This thick, hearty and healthy slow cooker venison stew is made in the crockpot with tender hunks of deer meat, vegetables, and a rich & flavorful broth.
In this house, we LOVE venison stew. It’s a classic. I tend to shy away from overdone recipes, but you just can’t beat a cozy bowl of this thick and hearty slow cooker venison stew. This venison stew recipe is one of the most popular recipes on my website. You all also love this Instant Pot version! But, some have commented that they love the flavor but wish it was a bit thicker. So, I decided to give you a super easy version of deer meat stew that you can make in the crockpot that’s nice and thick. Just what you all asked for!
Cozy recipes are basically a love language for me, soups, stews and chili, you just can’t go wrong with them. If you haven’t already, I highly recommend my Award Winning Venison Chili. For a cozy fall twist, check out this Pumpkin Chili. For a cozy soup recipe, you’ll be obsessed with my Creamy Chicken Corn Soup or this hearty Venison Hamburger Soup.
If you prefer to watch recipe videos for inspiration, check out my slow cooker venison stew video below. Like and subscribe for more on YouTube.
FAQ’s
What to do with venison stew meat & where does it come from
Venison stew meat is chunks cut up from tougher cuts of meat where there is a lot of connective tissue. You’re usually getting this from the shoulder, rump, leg, flank, sometimes shank and sometimes neck (however, I like to use my neck roasts in this recipe if I can). Check out this diagram if you want more help.
These cuts usually aren’t great for something like steaks because the connective tissue can be rubbery if not cooked long enough. However, if these tissue heavy cuts are allowed to braise for a long time, the tissue melts into the meat making it fall-apart tender and very juicy.
How to make venison stew in the slow cooker
The reason I like making venison stew in the slow cooker is because the crockpot allows you to cook your deer meat low and slow (or braise gently in liquid) for hours at a time with little to no effort. And you’re not messing up or crowing the oven/stovetop. If you don’t have a slow cooker and would prefer to make it in your dutch oven, check out my recipe for the Best Venison Stew You’ll Ever Eat.
What makes this the best slow cooker venison stew
This is the BEST slow cooker venison stew because it combines a rich, flavorful broth (that really works WITH and is designed for your wild game), tender meat, perfectly cooked veggies. And, you’re basically only working on it for about 15 minutes before you let the slow cooker do all of the work for you! How easy is that? (where are my Ina fans at?)
INGREDIENTS & KITCHEN TOOLS TO MAKE SLOW COOKER VENISON STEW
This ingredient list is simple and basically just a few pantry essentials, deer meat you have in your freezer and produce. Here’s what you need:
- Venison (I prefer cubes of venison, but you can use elk, antelope, moose, beef, bear – really any red meat)
- High heat toleant cooking fat or oil (duck fat, bacon/pork fat, tallow, avocado oil, clarified butter)
- Flour
- Salt
- Pepper
- Onion
- Carrots
- Celery
- Garlic
- Herbs de Provence
- Diced tomatoes
- Beef or venison stock (beef broth will work as well but it won’t be as flavorful, feel free to use low sodium to keep the sodium content down)
- Dry red wine (Cabernet, Bordeaux)
- Worchestershire sauce
- Cornstarch/tapioca starch/arrowroot powder
Since this recipe takes 8 hours to make, you can always do all of the chopping the night before and sear your venison in a pan, add it to your slow cooker, and store in the refrigerator overnight. When you wake up, add the liquid, set it, and forget it while you go about your day.
Alternatively, you can make it overnight while you sleep and just heat it on low or warm in the slow cooker or a saucepan before you want to eat. Or heat individual portions in the microwave.
NOTE: If you only have beef on hand, you can also use this recipe to make a delicious crockpot beef stew. I haven’t tried it with beef chuck roast, it might not be as tender, but I am sure it’ll still be delicious!
TIPS & TRICKS
How do you get venison tender in stew?
As I mentioned previously, if you’re working with a tough cut of meat or one with a lot of connective tissue, it’s best to cook it low and slow. AKA, cooking it at a low temperature for a long time to ensure that the meat falls apart. If it isn’t falling apart, turn the heat down and cook it longer.
I recommend slow cooking this stew recipe for 8-9 hrs on low in the crock pot. You can do 4-5 hrs but your meat won’t be as tender and the flavor won’t be as developed. So, you’ve been warned!
Is there a way to help with the “gamey” flavor?
