"An easy to make venison stew to die for." — BYOUNG1519
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chopped fresh parsley
venison stew meat
salt and pepper to taste
dried oregano to taste
dried basil to taste
dry red wine
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.
This was not very good. I followed the recipe because I had never cooked venison but this was awful. For one thing, the only vegetable with substance was celery. I would recommend adding potatoes and carrots as the stew was not hearty at all. I cooked it on low for 8 hours but the meat practically dissolved. I won't make this again.
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.
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!
This recipe is hard to beat and hard to mess up! We have it often. I like to marinate my venison overnight in red wine, vinegar & oil dressing and Adolph's tenderizer. Sometimes I don't even brown the meat first, just toss it all in with a couple of beef bullion cubes. If you add cut up potatoes, corn, and baby lima beans you've got Brunswick Stew! A dash of A-1 Sauce really kicks it up a knotch~:)
I have been using this recipe for awhile.I dont pre cook anything. Throw it all in the pot and let it go...I add no water replaced it with crush tomatoes. I add French onion soup mix. Even my people who hate venison due to the gamey taste love this....I serve over mash potatoes
I made this recipe with a few changes and it turned out delicious. After looking at the recipe again, I've noticed that I forgot to add the parsley~ even though I have some growing in my house! LOL I think that would have added even more flavor. Like others here, I added potatoes and carrots with the other ingredients and cut the venison down to 1 pound. I didn't have tomato sauce, basil, or oregano so I substituted 1 small can each of pizza sauce and V-8. I cooked the stew overnight for about 8 hours on low, but the vegetables weren't quite done when I checked it in the morning so I turned the slow cooker on high and cooked the stew for about 2 more hours. At the very end I added 1 cup of frozen peas. It is an excellent, flavorful stew and I recommend the recipe to anyone who is cooking with venison.
I enjoyed this so much and so did everyone who ate of it. I added a whack of mushrooms, because there's nothing like venison and mushrooms. Portobellas, shitakis and something I found in the local Asian grocery mysteriously called, dried fungus.
I am going to try it minus the mushrooms, but with black currants instead.
* Percent Daily Values are based on a 2,000 calorie diet.
Slow Cooker Venison Stew
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 239
** Calories from Fat: 71
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