Slow Cooker Venison Stew
A rich, savory slow cooker venison stew filled with tender meat, seasonal vegetables, and a flavorful broth. This high-protein, fiber-rich recipe is perfect for a hearty weeknight meal or meal prep, offering comfort with minimal effort.
Equipment
- 1 Large slow cooker (6–8 quarts)
- 1-Large skillet
- 1 cutting board
- 1 sharp knife
- Measuring Cups and Spoons
- Mixing bowl
- Wooden spoon or spatula
Ingredients
Meat & Protein:
- 2 lb venison stew meat or elk, antelope, moose, beef, bear
Coating & Seasoning:
- ¼ cup all-purpose flour
- 2 tsp salt divided
- 1 tsp black pepper
Cooking Fat:
- 1 –2 Tbsp high-heat oil or fat duck fat, avocado oil, clarified butter, or beef tallow
Vegetables:
- 1 lb baby gold potatoes quartered
- 3 –4 large carrots diced
- 3 celery stalks diced
- 1 medium onion diced
- 4 –5 garlic cloves minced
Herbs & Flavorings:
- 2 tsp Herbs de Provence
- 1 15 oz can diced tomatoes, drained
Liquids:
- 4 cups beef or venison stock
- ½ cup dry red wine Cabernet, Bordeaux, or similar
- 5 –10 dashes Worcestershire sauce
Optional Thickener:
- 3 Tbsp cornstarch arrowroot powder, or tapioca starch
Instructions
- Prepare the Venison Meat: Begin by patting your venison stew meat dry with paper towels. Removing excess moisture is key for proper browning. In a medium mixing bowl, combine the all-purpose flour, 1 teaspoon of salt, and ½ teaspoon of black pepper. Toss the venison chunks gently into this mixture, ensuring each piece is evenly coated. This light flour coating will help thicken the stew later and add depth to the flavor.
- Sear the Venison for Rich Flavor: Place a large skillet over medium-high heat and add your choice of high-heat fat, such as duck fat, avocado oil, clarified butter, or beef tallow. Allow the fat to heat until shimmering but not smoking. Working in batches to avoid overcrowding, add the floured venison pieces to the skillet. Sear them for about 2–3 minutes per side until a deep, rich brown crust develops. Browning the meat intensifies flavor and creates a robust base for your stew. Once seared, transfer the venison directly to your slow cooker, placing it as the first layer.
- Prepare the Vegetables: While your venison is searing, prepare the vegetables. Quarter the baby gold potatoes, dice the carrots into bite-sized pieces, slice celery stalks evenly, and dice the onion finely. Mince the garlic cloves. Freshly prepared vegetables not only ensure better texture but also enhance the stew’s aroma and nutrient content.
- Layer the Vegetables in the Slow Cooker: Place the prepared potatoes directly over the seared venison in the slow cooker. Follow with carrots, celery, onion, and garlic. Layering in this way allows the vegetables to slowly absorb flavors from the meat and seasonings as they cook, creating a deeply flavorful stew.
- Add Herbs, Tomatoes, and Seasonings: Sprinkle 2 teaspoons of Herbs de Provence evenly over the layered vegetables. Add the remaining 1 teaspoon of salt and the remaining ½ teaspoon of black pepper. Pour in the drained can of diced tomatoes, distributing them evenly. This step infuses your stew with a fragrant blend of herbs and spices, elevating the dish’s flavor profile.
- Add Liquids for Depth of Flavor: Pour the beef or venison stock over the ingredients in the slow cooker until the meat and vegetables are just covered. Follow with the addition of ½ cup of dry red wine — a Cabernet Sauvignon or Bordeaux works beautifully — and 5–10 dashes of Worcestershire sauce for depth and umami. These liquids combine to create a rich, aromatic broth that will develop slowly over the cooking process.
- Slow Cooking for Tenderness: Cover the slow cooker with its lid and set to low heat. Allow the stew to cook gently for 8–9 hours. Slow cooking at a low temperature is crucial for breaking down the venison fibers, resulting in melt-in-your-mouth tenderness and a stew rich in flavor. For a quicker option, you can cook on high for 4–5 hours, but low and slow is recommended for the best taste and texture.
- Optional Thickening Process: About 6 hours into cooking, if you prefer a thicker stew, prepare a slurry. Remove a few spoonfuls of the broth from the slow cooker into a small bowl. Add your chosen starch — cornstarch, arrowroot powder, or tapioca starch — and stir until completely dissolved. Slowly pour the slurry into the stew and stir gently to combine. Replace the lid and allow the stew to continue cooking for the remaining time. This process gives the broth a luxurious, velvety consistency without overpowering the flavor.
- Taste and Adjust Seasonings: Towards the end of cooking, taste your stew and adjust seasoning if needed. Add a pinch more salt or pepper according to your preference. If desired, a splash of red wine vinegar can brighten the flavors and balance richness.
- Serve and Enjoy: Serve your slow cooker venison stew steaming hot in deep bowls, pairing it with crusty bread to soak up every bit of the flavorful broth. Garnish with a sprinkle of fresh herbs for added color and aroma. This hearty stew is perfect for cozy family dinners, batch cooking for the week, or enjoying as a comfort meal during cold evenings.
Notes
- For best flavor, cook the stew on low for the full 8–9 hours rather than rushing on high heat — this allows the venison to become tender and for flavors to develop fully.
- If using alternative flours or making it gluten-free, ensure the flour or starch blends suit slow cooking. Arrowroot or tapioca starch work well as substitutes.
- Herbs de Provence are highly recommended for an authentic depth of flavor. They blend rosemary, thyme, basil, and lavender for a fragrant herbal note that complements venison beautifully.
- Dry red wine adds richness but can be substituted with an equal amount of red wine vinegar mixed with stock if preferred.
- This recipe works well with a variety of game meats or beef, allowing flexibility depending on availability.
