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Slow Cooker Venison Stew Recipe

Avatar photoByNora
Jump to Recipe· 4.4 from 105 reviews

If you’re looking for a comforting, rich meal that practically cooks itself and bursts with flavor, you’re going to adore this Slow Cooker Venison Stew Recipe. I absolutely love how this stew comes together — it’s thick, hearty, and full of those deep, savory notes you crave on a chilly evening. Plus, it’s super forgiving and perfect for anyone new to cooking venison or slow cooker meals. Stick with me, and I’ll share all my tips so you’ll nail it, even if you’ve never made venison stew before!

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Why You’ll Love This Recipe

  • Hands-Off Cooking: Just prep, set your slow cooker, and relax while the magic happens.
  • Deep Flavor Development: Slow cooking lets the venison get tender and soak up all those herbs and wine notes.
  • Flexible Ingredient Swaps: Use elk, beef, or even bear if you’re feeling adventurous.
  • Perfect Comfort Food: Thick, hearty, and ideal for warming up after a long day outdoors or at home.
A close-up view of a rich stew inside a black slow cooker shows layers of chunky textures and colors. The thick brown sauce fills the pot, covering large pieces of orange carrots, light yellow potatoes, and soft green celery. Dark brown meat chunks are scattered throughout, some partially submerged and some visible on top. Small green herbs are sprinkled across the stew’s surface, adding a fresh touch. The gloss of the sauce reflects light, giving it a moist and hearty look. The slow cooker sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Slow Cooker Venison Stew, venison stew recipe, hearty slow cooker dinner, easy venison stew, comforting venison meal this …

Ingredients You’ll Need

These simple, straightforward ingredients work beautifully together to create a stew that feels rustic yet refined. When shopping, look for quality venison that’s been trimmed well – that really makes a difference in tenderness and flavor.

Flat lay of raw venison stew meat chunks, a small white bowl of all-purpose flour, two whole brown eggs with clean shells, a small white bowl of coarse salt, a small white bowl of black peppercorns, a small white bowl of golden avocado oil, quartered baby gold potatoes, diced large orange carrots, diced green celery stalks, diced white onion, whole garlic cloves unpeeled, a small white bowl of mixed dried Herbs de Provence, drained diced fresh red tomatoes in a small white bowl, a small white bowl of rich brown beef broth, a small white bowl of deep red dry red wine, a small white bowl of dark Worcestershire sauce, a small white bowl of fine white cornstarch placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Slow Cooker Venison Stew, venison stew recipe, hearty slow cooker dinner, easy venison stew, comforting venison meal
  • Venison stew meat: Choose tender cuts if possible; drying the meat before coating helps the sear stick better.
  • All purpose flour: Helps create that cozy, thick texture when combined with the starch later.
  • Salt & pepper: Essential for seasoning, split between coating the meat and layering the stew.
  • High heat oil or fat: Duck fat or avocado oil works wonderfully for searing thanks to their high smoke points.
  • Baby gold potatoes: Quartering them keeps bite-sized pieces that absorb the stew’s flavor perfectly.
  • Carrots: Add sweetness and texture.
  • Celery: For subtle earthiness and aroma.
  • Onion: The backbone of savory dishes – don’t skip it!
  • Garlic cloves: Minced finely for even distribution of that punchy bite.
  • Herbs de Provence: This blend brings a fragrant, floral layer that works wonders in venison stew.
  • Canned diced tomatoes: Adds acidity and depth without overpowering.
  • Beef or venison stock: The base liquid that carries all those rich flavors.
  • Dry red wine: Cabernet or Bordeaux are my go-to choices for that winey complexity.
  • Worcestershire sauce: Small dashes boost umami and savoriness dramatically.
  • Optional starch: Cornstarch or arrowroot powder to thicken the stew if you love a richer consistency.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this recipe my own by swapping in whatever root veggies I have on hand or adjusting the seasoning for different occasions. Feel free to personalize it to what your family enjoys most!

  • Meat Variations: I once used elk meat, and it gave the stew a slightly sweeter, richer taste that my family went nuts for.
  • Vegetable Swaps: Add parsnips or turnips for a bit more earthiness and texture.
  • Spicier Twist: A pinch of cayenne or smoked paprika brings a warm kick if you like a little heat.
  • Make it Gluten-Free: I swapped out the flour for arrowroot powder with great results; just don’t skip the sear step!

How to Make Slow Cooker Venison Stew Recipe

Step 1: Prep and Coat the Venison

First, pat your venison chunks dry with a clean towel – this little trick helps the flour stick better and gives you a beautiful sear. Then mix your flour, some salt, and pepper in a bowl and toss the venison until completely coated. You’ll want a nice, even layer of flour; it not only helps thicken the stew later but also adds a lovely crust to the meat once seared.

