Easy Slow Cooker Venison Stew Recipes

SLOW COOKER VENISON STEW

Slow Cooker Venison Stew image

Make and share this Slow Cooker Venison Stew recipe from Food.com.

Provided by Little Suzy Homemak

Categories Stew

Time 8h

Yield 6 serving(s)

Number Of Ingredients 21

Ingredients

2 cups yukon gold potatoes, peeled and cubed
2 cups cremini mushrooms, quartered
1 cup onion, 1-inch cubed
1 cup celery, 1-inch sliced
1 cup carrot, 1-inch sliced
1/3 cup tomato paste
2 teaspoons fresh oregano, chopped
1 1/2 teaspoons sugar
1 1/2 teaspoons fresh thyme, chopped
1 teaspoon fresh rosemary, chopped
3/4 teaspoon fresh ground black pepper
1/2 teaspoon salt
2 large garlic cloves, minced
1 bay leaf
1/4 cup all-purpose flour
1/8 teaspoon salt
1/8 teaspoon black pepper
1 lb venison tenderloin, cut into 1 1/2-inch pieces
1 tablespoon canola oil
1 cup brown ale, like Newcastle
1 (14 ounce) can low sodium beef broth

Steps:

Layer first 14 ingredients in an electric slow cooker.
Combine flour, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a shallow dish; dredge venison in flour mixture. Heat oil in a large nonstick skillet over medium-high heat; add venison. Cook 4 minutes or until browned on all sides, turning frequently. Add venison to slow cooker. Pour beer and broth over venison. Cover and cook on low for 7 1/2 hours or until meat is tender. Discard bay leaf.
Yield: 6 servings (each about 1 1/4 cups).

Nutrition Facts : Calories 217.9, Fat 4.7, SaturatedFat 0.7, Cholesterol 13.6, Sodium 390.8, Carbohydrate 25.6, Fiber 3.6, Sugar 6.3, Protein 19.9

EASY SLOW COOKER VENISON STEW

Easy Slow Cooker Venison Stew image

This recipe is fast and easy. I usually put this in a slow cooker, but you can put it in a small roaster and let it cook on low after it is simmering. Serve over hot pasta.

Provided by GCKS

Categories Soups, Stews and Chili Recipes Stews

Time 8h10m

Yield 6

Number Of Ingredients 5

Ingredients

2 pounds venison stew meat
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed golden mushroom soup
½ onion, chopped
4 carrots, cut into 1 inch pieces

Steps:

In a slow cooker, combine venison, cream of mushroom soup, golden mushroom soup, onion and carrots. Cover and cook on low setting for 6 to 8 hours.

Nutrition Facts : Calories 277.6 calories, Carbohydrate 12.2 g, Cholesterol 130.5 mg, Fat 8.2 g, Fiber 1.7 g, Protein 36.8 g, SaturatedFat 2.6 g, Sodium 793.6 mg, Sugar 3.5 g

SLOW COOKER VENISON STEW

Slow Cooker Venison Stew image

An easy to make venison stew to die for.

Provided by BYOUNG1519

Categories Soups, Stews and Chili Recipes Stews

Time 7h45m

Yield 6

Number Of Ingredients 12

Ingredients

3 stalks celery, diced
½ cup chopped onion
2 cloves garlic, minced
1 tablespoon chopped fresh parsley
2 tablespoons vegetable oil
2 pounds venison stew meat
salt and pepper to taste
dried oregano to taste
dried basil to taste
1 cup tomato sauce
½ cup dry red wine
½ cup water

Steps:

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.
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.

Nutrition Facts : Calories 238.9 calories, Carbohydrate 5.1 g, Cholesterol 114.3 mg, Fat 7.9 g, Fiber 1.2 g, Protein 31.8 g, SaturatedFat 2 g, Sodium 657.2 mg, Sugar 2.7 g

DELICIOUS AND EASY VENISON STEW IN THE CROCK POT

Delicious and Easy Venison Stew in the Crock Pot image

This is a variation that I did on recipe #206418. I was in a hurry and had to use the crock pot, so I improvised, and it came out GREAT! Let me know what you think, and feel free to add or subtract anything you want!

