Crockpot Venison Stew is a hearty and delicious way to use your venison!
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 this kind of meat over long periods of time is going to be great. Any toughness will break down more over the slow cooking process.
- Gravy: we had a little cornstarch to the broth at the end of the cooking time to help thicken it and turn into more a delicious, thick gravy (but not as thick as gravy)
- All in one: I love any meal that is all-in-one! You have your protein, your veggies and some potato for a starch. Easy and delicious!
What You Will Need
- olive oil: This is used to sear the venison in before addition it into the slow cooker.
- venison roast: Use really whatever cut you like.
- kosher salt + ground black pepper: You definitely need to season your 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 stalks , carrots, russet potatoes, baby bella mushrooms, peas): So many yummy veggies!
- cornstarch: this is used to thicken that broth at the very end!
Best Way to Thaw Venison
The best way to thaw venison is to 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 really work well in stew). Here is a helpful chart showing the different cuts of venison and what they are best used for.
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Crockpot Venison Stew – a simple, classic and cozy venison stew that hearty and delicious! Easy to make and a perfect use for your venison!
- 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 teaspoon balsamic vinegar
- 1/4 cup pomegranate juice
- 1 tablespoon tomato paste
- 2 tablespoon garlic, minced
- 1–2 tablespoon olive oil (or avocado)
- 1/2 large yellow onion, diced
- 3 celery stalks, sliced
- 3 carrots, peeled and sliced
- 2–3 russet potatoes, cut into 1 inch chunks
- 8oz baby bella mushrooms, sliced (optional)
- 1 cup frozen peas
- 1 tablespoon cornstarch
- Place cut up venison meat into a medium bowl and sprinkle with salt and pepper; toss to coat. Set aside.
- Add beef broth (reserve 1/2 cup), balsamic vinegar, pomegranate juice, tomato paste and garlic to slow cooker. Whisk or stir to combine.
- Bring a large cast iron skillet to medium/high heat and add oil to pan; swirl to coat.
- Add venison to the pan 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.
- 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 of the bottom then pour the broth and bits into the slow cooker.
- Cover the slow cooker and cook on LOW for 7-8 hours or HIGH for 4-5 hours.
- Scoop out approximately 1 cup of broth in a glass measuring cup. Add the cornstarch to the 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.
- Taste and add additional salt or pepper, as desired.
- Serve and enjoy!
- 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 really work well in stew).
- Storage: Store in the refrigerator in an airtight container for up to 3-4 days.
Keywords: crockpot venison stew, venison