Slow Cooker Venison Stew

    (37)
    7 hours 45 minutes

    If you are lucky enough to find fresh venison it's divine in this slow cooker recipe with red wine and spices.


    74 people made this

    Ingredients
    Serves: 6 

    • 3 stalks celery, diced
    • 1/2 cup chopped onion
    • 2 cloves garlic, minced
    • 1 tablespoon chopped fresh parsley
    • 2 tablespoons vegetable oil
    • 1 kg venison stew meat
    • salt and pepper to taste
    • 1/2 teaspoon dried oregano to taste
    • 1/2 teaspoon dried basil to taste
    • 1 cup tomato sauce
    • 1/2 cup dry red wine
    • 1/2 cup water

    Directions
    Preparation:30min  ›  Cook:7hours15min  ›  Ready in:7hours45min 

    1. Place the celery, onion, garlic and parsley in the bottom of a slow cooker. Heat the oil in a large frying pan over medium-high heat. Brown the venison well in two batches, and add to the slow cooker.
    2. Season to taste with salt, pepper, oregano and basil. Pour in the tomato sauce, red wine and water. Cook on Low for 7 to 10 hours.

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    Reviews and Ratings
    Global Ratings:
    (37)

    Reviews in English (29)

    by
    3

    We enjoyed this recipe. I made it with left over venison as we had a lot left over. Have made it again as well with additional add ins of vegetables.  -  31 Dec 2014

    by
    124

    This is a great recipe using venison. I'm amazed at the low ratings, must be new. It's hard to cook great meals with venison without going the extra mile to get some of the gamey flavor out. I added potatos and carrots. Had to use a cup of water,a full 15 oz can of tomato sauce and only used one lb of venison. The tomato gravy turned out excellent in thickness. Like a lot of my tomato based stews, I added 1/4 cup ketchup,a tbsp of worcestershire and two tsp of bacon grease. Wow, delicious! This is a keeper. I challenge anyone to try this.  -  18 Jan 2007  (Review from Allrecipes USA and Canada)

    by
    88

    This was good stew, even better the second day. However, I don't think venison should be cooked this long, as it has little to no fat content. As often happens, some bites were tender and others were chewy and dry. I used a cut labeled by my hunter as "hind roast." I'd be interested to know what cut of meat others used. In my opinion, the gaminess that some people complain of is due to the age of the animal or perhaps not butchering promptly. The meat my hunter provides always has a pleasant flavor.  -  21 Jan 2009  (Review from Allrecipes USA and Canada)

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