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5.0 from 9 votes

Venison Stew, slow cooker or stovetop

This Venison Stew is so easy! It’s so much healthier than beef, and has just as much flavor. The venison in this Venison Stew is neither gamey, nor tough. It is melt in your mouth tender, in the slow cooker or on the stove!

Prep Time
20 mins
Cook Time
8 hrs
Additional Time
8 hrs
Total Time
8 hrs 20 mins
Servings: 6 servings
Calories: 251 kcal
Course: Main Course
Cuisine: American

Ingredients

Day One
  • 1 1/2 lbs Venison, cut into cubes
  • drizzle olive oil to coat pan.
  • 1 onion, diced
  • 1 large carrot, diced
  • 1 talk celery
  • 1/2 cup red wine
  • water to cover
  • salt and pepper, to taste. You can adjust later.
Day Two
  • 1 cup butternut squash, cut in cubes
  • 1 1/2 cup potato, cut in cubes (4 small)
  • 1 cup carrots, cut in chunks (2 medium)
  • 1/2 cup celery, cut in larger chunks
  • 1 tablespoon fresh parsley, minced
  • 1 teaspoon fresh thyme, minced
  • 1/2 teaspoon fresh sage, minced
  • 5 small mushrooms, sliced vertically
  • 1/2 cup frozen pearl onions
  • 3/4 cup frozen peas
  • 3 tablespoon cornstarch

Instructions

For Day One
    Cup of Yum
  1. Trim the venison stew meat well, before cutting into cubes. If stove top cooking, use heavy bottom Dutch oven. If slow cooking, just use any heavy bottom pan. Heat oil on high heat. When oil is hot, add a few pieces of venison at a time so that oil doesn't lose temperature. Brown venison on all sides, when brown, remove to plate.
  2. Once all the venison is browned, reduce heat to medium low. Add a bit more oil to pan. Saute the onion, carrot and celery, scraping up the fond (the brown stuff) in the bottom of the pan. 
  3. Add red wine, continuing, to scrape pan. If using the stove top, add meat back to pan and cover with the stock or water. If using slow cooker add meat and the vegetable mixture and the wine, stock or water to slow cooker. In both cases, cook on low for 4-6 hours. 
  4. Let cool and refrigerate, overnight, or up to 3 days.
Day Two
  1. The next time you cook the stew, add the butternut, potatoes, carrots, celery. and herbs. Cook for 3 hours, or so.
  2. Add mushrooms. Make a slurry of cornstarch and warm water, make sure you stir or whisk all of the lumps out. Cook 1 hour, or so. Add onions and peas and heat through, about 30 minutes. Adjust seasoning. Serve.
  3. Times are not critical, so whatever fits into your schedule, is fine. The times I suggest, are the minimum required to cook the ingredients!

Notes

  • Quantities and ingredients are not crucial in this recipe! Use what you like, in the quantities you prefer.
  • If you enjoy green beans, bell peppers, hot peppers, corn, pumpkin, other squash, whatever you can go into a stew like this!
  • Brown venison well on all sides.
  • Make sure to add all of the browned goodness (fond) from the bottom of the cast pan into the slow cooker.
  • Stew can be cooked in one 8 hour day, but is far superior on day 2.
  • If you don't have any venison stock, you can substitute vegetable stock or beef stock, as a last resort.

Nutrition Information

Calories 251kcal (13%) Carbohydrates 22g (7%) Protein 29g (58%) Fat 3g (5%) Saturated Fat 1g (5%) Cholesterol 96mg (32%) Sodium 101mg (4%) Potassium 948mg (27%) Fiber 4g (16%) Sugar 4g (8%) Vitamin A 8000IU (160%) Vitamin C 23.4mg (26%) Calcium 58mg (6%) Iron 6.3mg (35%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 251

% Daily Value*

Calories 251kcal 13%
Carbohydrates 22g 7%
Protein 29g 58%
Fat 3g 5%
Saturated Fat 1g 5%
Cholesterol 96mg 32%
Sodium 101mg 4%
Potassium 948mg 20%
Fiber 4g 16%
Sugar 4g 8%
Vitamin A 8000IU 160%
Vitamin C 23.4mg 26%
Calcium 58mg 6%
Iron 6.3mg 35%

* Percent Daily Values are based on a 2,000 calorie diet.