Step 2: Sear the Meat for Flavor

Heat your oil or animal fat in a skillet over medium-high heat. When it’s shimmering and hot, carefully add the venison in batches—crowding will steam the meat instead of searing it. Brown all sides until you get that gorgeous deep color, which really locks in flavor. This step takes about 5-7 minutes depending on your batch size. Once seared, transfer the venison directly into your slow cooker.

Step 3: Build Your Stew Layers

Layer the quartered baby potatoes at the bottom of the slow cooker, then add your seared venison on top. Follow with the carrots, celery, diced onion, minced garlic, Herbs de Provence, the remaining salt and pepper, and drained diced tomatoes. Finally, pour in your beef or venison stock, red wine, and a generous splash of Worcestershire sauce. Give a gentle stir to combine everything evenly.

Step 4: Slow Cook Low and Slow

Set the slow cooker on low and let it work its magic for 8-9 hours. This long, slow cooking melts the meat into tender perfection and melds all those robust flavors. If you’re short on time, you can do 4-5 hours on high, but honestly, the low-and-slow method is where the magic really happens.

Step 5: Optional Thickening Trick

About six hours in, I like to thicken things up a bit. Scoop out a few spoonfuls of broth into a small bowl, stir in your corn starch or suitable alternative until dissolved, then whisk this slurry back into the stew. It gives you that perfectly rich, stick-to-your-ribs consistency without any weird lumps. Just skim the lid slightly so steam can escape, and let it finish cooking.

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Pro Tips for Making Slow Cooker Venison Stew Recipe

  • Dry Your Meat First: Removing moisture before flouring ensures a better sear and richer flavor.
  • Don’t Skip Searing: I learned the hard way this adds essential depth—you’ll regret it if you don’t!
  • Use High Heat Fats: Duck or beef fat holds up to searing heat without burning, enhancing taste.
  • Thicken Late: Adding starch early can make your stew gummy, so wait until nearly done.

How to Serve Slow Cooker Venison Stew Recipe

Slow Cooker Venison Stew Recipe - Serving

Garnishes

I love finishing this stew off with a sprinkle of fresh parsley or thyme — it adds a bright contrast to all that rich, slow-cooked flavor. Sometimes, I toss in a few chopped green onions or even a dollop of sour cream if I’m feeling indulgent. These little touches elevate the presentation and taste.

Side Dishes

This stew pairs beautifully with crusty rustic bread—perfect for mopping up every last drop. Mashed potatoes or buttery egg noodles are also fantastic sides if you want something extra hearty. For something lighter, a crisp green salad with a tangy vinaigrette balances the richness wonderfully.

Creative Ways to Present

For holidays or special dinners, I like to serve this venison stew in individual stoneware bowls with a sprig of fresh rosemary on top. Adding a small side ramekin of homemade crusty garlic bread makes for a beautiful, cozy presentation that impresses guests but doesn’t add stress to your prep.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover venison stew in airtight containers in the fridge for up to 3-4 days. The flavors actually deepen overnight, so leftovers taste even better the next day. Just be sure to cool it down quickly to keep things fresh.

Freezing

This recipe freezes like a dream. I portion out the stew into freezer-safe containers, leaving some room at the top for expansion. It can keep frozen for 2-3 months, making it a lifesaver on busy weeks. When thawed, the texture and flavor remain impressively intact.

Reheating

To reheat, I gently warm the stew on the stovetop over low heat, stirring occasionally to prevent sticking. If it feels too thick, a splash of stock or water refreshes the consistency perfectly. Microwave reheating works too in a pinch, just cover and stir halfway through.

FAQs

  1. Can I use other types of meat in this Slow Cooker Venison Stew Recipe?

    Absolutely. While venison is the star here, this recipe works beautifully with elk, antelope, moose, beef, or even bear. The key is to choose stew cuts that benefit from slow, gentle cooking to become tender and flavorful.

  2. How long should I cook venison stew in a slow cooker?

    The best results come from cooking on low for 8-9 hours, which lets the meat fully tenderize and flavors develop deeply. If you’re short on time, 4-5 hours on high will work, but it won’t be quite as tender or flavorful.

  3. Do I have to sear the venison before slow cooking?

    Searing is highly recommended. It caramelizes the meat’s surface, adding rich, complex flavor and a better texture. Skipping this step can result in a stew that tastes more one-dimensional.

  4. Can I make this recipe gluten-free?

    Yes! Try swapping the all-purpose flour for arrowroot powder or a gluten-free flour blend. You can also skip the flour coating step and rely on the optional starch thickener toward the end for a great texture.

