This is a simple, dump and go venison stew recipe. This deer stew recipe works wonderfully in a slow cooker (Amazon affiliate link), on low heat for 6-8 hours. It is a hearty stew, using wild game meat simmered all day in beef broth, which eliminates the gamey taste of venison. Cooked with garden fresh potatoes and medium carrots, this is one of the healthiest venison recipes that can be cooked all winter long.
Easy Prep, Dump-And-Go Recipe
With about 10 minutes of prep time, this is one of my favorite easy recipes that I can prep before work, and come home to a cooked meal. This delicious stew partnered with quick and easy biscuits, or even homemade dinner rolls, you will quickly go through your deer meat (or elk meat). If you are short on cooking time, you could also cook this in a pressure cooker. However, I prefer the taste and texture of slow cooking venison meat stew using the best venison stew recipe. Either way this venison recipe creates a stew with great flavor, and is a great way to eat a healthy and cheap meal.
Ingredients
For my family of 4, I usually use about 2 – 3 pounds venison stew meat. (This will usually leave me with 1 – 2 lunch containers left over). I will also use about 6 medium to large size potatoes. Since I garden, my potatoes are about 1/2 the size of store bought, so I will usually need more. For carrots, I prefer full size carrots from the garden over store bought baby carrots. There is much more flavor that cooks into the meat and vegetable stock, which helps to create a more flavorful stew. I use a beef stock base, which helps to disguise the gamey flavor that can occur with wild game meat. If your meat is extremely gamey, you might want to add a bit of Worcestershire sauce to help the flavor as it cooks. For seasoning, I mainly use a little garlic and onion (fresh if I have time, powder if I don’t) and some salt and black pepper. If you don’t have a beef stock base, you could make one quickly using beef bullion (1 cube per cup), or just add more seasoning and the stew will create one as the stew cooks.
Venison Meat is Healthy
This recipe will also work for beef stew. There are some health benefits to using tender venison cuts instead of beef. You can read more about the health benefits of wild game over beef in this article.
If you like this recipe, please rate it and comment at the bottom of the page. Feel free to check out our Venison Salisbury Steak Recipe, Venison Stroganoff Recipe, Venison Cheeseburger Recipe, Venison Chili Recipe, The Best Venison Burgers Recipe, or Biscuits and Venison Gravy Recipe. Thank you for sharing!
Venison Stew
Equipment
Ingredients
- 2-3 pounds venison stew meat (any cut will do, but round steaks, shoulders, legs, etc are great cuts for stew meat) (diced into 1” cubes)
- 5-6 large potatoes
- 3-4 medium carrots
- 2 cloves garlic (minced) ((can use 1 tsp garlic powder))
- 1/4 cup minced onion ((can use 1 tsp onion powder))
- 4 cups beef broth ((I use 5 beef bullion cubes in 4 cups of water))
- 1/4 tsp salt (more or less to taste)
- 1/2 tsp pepper (more or less to taste)
- 2 bay leaves
Instructions
- Cut up defrosted venison, potatoes, carrots, onion, and garlic5-6 large potatoes, 3-4 medium carrots, 2 cloves garlic (minced), 1/4 cup minced onion, 2-3 pounds venison stew meat (any cut will do, but round steaks, shoulders, legs, etc are great cuts for stew meat)
- Dissolve bullion in water if using4 cups beef broth
- Add meat, veggies, herbs, and broth to slow cooker1/4 tsp salt, 1/2 tsp pepper, 2 bay leaves
- Cook on low for 6-8 hours
- If you like this recipe, please rate and comment at the bottom of the page. Thank you!
Nutrition
Other Soup Recipes
If you liked this soup recipe, check out our other soup recipes: Venison Stew, Ground Venison Soup, Venison Chili, and Pheasant Soup.
Great crockpot dump & go recipe!
This recipe seems like it could be canned. I just got started canning, and am excited to “put up” some easy meals.