Slow Cooker Venison Stew Recipe

Name: Slow Cooker Venison Stew Recipe
Prep time: 10 min
Cook time: 480 min
Total time: 490 min
Yield: 8
Cuisine: American
Ingredients: 1 lb Venison Roast (1 (3-4) pound venison roast (leg, shoulder, or neck roast, bone-in or boneless)); 4 tbsp Unsalted Butter (4 tablespoons butter); 4 tbsp Olive Oil (4 tablespoons olive oil); 2 tbsp All-Purpose Flour (2 tablespoons all-purpose flour); 2 tbsp Tomato Paste (2 tablespoons tomato paste); 2 tsp Stone House Seasoning (2 teaspoons Stone House Seasoning); 4 cup Beef Stock (4 cups beef stock); 1 cup Red Wine (1 cup red wine (a deep, rich red wine such as burgandy or merlot work well)); 2 tbsp Balsamic Vinegar of Modena (2 tablespoons balsamic vinegar); 1 tbsp Worcestershire Sauce (1 tablespoon Worcestershire sauce); 2 cup Carrot (2 cups carrots); 2 cup White Potatoes (2 cups potatoes); 1 piece Yellow Onion (1 medium onion (peeled and cut into 8 wedges)); 0 pieces Brown Sugar (brown sugar (to taste)); 0 pieces Kosher Salt (kosher salt (to taste))

Slow Cooker Venison Stew Recipe - Main Course,Soup (American)

490 minAmerican

Servings8

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Egg Free

Ingredients

For 8 servings

Venison Roast1 lb · 1 (3-4) pound venison roast (leg, shoulder, or neck roast, bone-in or boneless)
Unsalted Butter4 tbsp · 4 tablespoons butter
Olive Oil4 tbsp · 4 tablespoons olive oil
All-Purpose Flour2 tbsp · 2 tablespoons all-purpose flour
Tomato Paste2 tbsp · 2 tablespoons tomato paste
Stone House Seasoning2 tsp · 2 teaspoons Stone House Seasoning
Beef Stock4 cup · 4 cups beef stock
Red Wine1 cup · 1 cup red wine (a deep, rich red wine such as burgandy or merlot work well)
Balsamic Vinegar of Modena2 tbsp · 2 tablespoons balsamic vinegar
Worcestershire Sauce1 tbsp · 1 tablespoon Worcestershire sauce
Carrot2 cup · 2 cups carrots
White Potatoes2 cup · 2 cups potatoes
Yellow Onion1 piece · 1 medium onion (peeled and cut into 8 wedges)
Brown Sugar0 pieces · brown sugar (to taste)
Kosher Salt0 pieces · kosher salt (to taste)

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Steps

1Dry Age the Venison (up to 3 days)
2The goal of this process is to remove as much of the blood from the venison roast as possible. In my experience, this removes the majority, if not all, of the wild game flavor from the venison. If you prefer that flavor, you can skip this process. Wrap the venison roast well in paper towels and store in the refrigerator on a rimmed baking sheet for up to 3 days. Replace the paper towels with fresh paper towels and a clean baking sheet as the paper towels become soaked in the blood from the venison. On the first day, you may need to replace the paper towels a couple of times during the day. By the third day, there should be very little blood on the paper towels, if any.
3Make the Venison Stew
4Sear the roast (Brown the roast). Melt the butter in the slow cooker set to brown or in a skillet or Dutch oven set over medium-high heat on the stovetop. Add the olive oil. Using tongs, add the venison roast to the melted butter and olive oil and sear (brown) on all sides.
5Make the stew. Add the flour to the drippings in the pan and stir until browned. If in a skillet or Dutch oven, transfer to the slow cooker. Stir in the Worcestershire sauce (or coconut aminos), tomato paste, balsamic vinegar, beef stock, red wine, and Stone House Seasoning. Stir together to make sure it is well combined.
6Add the vegetables. Add the carrots, potatoes, and onion to the slow cooker.
7Cook. Place the lid onto the slow cooker and cook for 8 to 9 hours on the low setting. Shred the roast with two forks or remove the venison from the slow cooker and roughly chop it. Return the meat to the slow cooker. Taste the stew, and if needed, add the brown sugar and/ or salt to taste. Serve.