Crockpot Venison Stew is slow-cooked to perfection in a dark rich broth full of deer meat, potatoes, and tenderizing red wine or brown ale! Whether you use red wine for a bold depth or beer for a malty twist, this stew is perfect for cozy nights.
The inspiration for this crockpot venison stew recipe came from a love of classic slow-cooked comfort food, like this pot roast with onions. The combination of venison, aromatic herbs, and a splash of wine or beer creates a dish that’s as rustic as it is elegant.
Jump to:
Why You'll Love Slow Cooker Venison Stew
High Protein: Venison is lean and packed with protein, making it a nutritious choice.
Rich and Flavorful: The slow cooking process infuses the stew with deep, robust flavors.
Customizable: Choose between red wine or beer to tailor the taste to your preference.
Ingredients
Below are just some of the basics you need to make this recipe. You will need several seasonings from the pantry which are listed in the recipe card at the bottom of this post.
- Venison Stew Meat
- Potatoes: I love to use gold potatoes. I feel like they have the creamiest texture and buttery flavor. They go excellent in this stew.
- Cremini Mushrooms are my favorite. If you don't like mushrooms, just leave them out. You can also use white button mushrooms or baby portabellas.
- Tomato Paste: this is an important ingredient. It will help thicken up the stew as well as add flavor.
- Red Wine or Beer: A dark or light beer will work, whichever you enjoy the most. I prefer a dry red wine.
- Beef Broth
How To Make Crockpot Venison Stew
Season
Prepare the stew meat by tossing it with flour, salt, and pepper in a mixing bowl.
Sear
Heat a large non-stick skillet until it is hot. Add 1 tablespoon of oil and sear meat until browned on all sides.
Chop
While deer meat is searing, prepare your vegetables for the stew. Chop and measure your vegetables for the venison stew and set aside.
Layer ingredients
In your crockpot, layer your vegetables and seasoning in your slow cooker ceramic pot. Add seared venison last.
Add wine or beer
Pour wine or beer along with broth over venison. Cover and cook on low 7 ½ hours or until meat is tender. Discard bay leaf before serving.
Slow cook
Cook on low temperature for 7 hours (recommended) or high for 4 hours.
See recipe card below for full instructions.
Equipment
- Crockpot: I use this one (affiliate link) I love that it has a warm setting on it so if it finishes before we get home, it keeps it warm still.
- Cutting board
- Sharp knife
- Large skillet (for browning stew meat)
- Stainless steel spatula
Hint: stainless steel spatulas (affiliate link) are the best type of material to use in a hot cast iron skillet.
Substitutions
Meat: If venison isn’t available, substitute with beef or lamb.
Alcohol-Free: Replace red wine or beer with beef broth for a non-alcoholic option.
Vegetables: Use sweet potatoes or parsnips instead of regular potatoes for a sweeter flavor.
Variations
Spicy Kick: Add a diced chili pepper or a dash of cayenne for heat.
Herb Twist: Try rosemary or thyme in place of or in addition to parsley.
Flavor boost: Use bacon grease in place of olive oil to sear the meat.
Creamy Finish: Add a splash of heavy cream at the end for a creamy texture.
Top tips
- 1" dice: Be sure to dice your carrots and potatoes into smaller pieces. A good recommendation is 1" cubes. Anything larger can cause your vegetables to not cook.
- Thickening the Stew: If the broth is too thin, mix a tablespoon of cornstarch with cold water and stir it in during the last 30 minutes of cooking.
- Timing: Avoid lifting the lid too often to keep the heat consistent.
FAQ's
Stew meat is basically the least tender cut of the deer. Grumpy says it is the bits and pieces of tougher meat that also can be made into ground venison. It is the tougher meat from the animal which is why slow cooking is the best way to prepare it.
Stew meat is basically the least tender cut of the deer. Grumpy says it is the bits and pieces of tougher meat that also can be made into ground venison. It is the tougher meat from the animal which is why making venison stew in the crockpot is the best way to prepare it.
Wild game has a rich and earthy flavor. However, gaminess is caused by several factors. Undesirable flavor can be the result of taking an older buck, one that was in the rut (therefore his testosterone is high), or poor processing can all be factors of a gamey flavor.
