Easy Slow Cooker Venison Stew Recipes

SLOW COOKER VENISON STEW

Slow Cooker Venison Stew image

If you've got some venison stew meat in the freezer, here's a fantastic recipe to make the most of it. Full of rich flavors and hearty vegetables such as mushrooms, potatoes, and turnips, this rustic, comforting stew comes together in a snap thanks to your slow cooker. The recipe calls for the meat to be browned in a skillet before it is added to the slow cooker, but if you want to cut down on prep time, you can put the flour-coated meat straight into the slow cooker. (Browning makes the meat more flavorful but it's not an essential step.) The addition of blackberry jam might sound odd, but trust us: it helps thicken the stew and adds a subtle sweetness to the sauce that balances out the savory flavors of the brown ale and Dijon mustard. Serve the stew as-is with plenty of crusty bread on the side, or ladle it over hot cooked mashed potatoes or buttered egg noodles.

Provided by Southern Living Test Kitchen

Time 4h10m

Yield Serves 6 (serving size: 2 1/2 cups)

Number Of Ingredients 18

Ingredients

3/4 cup (about 3 1/4 oz.) all-purpose flour, divided
5 teaspoons kosher salt, divided
2 pounds venison stew meat, cut into (1-in.) pieces
1/4 cup canola oil
4 cups unsalted beef broth, divided
1 (12-oz.) bottle brown ale beer (such as Newcastle)
8 ounces fresh cremini mushrooms, quartered (3 cups)
2 cups cubed (1-in. pieces) Yukon Gold potatoes (from 12 oz. unpeeled potatoes)
3 medium (12 oz. total) carrots, cut into 1- x 1/2-in. pieces (about 2 cups)
1 medium (6 oz.) turnip, peeled and cut into 1-in pieces (about 1 1/4 cups)
2 tablespoons tomato paste
1 tablespoon chopped fresh thyme
2 cups trimmed and halved fresh Brussels sprouts (from 10 oz. Brussels sprouts)
1/3 cup blackberry jam
1/4 cup thinly sliced fresh chives, plus more for garnish
3 tablespoons country-style Dijon mustard
1 tablespoon chopped fresh dill
1/2 teaspoon black pepper

Steps:

Stir together 1/2 cup of the flour and 2 1/2 teaspoons of the salt in a large bowl. Add venison; toss to coat.
Heat 2 tablespoons of the oil in a large cast-iron skillet over medium-high. Add half of the venison; cook, turning occasionally, until browned on all sides, 8 to 10 minutes. Remove from skillet; wipe skillet clean. Repeat process using remaining oil and venison.
Whisk together 1/2 cup of the broth and remaining 1/4 cup flour in a small bowl until smooth; place in a 6-quart slow cooker. Add browned venison, beer, mushrooms, potatoes, carrots, turnip, tomato paste, thyme, and remaining 3 1/2 cups broth. Cover and cook until venison and vegetables are just tender, about 6 hours on LOW or 3 hours on HIGH.
Stir Brussels sprouts into stew; cover and cook until tender, about 30 minutes on HIGH. Stir in jam, chives, mustard, dill, pepper, and remaining 2 1/2 teaspoons salt. Divide stew evenly among bowls; garnish with additional chives.

EASY VENISON STEW

Easy Venison Stew image

This is a simple and tasty way I make venison. Like anything else it's better with fresh ingredients rather than canned, but this is what I had on hand. This is wonderful served over brown or wild rice.

Provided by Sherri

Categories Soups, Stews and Chili Recipes Stews

Time 40m

Yield 4

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
1 onion, chopped
2 cloves minced garlic
1 pound venison, cut into strips
1 (28 ounce) can diced tomatoes
1 (8 ounce) can sliced mushrooms, drained
½ teaspoon dried thyme
½ teaspoon dried sage
¼ teaspoon dried tarragon
¼ teaspoon salt

Steps:

Heat the olive oil in a large skillet over medium heat; cook and stir the onion and garlic in the hot oil until the onion is translucent, about 5 minutes. Add the venison to the skillet; cook and stir until evenly browned. Stir the tomatoes, mushrooms, thyme, sage, tarragon, and salt into the mixture; cover the skillet and allow the mixture to simmer until the venison is tender, 30 to 40 minutes.

Nutrition Facts : Calories 249.3 calories, Carbohydrate 12.6 g, Cholesterol 85.5 mg, Fat 9.4 g, Fiber 3.6 g, Protein 26.2 g, SaturatedFat 1.9 g, Sodium 721 mg, Sugar 7.1 g

SLOW COOKER VENISON STEW

Slow Cooker Venison Stew image

An easy to make venison stew to die for.

Provided by BYOUNG1519

Categories Soups, Stews and Chili Recipes Stews

Time 7h45m

Yield 6

Number Of Ingredients 12

Ingredients

3 stalks celery, diced
½ cup chopped onion
2 cloves garlic, minced
1 tablespoon chopped fresh parsley
2 tablespoons vegetable oil
2 pounds venison stew meat
salt and pepper to taste
dried oregano to taste
dried basil to taste
1 cup tomato sauce
½ cup dry red wine
½ cup water

Steps:

Place the celery, onion, garlic, and parsley in the bottom of a slow cooker. Heat the oil in a large frying pan over medium-high heat. Brown the venison well in two batches, and add to the slow cooker.
Season to taste with salt, pepper, oregano, and basil. Pour in the tomato sauce, red wine, and water. Cook on Low for 7 to 10 hours.

Nutrition Facts : Calories 238.9 calories, Carbohydrate 5.1 g, Cholesterol 114.3 mg, Fat 7.9 g, Fiber 1.2 g, Protein 31.8 g, SaturatedFat 2 g, Sodium 657.2 mg, Sugar 2.7 g

EASY SLOW COOKER VENISON STEW

Easy Slow Cooker Venison Stew image

This recipe is fast and easy. I usually put this in a slow cooker, but you can put it in a small roaster and let it cook on low after it is simmering. Serve over hot pasta.

Provided by GCKS

Categories Soups, Stews and Chili Recipes Stews

Time 8h10m

Yield 6

Number Of Ingredients 5

Ingredients

2 pounds venison stew meat
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed golden mushroom soup
½ onion, chopped
4 carrots, cut into 1 inch pieces

Steps:

In a slow cooker, combine venison, cream of mushroom soup, golden mushroom soup, onion and carrots. Cover and cook on low setting for 6 to 8 hours.

Nutrition Facts : Calories 277.6 calories, Carbohydrate 12.2 g, Cholesterol 130.5 mg, Fat 8.2 g, Fiber 1.7 g, Protein 36.8 g, SaturatedFat 2.6 g, Sodium 793.6 mg, Sugar 3.5 g

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