Here’s my short answer: Yes!
The use of red wine (or red wine vinegar), plenty of aromatics, herbs de Provence, and Worchestershire sauce are all tweaked to perfection. They’re designed to enhance the beautifully bold flavor of venison while mitigating that “tinny” flavor some people don’t love.
There are a lot of differing opinions about what gamey flavor is. Ultimately, when people tell me they think venison is gamey it’s probably because they’re used to beef. Venison is different because it’s a wild animal. However, if your meat is downright offensive, it’s probably due to the nature of the kill, field dressing, and potentially improper processing.
Other factors like age, gender, rut, diet, and location can all contribute to flavor notes, too.
SUBSITUTIONS
What other meats can you use – this recipe will work well with beef stew meat, elk, antelope, moose, bear – really any red meat. You can also follow this recipe to make a delicious slow cooker beef stew. When I use the term venison here or in my book, you can assume I’m also including elk, antelope, and moose.
To make this slow cooker venison stew gluten-free – This recipe has not been tested with gluten-free flour, however, I imagine it will work just fine. You can also choose to omit steps 1-2 in the recipe card below and add the starch suggested in step 6.
If you don’t have Herbs de Provence – I suggest finding Herbs de Provence and not substituting because it’s so lovely. I call for it in a lot of my recipes so you’ll use it up. I get mine at Wal Mart or Thrive Market. If you must sub or want to make it yourself, check out this post.
On selecting/substituting wine – When using a wine you really just want something palatable. This doesn’t call for much so just use something you already have open from the night before or that you’d like to serve with the meal. Don’t feel the need to spend big, I usually stay in the $12-$17 range with something I cook with. Of course, it can be omitted completely if you wish, but be sure to add 1 tablespoon of red wine vinegar instead.
HOW TO SERVE | SIDES & GRAVY
This is the perfect fish to serve up on a crisp fall day or after playing in the snow with the kid’s. I highly recommend taking the time to whip up the super simple gravy by making the cornstarch slurry, it seriously takes this stew to the next level!
We love serving it up with some crispy bread or dinner rolls, but it is also delicious with some green beans, a simple side salad, or just pop a bag of frozen peas in the microwave and you the the most delicious, hearty meal the whole family with love.
STORAGE & REHEATING
This keeps well in the fridge for 3-4 days in an airtight container. My husband always says it’s better the next day!
If we have leftovers (because this makes 6-8 servings) I like to freeze them in a freezer-safe dish or a vacuum-sealed bag for busy nights or a cozy lunch. This is the MVP of meal prep – it keeps fantastically for about 6 months.
MORE FAMILY FAVORITES
- Venison Chili
- Slow Cooker Venison Roast
- Venison Enchiladas
- Venison Meatballs
- Bear Roast
- Venison Bolognese
- Elk Burgers
Want more? Grab a copy of my bestselling cookbook, Venison Every Day!
Print
Slow Cooker Venison Stew | Thick & Hearty
This thick, hearty and healthy slow cooker venison stew is made in the crockpot with tender hunks of deer meat, veggies, and a rich & flavorful broth.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: 6-8 servings
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: French American
Ingredients
- 2 lbs. venison stew meat (or elk, antelope, moose, beef, bear – really any red meat)
- ¼ cup all purpose flour
- 2 tsp. salt, divided
- 1 tsp. pepper
- 1–2 Tbsp. high heat tolerant oil or fat (duck/deer/beef fat, avocado oil, clarified butter)
- 1 lb. baby, gold potatoes, quartered
- 3–4 large carrots, diced
- 3 celery stalks, diced
- 1 onion, diced
- 4–5 garlic cloves, minced
- 2 tsp. Herbs de Provence
- 1 (15oz.) can diced tomatoes, drained
- 4 cups beef or venison stock
- ½ cup red wine (dry red like a Cabernet or Bordeaux is lovely)
- 5–10 dashes Worcestershire sauce
- Optional: 3 Tbsp. corn starch, arrowroot powder or tapioca starch
Instructions
- Mix together the flour, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper in a medium bowl. Pat the venison very dry with a towel to remove any liquid. Toss the venison chunks in the flour mixture until everything is coated and the flour is absorbed.
- Heat a large skillet over medium-high heat and add the oil or fat. Once hot, sear the venison on all sides. You may need to work in batches to avoid overcrowding the meat.
- Once seared, transfer the meat to the bottom of a slow cooker with the potatoes.
