Slow Cooker Venison Stew

  • 2reviews
  • 84saves
  • 9hr20min

About this recipe: An easy slow cooker recipe, all ingredients are diced and thrown into the slow cooker with no pre-cooking prep work. A hearty tasting stew that is not 'gamey', it would work just as well with beef.

Shann

Ingredients

Serves: 8 

  • 900g venison stewing meat
  • 8 medium potatoes, peeled and cubed
  • 3 medium onions, diced
  • 3 sticks celery, diced
  • 8 large carrots, peeled and diced
  • 3 beef stock cubes
  • 800ml beef stock
  • 2 tablespoons Worcestershire sauce
  • 300g frozen garden peas (optional)
  • 150g fresh mushrooms, sliced (optional)
  • salt and pepper to taste
  • 65g cornflour
  • 250ml water

Method

Prep:20min  ›  Cook:9hr  ›  Ready in:9hr20min 

  1. Combine the venison, potatoes, onions, celery, carrots, stock cubes, stock and Worcester sauce in a slow cooker. Pour in just enough water to cover. Turn to High and cook until the stew comes to the boil. Reduce heat to Low and continue cooking until the venison is tender, about 8 to 10 hours.
  2. Ladle off any fat which has collected on the surface, then stir in the peas and mushrooms if using. Season to taste with salt and pepper. Whisk together the cornflour and water. Stir this into the stew, increase heat to High, and cook until the stew has thickened and the peas have warmed through.

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Reviews (2)

cari79uk
6

This was a really lovely tasting stew and a very easy recipe although I did have to adjust cooking times a bit. I couldn't get venison so did 2/3 diced beef and 1/3 venison sausages and it was still yum . I served it with homemade bread and it made a great complete meal. Fantastic for winter nights, thank you! - 05 Dec 2010

cari79uk
5

Used different ingredients. I couldn't get venison stewing meat so I used 2/3 diced beef and 1/3 venison sausages. Because my slow cooker a) wasn't big enough for all the ingredients and b) didn't at any stage get hot enough to boil, the last hour was done in a very large pan on the hob. I put all the ingredients bar the sausages, the mushrooms and the peas in the slow cooker in the morning. When I was ready to transfer everything I cut the sausages into chunks and fried them and the mushrooms for a few minutes to brown a little. Then I deglazed the pan with a little balsamic vinegar and added everything from the slow cooker. I added the peas towards the end then the cornflour and water as per the recipe. - 05 Dec 2010

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