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.
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.
This venison stew recipe is one of the most popular recipes on my website. People 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!
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!
PrintSlow 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 1x
- 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.
Stayc says
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.
Melissa says
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
David Thelen says
Fantastic taste. Added 1/2 cup more red wine. Amateur prep times may vary greatly.
Miss AK says
Glad you enjoyed this recipe, David!
Karen R says
Hahahaha! I felt the “amateur prep times may vary” in my soul…it took me two bours to prep this dish 🤣🤣🤣. Worth every second!
Miss AK says
Oh no! What part did you feel took the longest?
Sarahbeth Harrison says
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.
Miss AK says
Hi Sarabeth – Thanks so much for letting me know. What browser are you searching my recipes on?
Christian Corona says
Any idea how to get the veggies softer? Cooked for 8 hours on low and potatoes and veggies were not very soft. Thanks!
Karen R says
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? 😊
Miss AK says
Hi Christian – what size did you cut your veggies? It sounds like they might be a bit large.
Karen R says
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 💙
Miss AK says
Thank you SO much for sharing, Karen! I am so glad you’re enjoying this recipe and it turned out delicious for you!
Robyn says
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!
Robyn says
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?
Sarah says
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.
Miss AK says
YAY! I am SO glad you loved this recipe and it turned out amazing for you, Sarah!
Ary Lou says
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?
Miss AK says
Hi Ary – So sorry to hear this. Unfortunately, cooking it more will most likely dry it out more.
Kelly says
Can this recipe be canned?
Judy says
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!
Miss AK says
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!
Shelle says
Could you cook this in the instant pot, and if so, for how long?
Miss AK says
Hi Shelle – Yes! I have an Instant Pot Venison Stew Recipe HERE! Enjoy!
Hilary Howe says
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?
Miss AK says
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!
Penny Lee says
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?
Miss AK says
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?
Sandy says
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.
Miss AK says
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!
Greta says
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!
Chris S says
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 !!
Mrs B says
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?!?
Shawn Froment says
So easy and the best tasting receipe I’ve tried yet. Kudos
Anonymous says
Cat says
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.