Venison stew in the slow cooker

    (38)
    8 hours 30 min

    An easy to make venison stew to die for.


    86 people made this

    Ingredients
    Serves: 6 

    • 3 sticks celery, diced
    • 85g chopped onion
    • 2 cloves garlic, minced
    • 1 tablespoon chopped fresh parsley
    • 2 tablespoons vegetable oil
    • 900g venison stewing meat
    • salt and pepper to taste
    • dried oregano to taste
    • dried basil to taste
    • 250ml passata
    • 125ml dry red wine
    • 125ml water

    Method
    Prep:30min  ›  Cook:8hr  ›  Ready in:8hr30min 

    1. 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.
    2. Season to taste with salt, pepper, oregano and basil. Pour in the passata, red wine and water. Cook on Low for 7 to 10 hours.

    Recently viewed

    Reviews & ratings
    Average global rating:
    (38)

    Reviews in English (29)

    by
    124

    This is a great recipe using venison. I'm amazed at the low ratings, must be new. It's hard to cook great meals with venison without going the extra mile to get some of the gamey flavor out. I added potatos and carrots. Had to use a cup of water,a full 15 oz can of tomato sauce and only used one lb of venison. The tomato gravy turned out excellent in thickness. Like a lot of my tomato based stews, I added 1/4 cup ketchup,a tbsp of worcestershire and two tsp of bacon grease. Wow, delicious! This is a keeper. I challenge anyone to try this.  -  18 Jan 2007  (Review from Allrecipes US | Canada)

    by
    88

    This was good stew, even better the second day. However, I don't think venison should be cooked this long, as it has little to no fat content. As often happens, some bites were tender and others were chewy and dry. I used a cut labeled by my hunter as "hind roast." I'd be interested to know what cut of meat others used. In my opinion, the gaminess that some people complain of is due to the age of the animal or perhaps not butchering promptly. The meat my hunter provides always has a pleasant flavor.  -  21 Jan 2009  (Review from Allrecipes US | Canada)

    by
    70

    Very good! I tried two variations, on the first I added two large potatoes and it was great! On the second, I added 1TBS fresh rosemary and served over pasta, wonderful again! This dish has a lot of Tuscan overtones and is really good!  -  04 Dec 2006  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate