Maine Venison Stew

25 Reviews

Prep: 20 min
Cook: 9 hr
Ready In: 9 hr 20 min

“A slow cooked easy recipe, all ingredients are diced and thrown into the crock pot with no pre-cooking prep work. A hearty tasting stew that is not 'gamey', it would work just as well with beef.” - by Shann

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Metric US

Original recipe yields 8 servings

Directions

Combine the venison, potatoes, onions, celery, carrots, bouillon, broth, and seasoning sauce in a slow cooker. Pour in just enough water to cover. Turn to High and cook until the stew comes to a boil. Reduce heat to Low and continue cooking until the venison is tender, about 8 to 10 hours.
Ladle off any fat which has collected on the surface, then stir in the peas and mushrooms if using. Season to taste with salt and pepper. Whisk together the cornstarch and water. Stir this into the stew, increase heat to High, and cook until the stew has thickened and the peas have warmed through.

Nutrition

Amount Per Serving (8 total)

Calories
407 cal
20%

Fat
3.4 g
5%

Carbs
61.9 g
20%

Based on a 2,000 calorie diet

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Reviews (25)

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Jennifer

Feb. 25, 2008

"I am very impressed with this simple recipe. I didn't have venison or the browning sauce so I used beef and added in some spices and hot sauce. It is delicious! I think next time I will brown the bee..." See moref separately to try and separate out the fat easier. I started this at night and put it on low overnight and waking up to these delicious aromas was heaven! I couldn't wait to dive in!"

Sarah

Jan. 25, 2007

"This was excellent and very easy to put together. I used parsley instead of the browning and seasoning sauce and omitted the peas. I served it with warm bread. The meat was very tender and flavorful. ..." See moreI'll make this again."

Pam-3BoysMama

Nov. 6, 2009

"Excellent recipe! My oldest got his first deer this year. The first recipe we tried was this one. The one modification I made was to shake the venison cubes in a mixture of flour, salt, pepper, garlic..." See more and onion powders and quickly fry them in canola oil before adding to the pot. Then I deglazed the pan with beef stock and added that to the stew. Delicious!"

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