  5. What’s the best way to thicken the stew?

    Adding a slurry of corn starch, arrowroot, or tapioca starch about 6 hours into cooking helps thicken the stew without clumps. Avoid adding starch too early to prevent a gummy texture.

Final Thoughts

This Slow Cooker Venison Stew Recipe is one of those meals that feels like a warm hug on a plate — easy to make but impressively rich and satisfying. When I first tried it, I was blown away by how tender the venison became and how well the flavors melded after hours of slow cooking. If you’re looking to explore cooking with game meat or just want a hearty stew that feeds a crowd with minimal effort, I wholeheartedly recommend giving this recipe a go. Trust me, once you do, it’s going to become a staple you’ll turn to again and again.

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Slow Cooker Venison Stew Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 105 reviews
  • Author: Nora
  • Prep Time: 15 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 15 minutes
  • Yield: 6–8 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American
Print Recipe

Description

This Slow Cooker Venison Stew is a thick, hearty, and flavorful meal perfect for cozy dinners. Featuring tender venison slow-cooked with potatoes, carrots, celery, and aromatic Herbs de Provence in a rich broth enhanced by red wine and Worcestershire sauce, this stew is ideal for those who enjoy robust game meat dishes with comforting textures.

Ingredients

Main Ingredients

  • 2 lbs. venison stew meat (or elk, antelope, moose, beef, bear – really any red meat)
  • ¼ cup all purpose flour
  • 2 tsp. salt, divided
  • 1 tsp. pepper
  • 1–2 Tbsp. high heat tolerant oil or fat (duck/deer/beef fat, avocado oil, clarified butter)
  • 1 lb. baby, gold potatoes, quartered
  • 3–4 large carrots, diced
  • 3 celery stalks, diced
  • 1 onion, diced
  • 4–5 garlic cloves, minced
  • 2 tsp. Herbs de Provence
  • 1 (15oz.) can diced tomatoes, drained
  • 4 cups beef or venison stock
  • ½ cup red wine (dry red like a Cabernet or Bordeaux)
  • 5–10 dashes Worcestershire sauce

Optional Thickening Agent

  • 3 Tbsp. corn starch, arrowroot powder or tapioca starch

Instructions

  1. Prepare the Venison: In a medium bowl, mix the flour, 1 teaspoon salt, and 1/2 teaspoon pepper. Pat the venison dry with a towel to remove moisture. Toss the venison chunks in the flour mixture until evenly coated and the flour is absorbed.
  2. Sear the Meat: Heat a large skillet over medium-high heat and add the oil or fat. Once hot, sear the venison chunks on all sides until browned, working in batches if necessary to avoid overcrowding. This step locks in flavor.
  3. Assemble in Slow Cooker: Transfer the seared venison to the bottom of your slow cooker. Add the quartered potatoes on top. Layer the diced carrots, celery, onion, minced garlic, Herbs de Provence, remaining 1 teaspoon salt, remaining 1/2 teaspoon pepper, drained diced tomatoes, beef or venison stock, red wine, and Worcestershire sauce in order over the meat and potatoes.
  4. Slow Cook: Cover the slow cooker and cook on low for 8 to 9 hours. This long cooking time allows flavors to meld beautifully and tenderizes the meat to perfection.
  5. Optional Thickening: About 6 hours into cooking, take a few spoonfuls of broth from the stew and place them in a separate bowl. Stir in your choice of starch (corn starch, arrowroot, or tapioca) until fully dissolved to create a slurry. Pour the slurry back into the stew, stir well, and leave the slow cooker lid slightly ajar to continue cooking for the remaining time to achieve a thicker stew consistency.
  6. Serve: Once done, serve the venison stew hot, ideally with crusty bread for dipping, and enjoy a comforting and filling meal.

Notes

  • You can cook the stew on high for 4-5 hours, but cooking on low for 8-9 hours yields better flavor and tenderness.
  • This recipe has not been tested with gluten-free flour; however, it is likely to work fine. Alternatively, you may skip coating the meat in flour and instead use the suggested starch at the thickening step.
  • Feel free to substitute venison with other red meats such as elk, antelope, moose, beef, or even bear.
  • For a richer flavor, consider using game fat or clarified butter for searing.

Nutrition

  • Serving Size: 1 cup (approx. 240g)
  • Calories: 320 kcal
  • Sugar: 5 g
  • Sodium: 680 mg
  • Fat: 14 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 3 g
  • Protein: 32 g
  • Cholesterol: 90 mg
Avatar photo

Hey there, I’m Nora Blake, the foodie behind LittleSpoonBites.com! I’m here to make cooking YUMMY, EASY, and a whole lotta FUN! From cozy dinners to sweet treats, I’m all about simple recipes that taste like a warm hug. So grab a spoon, tie that apron, and let’s whip up something DELICIOUS together!

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