Tender venison, hearty potatoes, carrots, and a touch of spice make this Venison Stew Recipe the ultimate comfort food. Perfect for slow cooking!
Let’s be honest—venison can be a bit intimidating if you’re not used to cooking with it. I still remember the first time I gave it a try. It was one of those “fake it ‘til you make it” moments, and let me tell you, I faked it hard. My uncle had sent me home with a cooler full of venison after his latest hunting trip, and I didn’t want to admit I had no idea what to do with it.
So, I called my mom. Her advice? “Just throw it in a stew; you can’t mess that up.” Spoiler: You can. My first attempt was…well, let’s just say I’m glad the dog liked it. But after a few tweaks (and more calls to Mom), I finally cracked the code. Now, this venison stew has become one of my favorite cold-weather recipes.
Every time I make it, I’m reminded of those early kitchen experiments and the way food can bring us together—whether it’s around a dinner table or over a frantic phone call to Mom.
Why You’ll Love This Venison Stew Recipe?
- Perfect for Beginners: Even if you’ve never cooked with venison before, this recipe is super forgiving.
- Slow Cooker Magic: Toss everything in, walk away, and come back to a kitchen that smells amazing.
- Tender and Flavorful: The low, slow cooking time makes the venison unbelievably tender.
- One-Pot Wonder: It’s hearty, filling, and full of veggies—no side dishes required (unless you’re a bread fanatic like me).
- Leftovers That Wow: Somehow, it tastes even better the next day.
Ingredient Notes:
Here’s why these ingredients work so well together—and how to make the most of them:
- Venison: Lean, flavorful, and perfect for slow cooking. If venison isn’t your thing, beef is a great substitute.
- Potatoes & Carrots: These veggies soak up all the delicious flavors, turning every bite into pure comfort.
- Tomatoes with Green Chilies: Adds a subtle kick and a touch of acidity to balance the richness.
- Beef Bouillon: These little cubes pack a punch of umami flavor.
- Worcestershire Sauce: A splash of this brings depth and complexity to the broth.
- Spices: Paprika, seasoned salt, and a touch of sugar create a perfect balance of savory and sweet.
How To Make Venison Stew?
Making this stew is like following a foolproof blueprint for comfort food success.
- Veggie Prep
Start by slicing the carrots, chopping the onion, and cutting the potatoes into chunks. Pro tip: Soak the potato chunks in cold water while you prep the other ingredients. It keeps them from browning and makes you feel like a kitchen pro. - Coat the Venison
Cut the venison into bite-sized chunks, pat them dry, and toss them in a mix of flour, salt, and pepper. This step not only thickens the stew as it cooks but also gives the meat a little extra flavor. - Load the Slow Cooker
Add the venison, veggies, water, diced tomatoes (juice included!), Worcestershire sauce, garlic, bouillon cubes, and all the seasonings into your slow cooker. Give it a good stir to mix everything up. - Let It Cook
Set your slow cooker to low and let it do its thing for 8-12 hours. If you’re short on time, 4-6 hours on high will work too. Either way, the house is going to smell amazing. - Finishing Touches
Once it’s done, taste and adjust the salt if needed. Sprinkle some chopped parsley or cilantro on top for a fresh, vibrant finish.
Storage Options:
- Refrigerator: Store leftovers in an airtight container for up to three days. Reheat gently on the stove or microwave.
- Freezer: Freeze portions in airtight containers for up to three months. Let them thaw in the fridge overnight before reheating.
- Make-Ahead: Assemble everything in the slow cooker the night before, then set it to cook in the morning.
Variations and Substitutions:
This recipe is flexible, so don’t be afraid to make it your own:
Want To Save This Recipe?
- Different Meat: Swap venison for beef, lamb, or even turkey.
- Extra Veggies: Mushrooms, celery, or parsnips make great additions.
- Spice It Up: Add a pinch of red pepper flakes or a dash of hot sauce for some heat.
- Low-Carb Option: Replace the potatoes with cauliflower florets.
- Gluten-Free: Use a gluten-free flour blend to coat the venison.
What to Serve with Venison Stew?
This hearty stew is a meal in itself, but here are some pairing ideas to take it up a notch:
- Crusty Bread: Perfect for soaking up every last drop of that savory broth.
- Mashed Potatoes: Serve the stew over a bed of creamy mashed potatoes for extra comfort.
- Simple Salad: A crisp green salad with a tangy vinaigrette balances out the richness.
- Wine: A bold red like Malbec or Cabernet Sauvignon complements the flavors beautifully.
Frequently Asked Questions:
Can I use frozen venison?
Yes, just thaw it completely and pat it dry before cooking.
Do I have to cook the venison before adding it to the slow cooker?
Nope! Coating it in flour and seasoning is enough—it’ll cook beautifully in the slow cooker.
Can I make this on the stovetop instead of a slow cooker?
Absolutely. Use a large pot or Dutch oven and let it simmer on low heat for 2-3 hours, stirring occasionally.
And there you have it—my go-to Venison Stew Recipe. Whether you’re looking for a cozy winter meal or a way to try something new with venison, this recipe won’t let you down. Give it a try, and let me know how it goes! Got any tips or fun twists? Drop them in the comments—I’d love to hear about your kitchen adventures.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Venison Stew Recipe
Ingredients
- 4 medium carrots sliced
- 3 medium potatoes cut into 1-inch chunks
- 1 medium onion chopped
- 2 pounds venison stew meat cut into 1-inch chunks
- ¼ cup all-purpose flour
- 2 teaspoons salt
- ½ teaspoon ground black pepper
- 4 cups water
- 1 10-ounce can diced tomatoes with green chilies, undrained
- 1 tablespoon Worcestershire sauce
- 2 garlic cloves minced
- 4 beef bouillon cubes crushed
- 2 teaspoons paprika
- 2 teaspoons seasoned salt
- 1 teaspoon sugar
- Salt to taste
- Chopped parsley or cilantro for garnish
Instructions
Prepare the Vegetables
- Begin by rinsing the carrots and potatoes thoroughly. Slice the carrots into even pieces and cut the potatoes into 1-inch chunks. Chop the onion finely. To prevent the potatoes from browning, soak them in cold water until ready for use.
Prepare the Venison
- Cut the venison into 1-inch chunks, ensuring uniformity for even cooking. Pat the pieces dry with paper towels to remove excess moisture.
Coat the Venison
- In a small bowl, combine the all-purpose flour, salt, and ground black pepper. Sprinkle this mixture over the venison and toss until all pieces are evenly coated. This step helps thicken the stew as it cooks.
Assemble the Ingredients
- Transfer the coated venison to a slow cooker. Add the prepared carrots, potatoes, and onion. Pour in the water, then stir in the diced tomatoes with green chilies, Worcestershire sauce, minced garlic, crushed bouillon cubes, paprika, seasoned salt, and sugar. Stir thoroughly to ensure all ingredients are well combined.
Cook the Stew
- Cover the slow cooker with its lid and set it to cook on low for 8-12 hours, or on high for 4-6 hours. The extended cooking time allows the flavors to meld and the venison to become tender.
Final Adjustments
- Once cooking is complete, taste the stew and adjust the salt to your preference. For a fresh touch, garnish with chopped parsley or cilantro before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
