Slow Cooker Venison Stew

READY IN: 8hrs
KateL
Recipe by Little Suzy Homemaker

This is from Cooking Light in October 2006.

Top Review by KateL

Very nice stew, terrific gravy. I doubled the potatoes, mushrooms, and venison, and used 6 oz. of tomato paste. For the liquids, I used 10 oz. of ale and 16 oz. of low sodium beef broth because I did not want to dilute it any more than that. Venison is best cooked medium rare so I cooked it for only 2 minutes or less so that the flour would create a good fond in the pot. DH loved his stew, and he loved drinking the left-over 10 oz. of Samuel Adams Nut Brown Ale with his stew. Made for 2013 My Three Chefs.

Ingredients Nutrition

Directions

  1. Layer first 14 ingredients in an electric slow cooker.
  2. Combine flour, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a shallow dish; dredge venison in flour mixture. Heat oil in a large nonstick skillet over medium-high heat; add venison. Cook 4 minutes or until browned on all sides, turning frequently. Add venison to slow cooker. Pour beer and broth over venison. Cover and cook on low for 7 1/2 hours or until meat is tender. Discard bay leaf.
  3. Yield: 6 servings (each about 1 1/4 cups).

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a