Slow Cooker Venison Stew is the ultimate cozy dish that warms the heart and soul. This rich and hearty venison stew is slow-cooked with red wine, balsamic vinegar, potatoes, and carrots, transforming tender chunks of game meat into a melt-in-your-mouth experience. The flavors meld beautifully, creating a velvety gravy that begs to be soaked up with crusty bread. Perfect for chilly evenings, this easy slow cooker venison dish is not just a meal; it’s an experience that will impress your family and guests alike.

Why You’ll Love This Slow Cooker Venison Stew

This hearty venison stew offers numerous benefits that make it a go-to recipe:

Flavorful: The combination of red wine and balsamic vinegar enhances the taste profoundly.
Tender Meat: Slow cooking ensures that the venison becomes incredibly tender.
Easy Preparation: Just mix ingredients, set your slow cooker, and let it do the work.
Nutritious: Packed with vegetables, it’s a balanced meal option.
Versatile: This stew can be served with various sides, like crusty bread or a fresh salad.
Family-Friendly: A comforting dish that even kids will enjoy.
Gluten-Free: Adaptable for those with dietary restrictions.

Whether you’re looking for an easy weeknight dinner or a special occasion meal, this venison stew recipe is sure to become a favorite.

Ingredients for Slow Cooker Venison Stew

Gather these items:

3 tablespoons olive oil
2-3 pounds venison roast (cut into 1-2″ chunks)
1 yellow onion (diced)
4 garlic cloves (minced)
2 tablespoons tomato paste
½ cup all-purpose flour
2 cups dry red wine
1 tablespoon balsamic vinegar
1 tablespoon Worcestershire sauce
2 cups beef stock or broth (or venison stock)
1 cup water
½ teaspoon ground thyme (or 1 teaspoon dried)
1 teaspoon salt (plus more to season venison)
½ teaspoon black pepper (plus more to season venison)
1 teaspoon granulated sugar
2 bay leaves
1 pound potatoes (cut into 1-2″ chunks (about 3 potatoes))
1 pound large carrots (cut into 1-2″ chunks (about 3 carrots))
1 1/2 cups frozen peas

How to Make Slow Cooker Venison Stew Step-by-Step

Step 1: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Once hot, add half the venison and season with salt and pepper. Sear until nicely browned, then flip and sear the other side. This will take about 5 minutes, then remove to a plate. Repeat this process with the remaining venison.
Step 2: To the same skillet, add the remaining tablespoon of olive oil and diced onion. Cook until soft, about 5 minutes. Mix in the garlic and tomato paste, then cook for another minute. Add back in the venison with its juices, then sprinkle with flour and mix together. Let cook for a minute.
Step 3: Deglaze the skillet by slowly pouring in the red wine while scraping the browned bits from the bottom of the pot.
Step 4: Transfer the stew from the skillet to the slow cooker. Add the remaining ingredients except for the peas. Cover the slow cooker and cook on low for 6-8 hours, or until the meat and vegetables are tender.
Step 5: Mix in the peas and remove the bay leaves. Enjoy with my Easy No-Knead Crusty Bread!

Pro Tips for the Best Slow Cooker Venison Stew

Keep these in mind:

This stew thickens as it cooks into a velvety gravy that’s perfect for soaking up with crusty bread.
It’s the ultimate cozy dinner for cold nights – easy to prepare and guaranteed to impress!
For an added depth of flavor, consider marinating the venison overnight in the red wine.
Use a combination of fresh and dried herbs for a more aromatic experience.

Best Ways to Serve Slow Cooker Venison Stew

Here are a few ideas:

Serve the stew with a side of homemade crusty bread for dipping.
Pair it with a fresh green salad to balance the rich flavors.
Top with fresh parsley or thyme for a pop of color and flavor.

How to Store and Reheat Slow Cooker Venison Stew

To store, let the stew cool completely before placing it in an airtight container. It can be refrigerated for up to 3 days or frozen for up to 3 months. To reheat, simply warm on the stove or in the microwave until heated through.

Frequently Asked Questions About Slow Cooker Venison Stew

What’s the secret to perfect Slow Cooker Venison Stew?

The secret lies in the slow cooking process, which allows the venison to become tender and absorb all the flavors from the ingredients. For the best results, sear the meat beforehand and use quality red wine.

Can I make Slow Cooker Venison Stew ahead of time?

Absolutely! This stew can be made ahead and stored in the refrigerator. In fact, the flavors improve after a day in the fridge, making it even tastier when reheated.

How do I avoid common mistakes with Slow Cooker Venison Stew?

To avoid common mistakes, ensure the venison is properly seasoned before browning and do not rush the cooking process. Allow the stew to simmer until the venison is tender and the flavors meld perfectly.

Variations of Slow Cooker Venison Stew You Can Try

For a twist on this classic dish, consider these variations:

Add different vegetables like parsnips or sweet potatoes for a unique flavor.
Incorporate spices like paprika or chili powder for a bit of heat.
Try using different types of meat or a combination for a game meat stew.

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Delicious Slow Cooker Venison Stew for Cozy Nights

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Author: David
Total Time: 390 minutes
Yield: 6 servings 1x
Diet: Gluten Free

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Description

This Slow Cooker Venison Stew is rich, hearty and full of comforting flavor. Tender chunks of venison are slow cooked with red wine, balsamic vinegar, potatoes and carrots until melt-in-your-mouth delicious.

Ingredients

Scale

3 tablespoons olive oil
2–3 pounds venison roast (cut into 1-2″ chunks)
1 yellow onion (diced)
4 garlic cloves (minced)
2 tablespoons tomato paste
½ cup all-purpose flour
2 cups dry red wine
1 tablespoon balsamic vinegar
1 tablespoon Worcestershire sauce
2 cups beef stock or broth (or venison stock)
1 cup water
½ teaspoon ground thyme (or 1 teaspoon dried)
1 teaspoon salt (plus more to season venison)
½ teaspoon black pepper (plus more to season venison)
1 teaspoon granulated sugar
2 bay leaves
1 pound potatoes (cut into 1-2″ chunks (about 3 potatoes))
1 pound large carrots (cut into 1-2″ chunks (about 3 carrots))
1 1/2 cups frozen peas

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Instructions

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Once hot, add half the venison and season with salt and pepper. Sear until nicely browned, then flip and sear the other side. This will take about 5 minutes, then remove to a plate. Repeat this process with the remaining venison.
To the same skillet, add the remaining tablespoon of olive oil and diced onion. Cook until soft, about 5 minutes. Mix in the garlic and tomato paste, then cook for another minute. Add back in the venison with its juices, then sprinkle with flour and mix together. Let cook for a minute.
Deglaze the skillet by slowly pouring in the red wine while scraping the browned bits from the bottom of the pot.
Transfer the stew from the skillet to the slow cooker. Add the remaining ingredients except for the peas. Cover the slow cooker and cook on low for 6-8 hours, or until the meat and vegetables are tender.
Mix in the peas and remove the bay leaves. Enjoy with my Easy No-Knead Crusty Bread!

Notes

This stew thickens as it cooks into a velvety gravy that’s perfect for soaking up with crusty bread.
It’s the ultimate cozy dinner for cold nights – easy to prepare and guaranteed to impress!

Prep Time: 30 minutes
Cook Time: 6-8 hours
Category: Main Course
Method: Slow Cooker
Cuisine: American