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.
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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
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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.
Anne Lawton says
you can't go wrong with stew this time of year! This looks good.
Caroline says
I haven't had venison in so long since we don't really get it here, but I used to love it when we got it in the UK. This looks so comforting.
Karen says
How awesome that you have someone who goes out and brings back dinner! Your bowl of the stew is gorgeous.
Liz @ The Lemon Bowl says
This looks so yummy! I don't often cook with venison - but this sounds fabulous! 🙂
ashley manila says
I have to try this soon!
Carolyn says
This sounds lovely, bread dipped in this stew would be so amazing!
Jersey Girl Cooks says
I'm not a huge venison person but I think I'd love this stew! Or I could always use beef instead. Love your presentation!
Lauren Vavala @ DeliciousLittleBites says
Sending this recipe right over to my fiance now! He's got a bunch of venison in the freezer and needed some new ideas for it! Thanks!
Lisa | Garlic & Zest says
It seems that being a "hunters widow" is more beneficial than being a "golf widow". My husband never shows up with game after 18 holes. Your venison stew looks amazing!
Dahn says
delicious stew! We still have some venison from last year that needs to get eaten so we can make room for this years supply. Time to make some stew!
Lisa says
We have so much venison in the freezer. I was just thinking I need to make a stew and this one looks so delicious.
Claudia Lamascolo says
We love venison and stew is the way to go, it makes it so tender. I love how delicious this looks and the flavors will be exactly what I would use my husband would love this. I will need to make this when he gets venision again!
Kaylee says
I have this is in my crockpot right now, but with Elk instead. Thank you so much for posting game recipes, my dad is a huge hunter so we get most our meat from him and since my husband is out of town I need to prep cook for the week.
Shelby says
Hi Kaylee! Thanks for letting me know. I hope your family loves this recipe with the Elk! I have not had Elk yet, but Grumpy does want to do an Elk hunt so I'm pretty sure one day I will finally get to try it 🙂
Richa Gupta says
The soup looks spicy and yummy over all!
Carolyn says
This looks perfect for the colder days!
ashley says
This looks so warm and comforting!
Laura says
A family friend of ours hunts and always gives us some venison! YUM!
Kristine says
My family doesn't like mushrooms. Would you substitute something else or just leave them out? Thanks!
Shelby says
You can leave the mushrooms out 🙂
ERIN says
COULD I USE VENISON "STEW MEAT" INSTEAD OF THE BACK STRAP? I HAVE SOME IN THE FREEZER AND I NEED A RECIPE FOR IT. THIS LOOKS PERFECT.
Shelby says
Absolutely and thank you!
BRIAN & JOANIE says
My husband has been making venison stew for years. I made your recipe 2 days ago. He says it was the best he's ever had. I made pop overs with them. Yummy!