- Then layer in the carrots, celery, onion, garlic, Herbs de Provence, the remaining 1 teaspoon of salt, the remaining 1/2 teaspoon of pepper, tomatoes, stock, wine, and Worcestershire sauce.
- Set your slow cooker on low for 8-9 hours.
- Optional (for thick stew) – After about 6 hours, remove a few spoonfuls of the broth and pour into a bowl or cup. Stir in the starch until the starch dissolves making a slurry. Pour the slurry into the stew, stir well and skew the lid for the remaining cook time.
- Serve with crusty bread & get cozy!
Notes
- You *can* cook this for 4-5 hours on high, but 8-9 on low is much better. The flavors will meld better and the meat will be more tender.
- This recipe has not been tested with gluten-free flour, however, I imagine it will work just fine. You can also choose to omit steps 1-2 and add the starch suggested in step 6.
- I suggest finding Herbs de Provence and not substituting because it’s so lovely. I call for it in a lot of my recipes so you’ll use it up. I get mine at Wal Mart or Thrive Market. If you must sub or want to make it yourself, check out this post.
- When using a wine you really just want something palatable. This doesn’t call for much so just use something you already have open from the night before or that you’d like to serve with the meal. Don’t feel the need to spend big, I usually stay in the $12-$17 range with something I cook with. Of course, it can be omitted completely if you wish, but be sure to add 1 tablespoon of red wine vinegar instead.
I’m eating this right now and it turned out so delicious and the meat is so tender–like fall apart tender. I did have to make a couple of adjustments. I didn’t have herbs de Provence, so I made my own minus the lavender. I used homemade chicken broth because that’s all I had, and I used crushed tomatoes, because again, that’s all I had. And I used apple cider vinegar because I didn’t have red wine vinegar. After searing the meat, I declared the pan with the vinegar. I prepared everything the night before and slow cooked it today for almost 9 hours. I was going to use my instantpot but realized I don’t have a glass lid and for some reason it only slow cooks for 4 hours. So I used my old trusty slow cooker. I would totally make this again. Thanks for this delicious recipe.
Made this with gluten free flour, otherwise followed the recipe exactly. It was absolutely delicious! I’ll definitely be making this again! The herbs de providence makes all the difference!! Yummy
Fantastic taste. Added 1/2 cup more red wine. Amateur prep times may vary greatly.
Glad you enjoyed this recipe, David!
Hahahaha! I felt the “amateur prep times may vary” in my soul…it took me two bours to prep this dish 🤣🤣🤣. Worth every second!
Oh no! What part did you feel took the longest?
I’ve tried to view several of your recipes, but I can’t see them. All I can see is the opening and his comment box because everything is black with a gray to dark black font on it every recipe I go to I don’t understand so I figured I would at least leave this comment to let you know I am on an iPhone 13 and have no issue with any other website.
Hi Sarabeth – Thanks so much for letting me know. What browser are you searching my recipes on?
Any idea how to get the veggies softer? Cooked for 8 hours on low and potatoes and veggies were not very soft. Thanks!
How small did you chop your veggies? I used regular sized carrots, cut into 1-1.5 inch lengths, then quartered the fat parts lengthwise. The gold potatoes I used were of normal small stature for golds, and I also quartered them as instructed and they turn out perfectly! I did get started a bit late (prep time for me was almost 2 hours 😅🙈) so I cooked on high for about an hour, then dropped to low for the last 7. Maybe try the cook time like that if your veggies were also small? 😊
Hi Christian – what size did you cut your veggies? It sounds like they might be a bit large.
Oh my good gravy!! This is THE BEST stew I’ve ever made! And I usually don’t like my own cooking 🤣. I used deer scraps my husband had set aside for stew. I did rinse my meat well before patting dry, as the blood in game meat tends to make that Signature “gamey” flavor. I didn’t have the Herbs de Provence, so I made my own, but didn’t have summer savory, so did a little googling and substituted sage, and no lavender in mine). I was also out of diced tomatoes and didn’t miss them at all (but would use if I had them). I did miss the part of the thickening instructions that said to add the slurry after 6 hours, so we ended up pulling the liquid out and creating a gravy that way with it.
For anyone else in that dilemma, we used:
4-6 tbs butter, melted in a pot
Approx 1/4-1/3 cup AP flour
Cook over medium heat until desired color of rue is achieved (I love a dark rue, but hubs prefers light, so that’s what we went with).
