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Slow Cooker Venison Stew

Slow Cooker Venison Stew

  • Prep

    30 m
  • Cook

    7 h 15 m
  • Ready In

    7 h 45 m
BYOUNG1519

BYOUNG1519

An easy to make venison stew to die for.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 239 kcal
  • 12%
  • Fat:
  • 7.9 g
  • 12%
  • Carbs:
  • 5.1g
  • 2%
  • Protein:
  • 31.8 g
  • 64%
  • Cholesterol:
  • 114 mg
  • 38%
  • Sodium:
  • 657 mg
  • 26%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
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Reviews

Paul
114

Paul

1/18/2007

This is a great recipe using venison. I'm amazed at the low ratings, must be new. It's hard to cook great meals with venison without going the extra mile to get some of the gamey flavor out. I added potatos and carrots. Had to use a cup of water,a full 15 oz can of tomato sauce and only used one lb of venison. The tomato gravy turned out excellent in thickness. Like a lot of my tomato based stews, I added 1/4 cup ketchup,a tbsp of worcestershire and two tsp of bacon grease. Wow, delicious! This is a keeper. I challenge anyone to try this.

Asteroid
82

Asteroid

1/21/2009

This was good stew, even better the second day. However, I don't think venison should be cooked this long, as it has little to no fat content. As often happens, some bites were tender and others were chewy and dry. I used a cut labeled by my hunter as "hind roast." I'd be interested to know what cut of meat others used. In my opinion, the gaminess that some people complain of is due to the age of the animal or perhaps not butchering promptly. The meat my hunter provides always has a pleasant flavor.

DUKECH1
68

DUKECH1

12/4/2006

Very good! I tried two variations, on the first I added two large potatoes and it was great! On the second, I added 1TBS fresh rosemary and served over pasta, wonderful again! This dish has a lot of Tuscan overtones and is really good!

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