If you're looking for some delicious ways to warm up on chilly evenings, you've stumbled upon the perfect topic. Venison stew is a classic comfort food that's not only hearty but also super easy to whip up in your slow cooker. Imagine tender chunks of venison simmering with vibrant veggies and flavorful spices. Mouthwatering, right? Let's plunge into five of the best recipes that'll make your taste buds dance!
Classic Venison Stew
Classic venison stew is a hearty and comforting dish that showcases the rich flavors of venison combined with tender vegetables and aromatic herbs. This slow-cooked recipe allows the meat to become incredibly tender while infusing the broth with a depth of flavor that's perfect for chilly evenings.
With minimal prep time and the convenience of a slow cooker, you can set it and forget it, allowing the ingredients to meld beautifully over several hours.
Ingredients:
- 2 pounds venison, cut into 1-inch cubes
- 4 medium potatoes, peeled and diced
- 3 carrots, sliced
- 2 stalks celery, chopped
- 1 large onion, chopped
- 4 cloves garlic, minced
- 4 cups beef or venison broth
- 1 cup red wine (optional)
- 2 tablespoons tomato paste
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
- Salt and pepper to taste
- 2 tablespoons olive oil
Cooking Instructions:
In a large skillet over medium-high heat, add olive oil and brown the venison cubes on all sides, about 5-7 minutes.
Once browned, transfer the venison to the slow cooker. In the same skillet, sauté the onion, garlic, carrots, and celery until softened, about 4 minutes, then add to the slow cooker along with the potatoes.
Pour in the broth, red wine (if using), and stir in the tomato paste, thyme, rosemary, salt, and pepper.
Cover and cook on low for 6-8 hours or until the venison is fork-tender and the flavors have melded together.
Extra Tips:
For the best flavor, consider marinating the venison in red wine or a mixture of vinegar and spices overnight before cooking.
This can help tenderize the meat and improve its flavor. You can also experiment with adding other vegetables, like mushrooms or parsnips, to customize the stew to your taste.
If you prefer a thicker stew, mix a tablespoon of cornstarch with cold water and stir it into the stew during the last 30 minutes of cooking.
Always taste and adjust the seasoning before serving to guarantee a balanced flavor!
Hearty Venison and Vegetable Stew

Hearty Venison and Vegetable Stew is a comforting and nourishing dish perfect for chilly evenings. This slow-cooked stew combines tender pieces of venison with a medley of vibrant vegetables, creating a rich and flavorful meal that warms you from the inside out.
The slow cooker allows the flavors to meld beautifully, making it an ideal choice for a busy day when you want to come home to a delicious dinner.
Ingredients:
- 2 pounds venison stew meat, cubed
- 4 cups beef or venison broth
- 3 large carrots, sliced
- 3 medium potatoes, diced
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 cup celery, chopped
- 1 cup frozen peas
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons olive oil
Cooking Instructions:
In a large skillet, heat the olive oil over medium heat and sear the venison cubes until browned on all sides, about 5-7 minutes.
Transfer the browned venison to the slow cooker. Add the carrots, potatoes, onion, garlic, celery, and frozen peas to the pot.
In a separate bowl, mix the broth, tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper together before pouring it over the meat and vegetables in the slow cooker.
Stir gently to combine. Cover and cook on low for 6-8 hours or until the venison is tender and the vegetables are cooked through.
Extra Tips:
For an even richer flavor, consider marinating the venison overnight in red wine or a mixture of your favorite herbs and spices.
Always taste and adjust the seasoning towards the end of the cooking time, as slow cooking can sometimes mellow flavors.
If you prefer a thicker stew, you can mix a tablespoon of cornstarch with a little cold water and stir it into the stew during the last 30 minutes of cooking.
Enjoy your hearty venison and vegetable stew with crusty bread or over a bed of rice for a complete meal!
Spicy Venison Chili Stew
Spicy Venison Chili Stew is a hearty and flavorful dish that combines the rich taste of venison with a medley of spices and vegetables, making it perfect for a cozy dinner or a gathering with friends.
The slow cooker makes the process effortless, allowing the flavors to meld beautifully while you go about your day. By the time dinner rolls around, you'll have a deliciously spicy and satisfying stew that warms you from the inside out.