Add stew broth and cook until thickened, about 5 minutes.
Stir back into meat and veggies and serve!
Sorry for the approximations – hubs is notorious for vague measurements and he was in charge of gravy making.
Everyone wanted seconds, but it’s very filling, so we’re looking foward to leftovers! This is getting printed and added to my must make again folder 💙
Thank you SO much for sharing, Karen! I am so glad you’re enjoying this recipe and it turned out delicious for you!
It’s a “little” late (like 2 years late) but I’d like to correct the “gamey” story, that is so common: the gamey taste is caused by not removing the fat and the silver skin properly. The meat should be clean and lean. The fat is alien to us – the Native Americans used to cook meat and all, and it felt fine to them. We are used to fat that comes from beef, we appreciate a well-marbled steak, for instance. But the deer is a different kind of animal and not domesticated, hence the taste is alien to us.
Hi Amira! Thank you so much for sharing – yes, there are quite a few reasons why the meat could taste “gamey”. Lots has to do with how it is butchered, others could be with how it is cooked. Wild game isn’t meant to be cooked/treated the same as beef. Again, appreciate your feedback!
I hit the 5 star review stars several times because this recipe is WAY MORE than 5 stars! Out of the ballpark, home run, swinging for the fence and outta the stratosphere! I made this with elk meat a friend gave us and with the exception of less carrots did it exactly as written. I can’t stress enough how fast you must go make this! Thank you ever so much for the recipe. Question…we’ve run out of the game meat we were gifted (waiting on his up coming hunt for more) can I use this same recipe for regular beef for beef stew….the flavor combo was tantalizing!
Outstanding recipe I’d give it 5 stars times 100! The only thing we changed about the recipe was to use less carrots personal dislike for the tuber lol. We used elk that a dear friend gave us but now that we’ve used up all of it would you think you could use all the same ingredients to make regular beef stew?
Turned out excellent! Didn’t have any wine on hand so just subbed extra beef broth. Really good, the veggies were perfectly soft, not mushy and meat tender. Big hit, will definitely make again.
YAY! I am SO glad you loved this recipe and it turned out amazing for you, Sarah!
I overcooked venison steak, it was tough to chew. Is there any way to salvage the meat by cooking it in the crock pot like your stew recipe only less time? Or the same time? It looks soo good.
Or is there something else I can do?
Hi Ary – So sorry to hear this. Unfortunately, cooking it more will most likely dry it out more.
Can this recipe be canned?
My husband said this was “SUPREME!” And, yes, it was definitely that good! Since I didn’t have any red wine, I used dry sherry. I actually deglazed the pan with it after browning the meat. I went a little overboard with the Herbs de Provence, but that was my fault. It was still delicious!
Thank you for this wonderful recipe which I’ll make again!
AHH YAY! I am so glad you gave this recipe a try and are loving it, Judy! Thanks so much for your review, I really appreciate it!
Could you cook this in the instant pot, and if so, for how long?
Hi Shelle – Yes! I have an Instant Pot Venison Stew Recipe HERE! Enjoy!
I like to print recipes I’m going to cook. It saves accidents with my device. Unfortunately, I found when I attempted to print the Slow Cooker Venison recipe the first part of the Instructions was missing, pushed off the page by an advertisement.
I got around it but it was a bit of a hassle. Is it possible to adjust this so ads don’t get in the way please?
Hi Hilary – I would recommend selecting the “print recipe” on the top of the recipe card and it will take you to a new page without ads. Hope that helps!
Absolutely love this stew, BUT I feel there is something missing spice wise and just can’t put my finger on it. I also had others taste it and they felt the same but just couldn’t put their finger on it either. Any suggestions?
Hi Penny – Hmm I am not sure what type of spice would be missing, unless you needed to add more of an already listed spice? Do you think it was bland, or needed more of a kick?
I have never cooked venison or used Herbs de Provence. WOW! This tasted incredible. I did not use wine… used red wine vinegar. Thanks for sharing recipe.
AHH YAY! This seriously makes me so happy to hear, Sandy. I am so glad you are loving this recipe and it turned out amazing for you!
Delicious and comforting on a cold winter night. I used elk and it was a hit with my family. This will now be our go-to stew recipe!
Best venison stew I have ever made ! Followed your instructions to the “T” right down to the crusty bread ! I actually had given a bowl to a friend to take home and at about 7 oclock that evening received a text report ~ The stew was delicious ! Good stuff !!