Provided by Dont Touch The Buns

Categories Stew

Time 4h15m

Yield 8-10 serving(s)

Number Of Ingredients 15

Ingredients

2 lbs venison stew meat
1 (28 ounce) can crushed tomatoes
2 (14 1/2 ounce) cans stewed tomatoes
3 carrots
2 medium onions
1 (1 lb) bag frozen mixed vegetables
1/2 cup red wine
2 cups beef broth
1 lb sliced baby portabella mushrooms (optional)
1 1/2 teaspoons garlic powder
salt and pepper
3 tablespoons Worcestershire sauce
2 teaspoons thyme
2 bay leaves
1 tablespoon olive oil

Steps:

Heat oil in skillet on medium heat and brown venison stew meat.
Slice carrots to desired size.
Cut onions into wedges.
Combine all ingredients in LARGE crock pot and cook on high for 4-6 hours.

Nutrition Facts : Calories 274.4, Fat 5.6, SaturatedFat 1.1, Cholesterol 20.6, Sodium 707.6, Carbohydrate 27.9, Fiber 5.8, Sugar 11.6, Protein 29.1

EASY VENISON STEW

Easy Venison Stew image

This is a simple and tasty way I make venison. Like anything else it's better with fresh ingredients rather than canned, but this is what I had on hand. This is wonderful served over brown or wild rice.

Provided by Sherri

Categories Soups, Stews and Chili Recipes Stews

Time 40m

Yield 4

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
1 onion, chopped
2 cloves minced garlic
1 pound venison, cut into strips
1 (28 ounce) can diced tomatoes
1 (8 ounce) can sliced mushrooms, drained
½ teaspoon dried thyme
½ teaspoon dried sage
¼ teaspoon dried tarragon
¼ teaspoon salt

Steps:

Heat the olive oil in a large skillet over medium heat; cook and stir the onion and garlic in the hot oil until the onion is translucent, about 5 minutes. Add the venison to the skillet; cook and stir until evenly browned. Stir the tomatoes, mushrooms, thyme, sage, tarragon, and salt into the mixture; cover the skillet and allow the mixture to simmer until the venison is tender, 30 to 40 minutes.

Nutrition Facts : Calories 249.3 calories, Carbohydrate 12.6 g, Cholesterol 85.5 mg, Fat 9.4 g, Fiber 3.6 g, Protein 26.2 g, SaturatedFat 1.9 g, Sodium 721 mg, Sugar 7.1 g

VENISON STEW

Venison Stew image

I had no choice but to learn to cook some years ago while my wife recuperated from surgery. But I found I really enjoyed trying different recipes and adapting them to my own taste-that's how my now-famous venison stew recipe came to be! -Gene Pitts, Wilsonville, Alabama

Provided by Taste of Home

Categories Dinner

Time 2h20m

Yield 8 servings.

Number Of Ingredients 15

Ingredients

2 tablespoons canola oil
2 pounds venison stew meat
3 large onions, coarsely chopped
2 garlic cloves, crushed
1 tablespoon Worcestershire sauce
1 bay leaf
1 teaspoon dried oregano
1 tablespoon salt
1 teaspoon pepper
3 cups water
7 potatoes, peeled and quartered
1 pound carrots, cut into 1-inch pieces
1/4 cup all-purpose flour
1/4 cup cold water
Browning sauce, optional

Steps:

In a Dutch oven, heat oil over medium heat. Brown meat on all sides. Remove from pan. Add onions to the same pan; cook and stir until crisp-tender, 5-7 minutes. Add garlic; cook and stir 1 minute longer. Add water, stirring to loosen browned bits from pan. Stir in Worcestershire sauce, bay leaf, oregano, salt, pepper. Return meat to pan; bring to a boil. Reduce heat; cover and simmer until meat is tender, 1-1/2 to 2 hours., Add potatoes and carrots. Continue to cook until vegetables are tender, 30-45 minutes. Remove and discard bay leaf. In a small bowl, mix flour and cold water until smooth; stir into Dutch oven. Bring to a boil; cook and stir until thickened, 1-2 minutes. If desired, stir in browning sauce.

Nutrition Facts : Calories 271 calories, Fat 5g fat (1g saturated fat), Cholesterol 77mg cholesterol, Sodium 791mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges

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