Ingredients:
- 2 pounds venison, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 bell peppers (any color), chopped
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 2 cups beef broth
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt and pepper, to taste
- Fresh cilantro, for garnish (optional)
Cooking Instructions:
In a large skillet, heat the olive oil over medium-high heat. Add the venison cubes and brown them on all sides, about 5-7 minutes.
Transfer the browned venison to the slow cooker. In the same skillet, sauté the onions and garlic until fragrant and translucent, then add the bell peppers and cook for another 2-3 minutes.
Add these vegetables to the slow cooker along with the diced tomatoes, kidney beans, black beans, beef broth, chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper. Stir everything together, cover, and cook on low for 6-8 hours or on high for 4-5 hours until the venison is tender.
Extra Tips:
For an extra kick, consider adding chopped jalapeños or a couple of dashes of hot sauce into the mix.
If you prefer a thicker chili, you can mash some of the beans before adding them or stir in a little cornstarch mixed with water about 30 minutes before serving.
This stew pairs wonderfully with cornbread or over rice, and it's even better the next day, so feel free to make a larger batch for leftovers!
Red Wine Braised Venison Stew

Red Wine Braised Venison Stew is a hearty and flavorful dish that embodies the rich tastes of fall and winter. Perfect for cozy evenings, this stew combines tender chunks of venison with aromatic vegetables, herbs, and a deep, robust red wine that amplifies the complete flavor profile.
As it simmers away in the slow cooker, the venison becomes melt-in-your-mouth tender, making it an excellent choice for gatherings or a comforting family meal.
Ingredients:
- 2 pounds venison stew meat, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 carrots, sliced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 2 cups red wine (such as Cabernet Sauvignon or Merlot)
- 2 cups beef or venison broth
- 2 tablespoons tomato paste
- 2 teaspoons dried thyme
- 2 bay leaves
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Cooking Instructions:
In a large skillet, heat the olive oil over medium-high heat and sear the venison cubes until browned on all sides, about 5-7 minutes.
Transfer the browned venison to the slow cooker. In the same skillet, add the onion, carrots, celery, and garlic, sautéing for about 3-4 minutes until the vegetables are softened.
Add the sautéed vegetables to the slow cooker, then pour in the red wine, broth, and stir in the tomato paste, thyme, bay leaves, salt, and pepper.
Cover the slow cooker and cook on low for 6-8 hours, or until the venison is fork-tender.
Extra Tips:
For an even deeper flavor, consider marinating the venison in red wine for a few hours or overnight before cooking.
You can also add additional vegetables such as potatoes or mushrooms for more texture and taste.
If you prefer a thicker stew, mix a tablespoon of cornstarch with cold water and stir it into the stew during the last hour of cooking.
Finally, don't forget to taste and adjust the seasoning before serving; a little extra salt or herbs can make a big difference!
Sweet and Savory Venison Stew With Apples
Sweet and savory venison stew with apples is a delightful twist on traditional stew recipes, combining the rich flavor of venison with the natural sweetness of apples and aromatic herbs. This dish is perfect for a cozy family dinner or gathering, as it cooks slowly to allow the flavors to meld beautifully. The addition of apples adds a unique sweetness that balances the savory elements, making each bite a comforting experience.
With a slow cooker, this recipe is easy to prepare, allowing you to set it and forget it while you go about your day.
Ingredients:
- 2 pounds venison, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 medium carrots, sliced
- 3 medium potatoes, diced
- 2 apples, cored and chopped (preferably a sweeter variety like Fuji or Honeycrisp)
- 2 cups beef or venison broth
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Cooking Instructions:
In a large skillet, heat the olive oil over medium-high heat and brown the venison cubes on all sides, then transfer them to the slow cooker.
In the same skillet, sauté the chopped onion and minced garlic until translucent, about 3-4 minutes, and then add them to the slow cooker as well.
Layer the sliced carrots, diced potatoes, and chopped apples on top of the venison.
In a separate bowl, whisk together the beef or venison broth, Dijon mustard, dried thyme, rosemary, salt, and pepper, then pour this mixture over the ingredients in the slow cooker.
Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the venison is tender and the flavors have melded.
Extra Tips:
For an even deeper flavor, consider marinating the venison overnight in the broth with some herbs and spices before cooking.
You can also experiment with different types of apples to find your preferred level of sweetness.
If you want to thicken the stew, you can mix a tablespoon of cornstarch with a little cold water and stir it into the stew during the last 30 minutes of cooking.
Finally, serve the stew with crusty bread or over rice for a hearty meal. Enjoy!