About to make this for 40 people!! any tips on what i can to make it stretch a little further without using a whole deer?!?
So easy and the best tasting receipe I’ve tried yet. Kudos
Fan favorite over here! Delicious, hearty, healthy, and a crowd pleaser for even my friends who are hesitant to try venison! Thanks for the great recipe.
Robert Peck says
April 25, 2024 at 4:16 pm
Hi Allie ,
I always look forward to your VENISON recipes.. They are always much appreciated.. Especially your, VENISON stew. I have a couple of venison necks in my freezer, which I will use very soon.. I’m going to purchase your book after I get my Social Security check in a week. I look forward to it… Thank you again, BOB PECK from Massachusetts
Hi Bob! Thank you so much. I am glad you are enjoying my recipes!
Can you sub beef gelatin for corn starch to thicken?
I used Stout beer instead of wine, added allspice,chili powder and Sumac.
YUM! I hope it was a hit!
Delicious! Had a buddy give me some stew meat along with a few other cuts from a deer he had bagged and had processed, and found this recipe on Google. I’d recommend the read ahead of the actual recipe; I used beef fat as recommended to cook the venison in (I was low on bacon drippings) and am sober so I used the red wine vinegar rather than the red wine (I used to use inexpensive Cabernets for stew and soup recipes). Very full flavor and the veggies were perfect. I used thirded baby carrots out of experience for tenderness and chose white onion. Will be back for other recipes in the future
Yay! I am so glad you gave this recipe a try and it turned out amazing for you, Ryan!
I’m getting ready for an upcoming hunting trip and decided to try your recipe to feed the 15 guys going with me. I used the handy batch size multiplier feature and selected 3x scale. I set up 3 slow cookers overnight and followed your recipe to the letter. I woke up to a house that smells wonderful so I stole some for lunch today. I’m pairing it with my homemade sourdough bread. The meat came out very tender, I used cornstarch to thicken the sauce, not sure I’m a fan of the tomatoes because of the acidity but all in all it is very tasty.
Wow! This is amazing, glad it turned out great!
I followed the directions exactly as written. Cooked for 8.5 hours on low in crock pot. All my vegetables were still hard and the meet was hard and tasteless. Very bland. Not sure where I went wrong
Hi Randy! I am so sorry to hear this recipe didn’t turn out for you. What size did you cut up your veggies? 8.5 hours should have been more than enough time for everything to get soft and tender.
Hello!! I just prepared my venison using your recipe, and somehow missed the “better at low for eight hours.” I should have started hours ago!! So I’m wanting to serve this in six hours. Can I do some low and some high?
Hi Melinda – you can cook this for 4-5 hours on high, your meat won’t be as tender and the flavor won’t be as developed, but it’ll still be delicious. Let me know how it turns out, enjoy!
Stew turned out incredible! I made no substitutions. I will definitely be making again!
WOO! I am so glad you gave this recipe a try and are loving it, Casey! Thanks so much for your review & star rating!
First time cooking venison. Followed the recipe pretty closely but didn’t drain the tomatoes, used sodium free chicken broth and increased wine to a full cup. The stew was so good, I had three bowls within a couple hours – I couldn’t resist!
YAY! This makes me so happy to hear. I am so glad you found this recipe and it turned out great for you. Thank you for taking the time to share your review & star rating!
I have got to say a fantastic recipe. Very tasty. I did it with venison. Will definitely be using again. Thank you
YAY! I am so glad you are loving this recipe, Robbie! Thanks so much for sharing!
Great and delicious way to use tough cuts of venison. I made a double batch and it turned out so good. I tasted after first six hours, but it was really peppery and spicey. Cooked another 7 hours and it was mellow and delish!
WOO! I am so glad you gave this recipe a try and it turned out amazing for you!
This is the 3rd time I’m trying to post a comment here, and for some reason it’s being rejected and deleted. So here goes: unlike what Karen R posted on 26 September 2023, the “gamey taste” does not come from the blood. It comes from the FAT. We are used to beef fat or pig fat, and we appreciate “a well marbled steak”. However, unlike the Native American, who were used to cooking their hunted animals in their own fat, for us it tastes strange and unpleasant. So after you’re field dressing your deer and bring it home, make sure it’s completely clean of both fat and silver skin.
This is the secret to sweet venison recipes.