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Maine Venison Stew

By: Shann

"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."

Rate/Review | Read Reviews (22)

Prep Time:
20 Min

Cook Time:
9 Hrs

Ready In:
9 Hrs 20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

2 pounds venison stew meat
8 medium potatoes, peeled and cubed
3 medium onions, diced
3 stalks celery, diced
8 large carrots, peeled and diced
3 cubes beef bouillon
2 (14.5 ounce) cans beef broth
2 tablespoons browning and seasoning sauce
2 cups frozen green peas (optional)
2 cups fresh mushrooms, sliced (optional)
salt and pepper to taste
1/2 cup cornstarch
1 cup water

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.

Footnotes

To remove as much fat as possible, try the following
Rather than ladling the fat off before you add the peas, mushrooms, and cornstarch, allow the stew to cool, then refrigerate overnight. The next day, the fat will have hardened on top and can be easily removed. Proceed by adding the remaining ingredients, and cooking until thickened.