It depends on how the meat is packaged. I recommend vacuum sealing. Good wrapping will assist in longer storage. We have had venison in the freezer for as long as 2 years and have never had freezer burnt meat.
Serve with...
- Serve with dinner rolls or over creamy mashed potatoes.
- Pair with a side of air fryer asparagus, Air Fryer Frozen Green Beans, or a simple green salad.
- Enjoy with a glass of red wine or a cold beer to complement the flavors.
Related Recipes
The convenience of the slow cooker makes dinner time smooth going. Coming home to a hot meal with no mess is pretty darn satisfying! Below are some of our favorite slow cooker recipes:
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Crockpot Venison Stew
As an Amazon Associate I earn from qualifying purchases.
Ingredients
- 2 cups Yukon gold or red potato peeled and cubed
- 2 cups cremini mushrooms , quartered
- 1 cup celery , sliced
- 1 cup carrot , sliced
- ½ cup onion , diced
- ⅓ cup tomato paste
- 1½ teaspoon sugar (optional)
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ¼ teaspoon black pepper
- ½ teaspoon salt
- 1 bay leaf
- ¼ cup flour
- ⅙ teaspoon salt
- ⅛ teaspoon black pepper
- 1½ pound venison stew meat
- 1 tablespoon olive oil
- 1 cup red wine
- 1 cup beef broth
Instructions
- In a large mixing bowl, sprinkle the flour, teaspoon salt, and teaspoon pepper over top of the venison stew meat. Toss to coat.
- Heat the oil in a large nonstick skillet over medium-high heat. Add the venison. Cook for 4 minutes or until browned on all sides, turning frequently.
- In the following order, layer: potatoes, carrots, onions, celery, mushrooms, and venison stew meat, tomato paste, oregano, thyme, rosemary, bay leaf, salt, pepper, and sugar (if using).
- Pour beer and broth over venison. Cover and cook on low 7 ½ hours or until meat is tender. Discard bay leaf before serving.
Video
Notes
Make this recipe the way you like it
- Substitute beer for the red wine
- Feel free to substitute beef for venison to make beef stew
- Substitute diced turnip for the potatoes for a lower carb version of venison stew.
- Make this in a dutch oven instead of the crockpot. In step 2, instead of putting the ingredients in the slow cooker, put them in the dutch oven and bake at 350 for 1-½ hours.
- Stew can be frozen in an airtight container for up to three months; add a little more water or beer when reheating.
DeeJay says
Excellent recipe.
I increased the tyme and rosemary to our taste.
Added about an 1/2 cup of more wine about 6 hrs in (for that bouquet) and then added 5 cloves of minced garlic in the meat prep.
Soo good!!
Harrie Dennison says
Very simple and tasty recipe. Used it for some Blacktail stew meat, added 1/4 teaspoon Cayenne pepper and 1 teaspoon of corn starch and water the last hour of cooking.
The recipe is a keeper!
Elmarmo says
This is a great recipe thank you! I also enjoyed the post with the deer meat diagram.
I had two lbs of meat so I made some adjustments. I used 32oz of beef broth, about 1.5 cups wine, added some parsnips, had no rosemary (unfortunately bc I definitely miss it) added sage, mustard powder, a little extra salt and fresh garlic chunks. It was good at six hours on low but pretty darn good at close to eight hours too so I liked the wiggle room for cooking time but I’m assuming that’ll always change with the size of the meat chunks.
I will 100% use this recipe again for venison and I’m excited to try it for beef!
Rai says
My husband and I LOVE this recipe. Thank you for sharing. I follow it exactly, except for the seeded and quartered jalapeño I add for just a little zing.
Shelby Law Ruttan says
Hi Rai, thank you so much for coming back and telling me. So happy you love the recipe! Shelby.
Manda says
Third time making this, my favorite stew recipe ever! My husband loves it too, as someone else stated you seriously hit all the seasonings perfectly. Perfection!
Chandice Probst says
What a fantastic and hearty wild game recipe! The instructions are great though especially for a newbie to this kind of meat. Thank you so much!
mark traxon says
I doubled the recipe added a little sege . best stew I ever made.
Shelby Law Ruttan says
Hi Mark, thank you so much for coming back to rate the recipe. So happy you enjoyed it! Shelby
Suzy says
How much time was needed to cook the stew, when you doubled the recipe?
