Our hearty Crockpot Venison Stew is a delicious way to enjoy a set-it-and-forget-it dinner! Made with super tender venison, fresh veggies, and all the best flavor. Perfect for curling up on the couch and enjoying a cozy bowl of stew!
The Best Crockpot Venison Stew
During the cooler months of the Fall and Winter there is nothing better than a warm bowl of stew! It is the perfect comfort food for dinner. Put everything in the slow cooker in the morning and come home to an absolutely delicious meal. So easy and the whole family is going to love enjoying it with a piece of crusty bread for dunking!
Looking for More Crockpot Recipes?
If you love them as much as we do, you definitely need to try our Crock Pot Jerk Chicken!
Why This Recipe Works
- Slow Cooked: Venison can be a tougher type of meat (some cuts are more tough than others) so any recipe that involves slow-cooking over long periods of time, is going to be great. Any toughness will break down over the slow cooking process.
- Gravy: we add a little cornstarch to the broth at the end of the cook time to help thicken it and turn into a more delicious, thick gravy (but not as thick as gravy).
- All in one: I love any meal that is all-in-one! You have a protein, veggies and some potato for a starch. Easy and delicious!
What You Will Need
- olive oil: 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
The first steps to making this easy recipe are to season the chunks of venison and set aside. Add the broth, balsamic vinegar, pomegranate juice, tomato paste, and garlic in the slow cooker and whisk to combine. Sear the venison pieces on the stove top with a drizzle of olive oil. Then add that to the crock pot along with the onion, celery, carrots, and potatoes. After deglazing the hot pan, place the lid on the top and cook on low for 7-8 hours or high for 4-5 hours.
Before serving, remove about 1 cup of the beef broth from the pot and whisk in some cornstarch. Pour back in and mix. Add the frozen peas and mushrooms, if using. Let them cook on high for 10-15 minutes.
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!
Recipe FAQs and Tips
- Best Way to Thaw Venison – take it out of the freezer 24 hours before use and place in the refrigerator to let it thaw.
- Best Cut of Venison to Use for Stew – 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.
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Other Recipes You Might Like
Comforting Irish Beef Stew
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Slow Cooker White Chicken Chili
Crockpot Venison Stew
- Prep Time: 25 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 25 minutes
- Yield: 8 servings 1x
- Category: Dinner/Entree
- Method: Slow Cooker
- Cuisine: American
Description
A simple, classic and cozy Crockpot Venison Stew recipe that’s hearty and delicious! Easy to make and a perfect use for your venison!
Ingredients
- 2 pounds venison roast, cut into 1-inch pieces
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 cups beef broth, divided
- 1/4 cup pomegranate juice
- 2 tablespoons garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon balsamic vinegar
- 1–2 tablespoon extra virgin olive oil (sub avocado oil)
- 1/2 sweet yellow onion, diced
- 3 celery stalks, sliced
- 3 carrots, peeled and sliced
- 2–3 russet potatoes, cut into 1 inch chunks
- 1 tablespoon cornstarch
- 1 cup frozen peas
- 8oz 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. Set aside.
- Broth: Add beef broth (reserve 1/2 cup), 1/4 cup pomegranate juice, 2 tablespoons garlic, 1 tablespoon tomato paste, & 1 teaspoon balsamic vinegar to a slow cooker. Whisk or stir to combine.
- Sear Meat: Bring a large cast iron skillet to a medium-high heat and add oil to pan; swirl to coat. Add venison to the hot skillet and sear pieces on all sides, about 2-3 minutes. Remove from pan and place in the slow cooker along with the onions, potatoes, carrots and celery.
- Deglaze: Add the remaining 1/2 cup beef broth to the cast iron skillet to deglaze the pan; use a metal spatula to scrap the bits off the bottom, then pour the broth and bits into the slow cooker.
- 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.
Nutrition
- Serving Size: 6oz
- Calories: 280
- Sugar: 5.6 g
- Sodium: 438.5 mg
- Fat: 10.2 g
- Carbohydrates: 18.6 g
- Fiber: 3.3 g
- Protein: 28 g
- Cholesterol: 90.7 mg
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!