Crockpot Venison Stew is slow cooked to perfection in a dark rich broth full of deer meat, potatoes, and tenderizing brown ale! Come home to a hot and hearty meal straight from your slow cooker! Pair your venison stew with a few slices of homemade bread. Just right for sopping up all of the tasty rich broth in the bottom of your bowl!
There is nothing that will draw your family to the kitchen like the wonderful aromas of venison stew hitting their nose as soon as they walk in the house! This Crockpot Venison Stew will do exactly that. So flavorful and delicious, there won’t be a drop left in their bowls.
Why I make Crockpot Venison Stew
I always start thinking about Crockpot Venison Stew when the fall gets here. Pretty soon, another deer hunting season will be right around the corner. We will be back in the woods, looking to bring home some more wild game for our freezer.
A few things have changed since the beginning of this website. I actually go hunting for wild game with Grumpy now! So, when we return from the night watch in the woods, we are usually chilly and hungry. Therefore, there is nothing more satisfying than to come home to a home filled with the aroma of a hot venison dinner ready to go on the table. This Crockpot Venison Stew warms us up quite well after spending time in the woods!
What you need to know about deer meat
Stew meat is basically the least tender cut of the deer. Grumpy says it is the bits and pieces of tougher meat that also can made into ground venison. It is the tougher meat from the animal which is why slow cooking it is the best way to prepare it.
Yes, you an use other cuts of meat. The cut of meat you are cooking will pretty much dictate how you will cook it. A more tender cut of meat does not need to be cooked long and I don’t recommend slow cooking the meal if you are not using stew meat. Tender cuts of meat can become tough if they are over cooked.
Wild game has a rich and earthy flavor. However, gaminess is caused by several factors. Undesirable flavor can be the result of taking an older buck, one that was in the rut (therefore his testosterone is high), or poor processing can all be factors of a gamey flavor.
It depends on how the meat is packaged. I recommend vacuum sealing. Good wrapping will assist in longer storage. We have had venison in the freezer for as long as 2 years and have never had freezer burnt meat.
Troubleshooting your slow cooker venison stew recipe
- Follow the recommended cooking method for this recipe. Cooking it longer is ok but do not cook it for less time.
- If you cook this recipe on high, I recommend 4 hours. However, I highly recommend that you cook this recipe on low.
- Be sure to dice your carrots and potatoes into smaller pieces. A good recommendation is 1″ cubes. Anything larger can cause your vegetables to not cook.
- Follow the instructions for layering the ingredients into your pot. Potatoes and carrots will take longer to cook than any of your other ingredients and need to be on the bottom layer closer to the heat.
Making Crockpot Venison Stew
Prepare the stew meat by tossing it with flour, salt and pepper in a mixing bowl.
Heat a large non-stick skillet until it is hot. Add 1 tablespoon of oil and sear meat until browned on all sides. This should only take 2-3 minutes.
While deer meat is searing, prepare your vegetables for the stew. Chop and measure your vegetables for the venison stew and set aside.
In your slow cooker, layer your vegetables and seasoning in your slow cooker ceramic pot. Start with the potatoes and end with the seasonings (the first 13 ingredients listed in the recipe).
Place the browned stew meat on top of layered vegetables and pour broth over top. Place the lid on your crockpot and set your it to cook on low temperature for about 7-1/2 hours. Cooking on high heat is not recommended for this recipe.
When your stew is done, remove the bay leaf, serve and enjoy!
You may need
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I highly recommend using Better than Bouillon Beef Concentrate for your beef broth. It is my go to every time for broth. What I love about it is that it is a concentrate that you store in your refrigerator until you are ready to use it. Then, you mix it with water to make your broth and proceed with the recipe. No more forgetting partially opened boxes of broth in your fridge that go to waste!
What I like to serve with Venison Stew
Whenever we eat a stew, we like to have some sort of starch to soak up the gravy in the bottom of our bowl. I usually will make a recipe of Homemade Soft White Bread or Homemade Sweet Dinner Rolls to serve with this stew!
If you love Venison Recipes, be sure to check out my NEW website Honeybunch Hunts! There you will find recipes for wild game, fish, canning, dehydrating, and loved family recipes!
- 2 cups Yukon gold or red potato peeled and cubed
- 2 cups cremini mushrooms quartered
- 1/2 cup onion diced
- 1 cup celery sliced
- 1 cup carrot sliced
- 1/3 cup tomato paste
- 1 tsp dried oregano
- 1-1/2 tsp sugar
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 3/4 tsp black pepper freshly ground
- 1/2 tsp salt
- 2 large garlic cloves minced
- 1 bay leaf
- 1/4 cup flour
- 1/8 tsp salt
- 1/8 tsp black pepper freshly ground
- 1 lb venison tenderloin (or stew meat) cut into 1-1/2 inch pieces
- 1 tbsp canola oil
- 1 cup brown ale
- 1 14-oz can less-sodium beef broth
- Layer first 14 ingredients in an electric crockpot.
- Combine flour, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a shallow dish; dredge venison in flour mixture. Heat oil in a large nonstick skillet over medium-high heat; add venison. Cook 4 minutes or until browned on all sides, turning frequently. Add venison to crockpot.
- Pour beer and broth over venison. Cover and cook on low 7 1/2 hours or until meat is tender. Discard bay leaf.
- Stew can be frozen in an airtight container for up to three months; add a little more water or beer when reheating.
Fat 5g, Protein 28g, Fiber 3 g, Carbohydrates 25g.
Nutrition information calculated using myfitnesspal is provided as a courtesy, but will vary depending on the specific brands of ingredients you use. Please consult with your doctor regarding specific health needs
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Serving Size:1/6th of recipe
Amount Per Serving: Calories: 279 Total Fat: 5g Carbohydrates: 25g Fiber: 3g Protein: 28g