Hold onto your deer stands, folks! This venison stew recipe is about to transform that tough ol’ buck into a meal so tender, it’ll make your taste buds do the two-step. Perfect for busy hunters and Podunk families who can’t tell a ladle from a rifle scope, this slow cooker venison stew is easier to make than falling off a greased log. So grab your camo apron and let’s turn that freezer full of deer meat into a feast that’ll have the whole hunting camp howling for more. For more wild game culinary adventures that’ll make your mother-in-law jealous, mosey on over to our Venison Recipes collection.
Quick Facts About This Venison Stew
- Prep Time: 20 minutes (or one beer, whichever comes first)
- Cook Time: 8 hours (slow cooker) or 3 hours (stovetop) – plenty of time to simmer while you reload some ammo
- Servings: 6-8 hungry hunters or 4 Midwestern farmers
- Difficulty: Easier than field dressing a deer with your eyes closed
- Perfect for: Cozy family dinners, potlucks, and using up last season’s harvest before the next one starts
slow cooker (Amazon affiliate link) Instant Pot
The Day a Stew-pendous Buck Turned Me into a Kitchen Hero
So there I was, standing on the property line between timber and a plowed cornfield, my trusty rifle at the ready. The air was crisp with that unmistakable midwestern fall scent – a mix of fallen leaves and the promise of venison stew.
My hunting buddies had given me one job: ‘Only shoot towards the timber.’ Simple enough, right? Well, Mother Nature had other plans.
Suddenly, the biggest buck I’d ever seen – we’re talking a real stew-pendous specimen – burst out of nowhere, planting himself smack dab between me and my hunting comrade. There we were, frozen like popsicles at a summer picnic, unable to take a shot for fear of turning each other into unexpected hunting trophies.
Now, any sensible deer would’ve high-tailed it to the field. But this buck? He decided to charge straight at me, his doe in tow. Let me tell you, when 200 pounds of antlered attitude comes at you, your life flashes before your eyes – and it looks a lot like venison recipes.
I took off faster than a prairie chicken at a coyote convention, bee-lining for the timber. Just as I was contemplating a career change to a professional sprinter, the buck changed his mind, veered towards the field, and waved his white tail goodbye.
When we got back to camp (my tail tucked between my legs), the smell of simmering venison stew hit us like a ton of bricks. We dove into that pot of last year’s harvest faster than you can say ‘missed opportunity.’ As we savored each bite of that tender, flavorful deer meat, my wounded pride started to heal.
There’s something magical about enjoying the fruits of last year’s hunt when you’ve been skunked in front of the entire hunting party. It’s a reminder that in Podunk, we don’t just hunt for today – we hunt for tomorrow’s meals too. And let me tell you, nothing tastes quite as sweet as the venison you didn’t just miss.
Why This Venison Stew Recipe Will Make You the Talk of Podunk County
Listen up, fellow Podunkers! This ain’t just any old deer stew recipe. It’s a tried-and-true venison masterpiece that’ll have you licking your bowl clean faster than a raccoon raiding a trash can. Here’s why this venison stew will become your go-to wild game recipe:
- It’s easier than teaching a squirrel to water ski. Just dump everything in the slow cooker and let it do its magic while you’re out reloading or tending to your victory garden.
- It turns even the toughest old buck into meat so tender, you could cut it with a spoon. Heck, you could probably cut it with a stern look!
- It’s more versatile than a Swiss Army knife at a Boy Scout jamboree. Don’t have venison? Use beef. No potatoes? Throw in some rutabagas. This stew recipe adapts faster than a chameleon at a crayon factory.
- It’s the perfect way to use up last season’s deer meat and make room in your freezer for this year’s harvest. Because let’s face it, you can only eat so many venison jerky sticks before your jaw gives out.
Venison Stew Ingredients: From Field to Fork
- 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 pains by packing a protein punch. Pro tip: aim for 3 pounds if you want 1-2 lunch containers left over – the easy venison 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 homegrown potatoes are made to have big dreams.
- Full Size Carrots (Skip the Miniature Misfits): 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, allowing your wild taste buds to simmer down.
- 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 your meat, swooping in to save the stew by taming the untamable and making your taste buds rejoice.
- Garlic and Onion (Fresh If You’re Feeling Fancy, Powder If You’re Not): Spice up your life with a dash of recipe sophistication – fresh garlic and onion (channel your inner gourmet chef). Feeling lazy? Powdered versions will do the trick in this stew recipe, especially if you don’t have time or energy for chopping veggies.
- Salt and Black Pepper (Because Even Stews Need a Bit of Drama): Salt and pepper, the dynamic duo of the spice world, will add the right amount of flavor zest, to pass the taste bud test.
- Beef Bullion Cubes (In Case You Want to Skip the Beef Stock Market): For the days when making a beef stock base seems as complicated as deciphering ancient hieroglyphics, try the trusty beef bullion cube. Just add 1 bullion cube per cup of water to the pot, and watch your stew transition into a flavorful masterpiece.
