Crockpot venison stew is more than just a meal; it’s a celebration of rustic flavors and comfort. The allure of this dish lies in its hearty textures and aromas, making it a favorite among outdoor enthusiasts and home cooks alike. With a preparation method that allows the ingredients to meld beautifully over several hours, this recipe is perfect for busy days. As the stew slow-cooks, the venison becomes tender, while the vegetables infuse the dish with vibrant flavors, creating a delightful dining experience that warms both body and spirit.
This crockpot venison stew recipe is not only popular for its taste but also for its numerous health benefits. Venison is a lean meat that is lower in fat and richer in protein compared to beef. Incorporating a variety of vegetables like carrots and potatoes enhances the dish’s nutritional profile. The recipe is also incredibly flexible; you can easily tweak the vegetables or seasonings to suit your taste preferences. Whether you’re serving it during a cozy family dinner or at a gathering with friends, this stew is sure to satisfy and impress.
Crockpot Venison Stew Recipe
Ingredients:
- 4 medium carrots (sliced)
- 3 medium potatoes (cut into 1 inch chunks)
- 1 medium onion (chopped)
- 2 pounds deer stew meat (cut into 1 inch chunks)
- ¼ cup all-purpose flour
- 2 teaspoons salt
- ½ teaspoon ground black pepper
- 4 cups water
- 1 (10 ounce) can mild diced tomatoes with green chilies (undrained)
- 1 Tablespoon Worcestershire sauce
- 2 garlic cloves (minced)
- 4 cubes beef bouillon (crushed)
- 2 teaspoons paprika
- 2 teaspoons seasoned salt
- 1 teaspoon sugar
- salt (to taste)
- chopped parsley or cilantro (for garnish)
Instructions:
- Start by preparing the vegetables. Rinse and slice the carrots, cut the potatoes into 1-inch chunks, and chop up the onion.
- Soak potato chunks in cold water until ready to use; this will keep them from browning.
- Cut deer stew meat into 1-inch chunks, pat dry, and place into the slow cooker.
- In a small bowl, stir flour, salt, and black pepper together and then pour over the deer meat. Toss the venison in the flour mixture until well coated and the flour has been absorbed.
- Add water, carrots, potatoes, onion, diced tomatoes with green chilies (juice and all), Worcestershire sauce, garlic, crushed beef bouillon cubes, paprika, seasoned salt, and sugar into the slow cooker. Stir together until combined.
- Close the lid and cook on Low for 8 to 12 hours or on High for 4 to 6 hours.
- Optional: Add extra salt to taste and garnish with chopped parsley or cilantro.