Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Delicious and Easy Venison Stew in the Crock Pot Recipe
    Lost? Site Map

    Delicious and Easy Venison Stew in the Crock Pot

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 15 mins

    15 mins

    4 hrs

    Don't Touch The Buns's Note:

    This is a variation that I did on Tomato-Based Beef Stew. I was in a hurry and had to use the crock pot, so I improvised, and it came out GREAT! Let me know what you think, and feel free to add or subtract anything you want!

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat oil in skillet on medium heat and brown venison stew meat.
    2. 2
      Slice carrots to desired size.
    3. 3
      Cut onions into wedges.
    4. 4
      Combine all ingredients in LARGE crock pot and cook on high for 4-6 hours.

    Ratings & Reviews:

    • on August 20, 2010

      55

      Terrific the way it is posted. No need to add salt since canned items are chocked full of it. Only used 2 tbs of Worcestershire and that seemed plenty. Added celery. Highly recommend a 6 quart pot. My 6 was maxed. I think this would be a good recipe for any meat or poultry. Cooked 6 hours on high. Will save to my favorites. Thanks.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 03, 2010

      55

      This recipe IS delicious and easy! I cooked it on low instead of high, for 8 hours. We added oregano and potato and left out mushrooms and bay leaves, but otherwise made as directed. I think the wine helped tenderize the meat, and gave the stew great flavor. Next time, we'll add a few more spices, and maybe thicken it with flour for my husband, who likes thicker stews.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 17, 2008

      45

      It was no where near done after 4 hours on high, so I let it cook overnight and most of the day on low, turned it up for an hour before dinner. The extra time did the venison good, cubed shoulder roast came out fairly tender. I did add a rounded teaspoon of sugar and 1 teaspoon of celery seed, helped the flavor along. I was out of red wine for cooking, but that surely would have helped it, too. Couldn't be easier, and my husband liked it. Soups are such a great way to get vegetables into your family, and yummy when the weather is nasty! Thanks for this!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Delicious and Easy Venison Stew in the Crock Pot

    Serving Size: 1 (456 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 274.3
     
    Calories from Fat 50
    18%
    Total Fat 5.6 g
    8%
    Saturated Fat 1.0 g
    5%
    Cholesterol 20.6 mg
    6%
    Sodium 707.5 mg
    29%
    Total Carbohydrate 27.9 g
    9%
    Dietary Fiber 5.8 g
    23%
    Sugars 11.6 g
    46%
    Protein 29.1 g
    58%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites