Servings: 4 servings
Calories: 524 kcal
Course: Main Course
Cuisine: American , British

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

Instructions

    Cup of Yum
  1. 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.
  2. Add a splash more oil if needed and reduce the heat. Sauté the onion and mushrooms for 5-7 minutes, stirring, or until softened.
  3. 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).
  4. Add the meat, chestnuts, cranberries, beef broth, wine and Worcester Sauce and stir to combine.
  5. Cover and cook on HIGH for 4 -5 hours or LOW for 7 -8 hours or until the venison is tender.
  6. Check the seasoning and add salt and pepper if needed.
  7. 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

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

% 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.