Easy Venison Stew Recipe
Step into the wilderness of minimal effort and maximum flavor with our Venison Stew Recipe – because real hunters don’t have time for complicated crock pot recipes. This deer stew is practically a slow cooker soulmate (wink, wink, Amazon affiliate link), doing all the hard work while you reload ammo (or binge-watch your favorite series). Slow-cooked for a mere 6-8 hours (because patience is overrated), this stew transforms wild game meat into a delicacy that even the fussiest eaters will love. Say goodbye to the ‘gamey’ taste of venison – we’ve evicted it like a bad roommate. This stew is so hearty; packed with garden-fresh potatoes and medium carrots. This stew-pendous health elixir just happens to keep your belly full all winter – this one’s a game-changer!
Venison Stew Crock Pot
With about 10 minutes of prep time, this is culinary masterpiece can be prepped before work so you can come home to no additional adulting. 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 time is your arch-nemesis, fear not! The Instant Pot is here to save the day, but honestly, who needs instant gratification when you can savor the slow-cooked symphony of flavors? Honestly, I prefer the taste and texture of slow-cooking venison stew. Either way, this venison stew is the hero we need – a delicious escape from the mundane suppers, and the ultimate answer to ‘What’s for dinner?’ Spoiler alert: it’s pure awesomeness in a bowl, and it won’t break the bank. So, go ahead, be the culinary hero you were born to be – one venison stew at a time!”
Deer Meat Stew Ingredients
- Venison Stew Meat (2-3 Pounds): Nothing says ‘family dinner’ like a generous serving of venison stew meat. It’s the secret weapon against hunger and bland meals. Pro tip: aim for 3 pounds if you want those coveted 1-2 lunch containers left over – the gift that keeps on giving.
- Medium to Large Potatoes (Approximately 6): We’re not talking store-bought potatoes here; we’re talking homegrown, garden-fresh spuds that are so petite they make regular potatoes look like they’ve been hitting the gym too hard. You might need more because, let’s face it, small potatoes have big dreams.
- Full Size Carrots (Because Baby Carrots are so Last Season): Say no to baby carrots; we want full-grown, mature carrots that have lived a full and flavorful life. These veggies are here to inject so much flavor into your stew that you’ll wonder why you ever considered those tiny, tasteless impostors.
- Beef Stock Base (For Deceptive Deliciousness): The culinary masterstroke! A beef stock base that works harder than a chameleon at a color-changing contest. It’s here to hide any lingering gamey flavors in your wild game meat, leaving your stew tasting more like a gourmet masterpiece and less like a hunting trip gone wrong.
- Worcestershire Sauce (For the Meat That’s Just Too Wild): When your venison decides to go full-on wild, don’t panic – just grab the Worcestershire sauce. It’s the superhero sidekick of this stew, swooping in to save the day by taming the untamable and making your taste buds sing.
- Garlic and Onion (Fresh If You’re Feeling Fancy, Powder If You’re Not): Spice up your life with a dash of sophistication – fresh garlic and onion if you’re channeling your inner gourmet chef. Feeling lazy? Powdered versions will do the trick if you don’t have time for chopping.
- Salt and Black Pepper (Because Even Stews Need a Bit of Drama): The dynamic duo of the spice world – salt and black pepper. They add just the right amount of drama to your stew, ensuring it’s seasoned to perfection. It’s like a culinary soap opera, and your taste buds are the eager audience.
- Beef Bullion Cubes (In Case You Want to Skip the Stock Market): For those days when making a beef stock base seems as complicated as deciphering ancient hieroglyphics, there’s the trusty beef bullion cube. Just add them and watch your stew create a flavorful masterpiece all on its own – it’s like magic, but tastier.
How to Make Venison Stew
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.
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
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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.