Shelby Law Ruttan says
Hi Suzy, I have not doubled this recipe, but I would be sure to use a large slow cooker and cook it on low for 8-10 hours.
Harold Burton says
I made this last night, and it was wonderful! I added sauteed onions and mushrooms. My boyfriend loved it.
Ingrid says
This is my go to venison stew recipe. I put it in a pie crust which my husband LOVES!
Shelby Law Ruttan says
Hi Ingrid, thank you for sharing! I love the idea of serving it in pie crust! Shelby
Kathryn says
I must say great recipe!
I love stew and soups so I made a
Venison soup in crockpot!
Seasoned cheap part of Venison with salt pepper adobo floured the meat lightly and sautéed in frying pan added 1-2 chopped onions 3-4 carrots celery roughly chopped peeled and quarter either 2-3 potatoes and sweet potatoes or yams Sauted all to get good color optional 1/2 cup wine your choice addedBroth chicken or beef to cover and cooked in crockpot till meat & potatoes are all tender. Stew in crockpot on high a good 6 hours
Taste add seasoning if needed.
Serve with good crusty bread & butter.
Maybe someone will like this as a soup?
Enjoy
Pooky Sholtz says
Love this recipe. I've made it 3 times now. Needs nothing extra.
Shelby Law Ruttan says
Thank you so much! Shelby
Mike says
Best stew l have ever had! Seriously!
Shelby Law Ruttan says
Thanks Mike!
Ken McBroom says
Can’t wait to try this recipe. I have made venison stew before but not in a crockpot. I can put this together turn it on and go hunting and return home to a delicious dinner.
Shelby Law Ruttan says
I hope you love it! I like it with beer and wine, but I prefer the red wine (in the broth and in a glass!) Thanks!
Claire says
Made this for dinner tonight, I had never made venison myself before so I just stuck to the recipe and it was amazing! It melted in my mouth and my picky child ate 2 bowls! Definitely keeping this recipe on hand to make again and again!
Shelby Law Ruttan says
Hi Claire, Thanks for stopping by and sharing your experience! So happy your picky child loved it! 🙂 Shelby
Laurie Zahar says
I was pretty excited to try this recipe as we too, have a freezer full of venison. I totally forgot to put it on Sunday morning so I converted it to a stovetop recipe using a LeCreuset pot and it was delicious! I probably simmered it too long, but it melted in our mouths. Thank you so much for sharing. You hit all the spices perfectly. Can't wait to make the next batch in the crock pot!
Shelby says
Hi Laurie! So happy you stopped by and let me know you tried the recipe! Glad it turned out so delicious for you also 🙂
Marla says
My husband is concerned the mule deer tenderloin won’t get tender enough. What have you found? Or any suggestions to make sure it is tender enough?
TIA
Shelby says
I have used tenderloin when my stew meat was gone and had no issues. However, I recommend stew meat as it takes well to long, slow cooking. Normally tenderloin needs to be cooked quickly as overcooking it can cause it to become tough. My recommendation is to use stew meat if you have it. Having said that, the meat recipe still was not tough - it was very delicious!
Harrie Dennison says
Marla, you should absolutely have no problem with the tenderloin being tough, it's the tenderest cut on venison! Try salt, pepper, a bit of McCormick Montreal Steak seasoning and a splash of Worcester sauce. Let it marinate for 2-6 hours. Grill at medium heat for 11-12 minutes, 4 minutes per side, basting with melted butter to keep it moist. I've used this simple recipe on Mule Deer, Black Tail, Axis, Pronghorn and Elk.
Heather says
I just went out recently with my boyfriend and his family hunting in WI, I am making this today on high heat whist we go to cut our Christmas tree. I have only had venison stew once, one my boyfriend made early on in our relationship, with meat he had shot the year before. This recipe sounds amazing and I can’t wait to try it. I will day I added a bit more veggies and the meat was a smidge more than 1lb so I added more of everything else. And I always add waaaay more garlic. It smells amazing so far so it should be an awesome meal. Thank you for the recipe!
Shelby says
Hi Heather! I hope it turned out great for you! Thanks for stopping by and commenting!