Quick Look – Crockpot Venison Stew
- Method: Slow Cooker / Crockpot
- Skill Level: Easy
- Prep Time: 20 minutes
- Cook Time: 6–8 hours
- Best For: Cozy weeknight dinners, meal prep, feeding a family
- Why You’ll Love It: Hands-off, tender venison, rich comfort-food flavor
- TWS Origins: my step-mom makes this for us every year and I always look forward to it! I love how she always made it so thick and hearty – I was so excited to replicate the recipe for you guys!
Looking for More Crockpot Recipes?
If you love them as much as we do, you definitely need to try our Crock Pot Jerk Chicken!
Key Ingredients + Substitutions
Be sure to see the recipe card below for a full listing of ingredients, instructions, and estimated nutritional information.
- butter: used to sear the venison in before adding it into the slow cooker.
- venison roast: use really whatever cut you like.
- kosher salt + ground black pepper: season the venison before cooking and then taste the stew after its done and adjust the salt, as needed.
- broth (beef broth, balsamic vinegar, pomegranate juice, tomato paste, garlic): These ingredients are combined in the slow cooker to form that delicious broth.
- veggies (yellow onion, celery, carrots, russet potatoes, baby bella mushrooms, peas): So many yummy veggies!
- cornstarch: this is used to thicken that broth at the very end!
How To Make Crockpot Venison Stew
Step 1: Season and sear meat in a cast iron skillet. Transfer to slow cooker.
Step 2: In the same skillet cook the garlic, onion and veggies. Transfer to slow cooker.
Step 3: Add liquid ingredients to slow cooker.
Step 4: Add potatoes. Stir to combine. Cover and let cook according to recipe card below.
Step 4: Remove a cup of hot liquid and whisk in cornstarch. Pour mixture back in and stir. Add in peas + mushrooms (if using).
Step 5: Cover and let sit on HIGH 10-15 minutes or until it thickens.
Do I Need to Do Anything Special When Cooking Venison
Not for this recipe! The slow cooker does all the work and there are so many flavors going on (hello pomegranate juice) that there shouldn’t be any gamey flavors happening.
Best Ways To Serve Crockpot Venison Stew
This delicious bowl of comforting stew can be enjoyed all on its own. We do love to serve with a side of crusty bread or a breadstick for dunking in that flavor-packed broth. It will quickly become a new family favorite recipe!
Slow Cooker Venison Stew FAQs
Take it out of the freezer 24 hours before use and place in the refrigerator to let it thaw.
The best cut of venison to use for stew is the shoulder, shank, leg/round or rump (although really any cut of venison will work). Check out this helpful chart showing the different cuts of venison and what they are best used for.
Yes! You could definitely use beef stew meat here instead of venison.
Other Stew Recipes You Might Like
Made this recipe and loved it?!
We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
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Ingredients
- 2 pounds venison roast, cut into 1-inch pieces
- 1 tablespoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons butter, divided, sub avocado oil
- 2 tablespoons garlic, minced
- 1/2 sweet yellow onion, diced
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 2 cups beef broth, divided
- 1/4 cup pomegranate juice
- 1 tablespoon tomato paste
- 1 teaspoon balsamic vinegar
- 1-2 russet potatoes, cut into 1 inch chunks
- 1 tablespoon cornstarch
- 1 cup frozen peas
- 8 oz baby bella mushrooms, sliced (optional)
Instructions
- Prep Meat: Place cut-up venison meat in a large bowl and season with salt and pepper; toss to coat (feel free to use more or less salt according to preference). Set aside.
- Sear Meat: Bring a large cast iron skillet to a medium-high heat and add 1 tablespoon butter and let melt; swirl to coat. Add venison to the hot skillet and sear pieces on all sides, about 2-3 minutes. Remove from skillet and transfer to the slow cooker.
- Saute Veggies: Add remaining tablespoon of butter to the skillet (scrape up any bits of venison stuck to the pan) and add garlic, onion, carrots and celery. Move around pan until garlic is fragrant onion has softened a bit – approx. 2-3 minutes. Transfer to the slow cooker.
- Broth: Add beef broth, 1/4 cup pomegranate juice, 1 tablespoon tomato paste, & 1 teaspoon balsamic vinegar to a slow cooker along with the russet potato. (Note: the liquid probably won't cover everything completely – that's okay!).
- Crock Pot: Cover the slow cooker and cook on LOW for 7-8 hours or HIGH for 4-5 hours.
- Thicken + Veggies: Scoop out approximately 1 cup of broth in a glass measuring cup. Add the cornstarch to that cup of broth and whisk to combine. Pour back into the slow cooker, stir to combine. Add in the peas and mushrooms (if using), stir and cover again. Let cook another 10-15 minutes on HIGH as it thickens.
- Serve: Taste and add additional salt or pepper, as desired. Serve and enjoy!
Notes
- Cut of Venison: The best cut of venison to use for stew is the shoulder, shank, leg/round or rump (although really any cut of venison will work well in a stew).
- Storage: keep leftover stew in the refrigerator in an airtight container for up to 3-4 days.
Erin says
Made this last night – was delicious – thank you!
Savannah Pittman says
Do you cook the frozen peas according to package first or add the frozen peas to the slow cooker as is? I just put the deer meat in the fridge to thaw so I haven’t done the recipe yet. I am eager to try! Thanks in advance!
Erin says
You can add them frozen, they will thaw pretty quick!
Melissa says
what can I substitute the corn scratch for? Whole30?
Erin says
Hi Melissa! If you want to make this Whole30 I would sub arrowroot or tapioca powder for the cornstarch.
Karissa says
In the ingredients it says 2 C beef broth (divided) then in instructions in two spots it says 1/2 cup?
Erin says
Hi Karissa! In Step 2 you add 1 1/2 cups of the beef broth (reserving 1/2 cup) and then you use the other 1/2 cup in Step 5 to deglaze the skillet and scrape up any bits that stick to the bottom of the pan. Hope that helps and sorry if it wasn’t clear!
Meagan says
When do you add the onion and mushrooms? I have read over the recipe multiple times, hoping I overlooked, but can’t seem to see it. Thanks!
Erin says
Oh my gosh, sorry about that – just updated the instructions 🙂 thanks!
Meagan says
Thank you! Just added mushrooms and peas 🤞🏼
Ginger says
Can I use ground venison for this stew recipe?
Erin says
Hi Ginger – I have never tried it with ground venison. I would think it would work, but let me know if you try it!