SLOW COOKER VENISON STEW
If you've got some venison stew meat in the freezer, here's a fantastic recipe to make the most of it. Full of rich flavors and hearty vegetables such as mushrooms, potatoes, and turnips, this rustic, comforting stew comes together in a snap thanks to your slow cooker. The recipe calls for the meat to be browned in a skillet before it is added to the slow cooker, but if you want to cut down on prep time, you can put the flour-coated meat straight into the slow cooker. (Browning makes the meat more flavorful but it's not an essential step.) The addition of blackberry jam might sound odd, but trust us: it helps thicken the stew and adds a subtle sweetness to the sauce that balances out the savory flavors of the brown ale and Dijon mustard. Serve the stew as-is with plenty of crusty bread on the side, or ladle it over hot cooked mashed potatoes or buttered egg noodles.
Provided by Southern Living Test Kitchen
Time 4h10m
Yield Serves 6 (serving size: 2 1/2 cups)
Number Of Ingredients 18
Steps:
- Stir together 1/2 cup of the flour and 2 1/2 teaspoons of the salt in a large bowl. Add venison; toss to coat.
- Heat 2 tablespoons of the oil in a large cast-iron skillet over medium-high. Add half of the venison; cook, turning occasionally, until browned on all sides, 8 to 10 minutes. Remove from skillet; wipe skillet clean. Repeat process using remaining oil and venison.
- Whisk together 1/2 cup of the broth and remaining 1/4 cup flour in a small bowl until smooth; place in a 6-quart slow cooker. Add browned venison, beer, mushrooms, potatoes, carrots, turnip, tomato paste, thyme, and remaining 3 1/2 cups broth. Cover and cook until venison and vegetables are just tender, about 6 hours on LOW or 3 hours on HIGH.
- Stir Brussels sprouts into stew; cover and cook until tender, about 30 minutes on HIGH. Stir in jam, chives, mustard, dill, pepper, and remaining 2 1/2 teaspoons salt. Divide stew evenly among bowls; garnish with additional chives.
EASY SLOW COOKER VENISON STEW
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
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
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
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
SLOW COOKER VENISON STEW
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
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
HEARTY VENISON STEW - CROCK-POT
This is a great stew for Sunday football. The venison makes it a bit healthier, but it definitely doesn't taste gamey for those who do not prefer wild game.
Provided by ckeller
Categories Stew
Time 4h15m
Yield 2 1/2 quarts, 8 serving(s)
Number Of Ingredients 13
Steps:
- Mix the flour, salt, and pepper and coat the venison with the mixture. Place into crockpot.
- Add remaining ingredients and stir to mix.
- Cover and cook on low for 8-10 hours or high for 4-5 hours.
Nutrition Facts : Calories 221.4, Fat 2.3, SaturatedFat 0.8, Cholesterol 71.4, Sodium 109, Carbohydrate 27.4, Fiber 3.7, Sugar 3.3, Protein 22.4
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SLOW COOKER VENISON STEW - CLEVERLY SIMPLE
From cleverlysimple.com
Cuisine AmericanTotal Time 8 hrs 30 minsCategory Venison RecipesCalories 329 per serving
- Chop the venison into chunks and stir them into a bowl with the flour, 1 tsp. of salt, and cracked black pepper.
- In a stockpot or cast-iron pan, melt 3 T. of butter using medium-high heat and brown the cuts of steak on both sides until they are seared, and you have bits of browned meat on the bottom of the pan (2 minutes each side).
- Place the browned meat into your slow cooker and melt the remaining 1 T. of butter into the pan. Sauté the onions, mushrooms and garlic for a few minutes while stirring occasionally. Then add them to your slow cooker as well.
- With the heat still on, pour one cup of dry red wine into the pan and whisk quickly to gather up any browned bits. Allow the wine to reduce for a few minutes on medium heat.
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- 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 7 1/2 hours or until meat is tender. Discard bay leaf.
- Stew can be frozen in an airtight container for up to three months; add a little more water or beer when reheating.
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