The Art of Crafting the Perfect Venison Stew
Creating this venison stew is easier than falling off a greased log, but there are a few tricks to elevate it from good to “write home to mama” delicious:
- Brown that venison: Before you toss your deer meat into the slow cooker, give it a quick sear on high heat. This step adds more flavor than a gossipy neighbor at the county fair.
- Layer like you mean it: Start with your venison at the bottom of the pot. It’s like building a flavor skyscraper – meat on the ground floor, veggies in the penthouse.
- Don’t rush perfection: Low and slow is the name of the game. This stew needs time to let all those flavors mingle like teenagers at a barn dance. Set your oven to a gentle heat and let it work its magic.
- Season with abandon: Don’t be shy with those spices. Your taste buds should feel like they’ve just discovered the best soup in town with each bite of this venison stew.
How to Make the Best Venison Stew This Side of the Mississippi
- First things first: grab your venison and cut it into chunks. If you can’t tell the difference between a tenderloin and a truck tire, just aim for bite-sized pieces.
- Now, if you’re using an Instant Pot, you’re in for a treat. This gadget is slicker than a greased pig at a county fair. Here’s the lowdown:
- For searing: Hit that “Sauté” button and let it heat up until it says “Hot.” It’ll give your meat a tan faster than a day at the beach.
- For slow cooking: Press the “Slow Cook” button, pick your heat setting (low, normal, or high), and let it work its magic. It’s like having a traditional slow cooker, but with more bells and whistles.
- Pro tip: If you’re slow cooking, grab yourself an Instant Pot Tempered Glass Lid (Amazon affiliate link). It’s clearer than a politician’s promises and perfect for keeping an eye on your stew.
- Give that deer meat a tan! Heat up some oil in a skillet hotter than a tin roof in July and brown those chunks. This’ll give your stew more flavor than a church potluck gossip session.
- Toss that browned venison into your slow cooker (or Instant Pot) like you’re feeding a prize hog.
- Chop up your veggies! Don’t get fancy – we’re making stew, not competing on some big city cooking show.
- Throw those veggies in on top of the meat. Layer ’em like you’re building lasagna but with less cheese and more wild game.
- Mix up your beef stock, Worcestershire sauce, and seasonings! Pour it over everything like you’re watering your prize-winning tomatoes.
- Set that slow cooker on low and let it do its thing for about 8 hours! That’s enough time to watch every hunting show on TV and still have time for a nap. (If you’re using a Dutch oven, pop it in the oven at 325°F (165°C) for about 3 hours. It’ll make your kitchen smell better than a bakery in October.)
- When it’s done, give it a stir and take a taste! If it needs more seasoning, add it; if not, pat yourself on the back and call the family to dinner.
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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Venison Stew: A Podunk Tradition
In Podunk, stew venison isn’t just a meal; it’s a way of life. It’s what keeps us going through those long, cold Midwestern winters when the snow’s piled higher than a kid’s Christmas wish list. This hearty venison stew recipe has been passed down through more generations than we can count on our fingers and toes.
Every fall when leaves start turning and air gets crisp you’ll find us out in woods hoping to bag that perfect buck! And let me tell you there’s nothing quite like satisfaction turning your own roast venison into meal that’ll stick to your ribs and warm your soul!
The Secret to Tender Deer Meat in Your Stew
To make your venison stew as tender as a Midwestern goodbye, remember these tips:
- Cut against the grain: It’s like giving your venison a haircut – go with the flow, and you’ll end up with shoe leather; cut against it, and you’re on your way to tender town!
- Marinade for tough cuts: If you’re dealing with meat stew from harsh conditions, don’t be shy with the marinade. A good soak in some red wine, garlic, olive oil, and herbs will do wonders. It’s like sending your venison to a spa – it comes out relaxed and ready for the pot!
- Low and slow is the way to go: When it comes to cooking your venison stew, remember this – patience is a virtue. We’re talking low and slow, like a tractor pulling a hay wagon uphill.
Whelp, There You Have It: The Best of the Stew Recipes
In Podunk, a good venison stew recipe is worth its weight in gold. It’s not just about filling bellies; it’s about carrying on traditions, sharing the fruits of the hunt, and bringing folks together. This stew has seen more family gatherings than a quilting bee, warmed up more hunters than a thermos of coffee on a frosty morning, and sparked more conversations than a juicy piece of gossip at the general store.
So when you’re stirring this pot of venison stew, remember: you’re not just making dinner. You’re creating memories, one ladle at a time, connecting generations of hunters and cooks who’ve turned tough cuts of meat into meals that stick to your ribs and warm your soul. It’s like a cookbook come to life, with each spoonful telling a story of the great outdoors and good eating.
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P.S. Don’t forget to reply to this post with your own venison stew adventures. We’d love to hear how you’ve tweaked this recipe to make it your own. Who knows, maybe your version will become the talk of Podunk by next November!
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.