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KeepItSimpleAnnaSue

Slow Cooker Ground Venison Stew: Easy Beginner Recipe

Let’s talk about comfort food. This slow cooker venison stew with potatoes is hearty, rich, and packed with flavor. It’s the kind of meal that warms you up from the inside out. And the best part? The slow cooker does most of the work.
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Prep Time 10 minutes
Cook Time 8 hours
Course: Main Course
Ingredients Equipment Method

Ingredients
  

  • 1 deer roast (sirloin or round)
  • 2-3 tsp. Lawry's seasoned salt (enough to cover the roast)
  • 2 tsp. ground black pepper (enough to cover the roast)
  • 1/2 c. water
Veggies & Broth
  • 5-6 potatoes (diced)
  • 8 oz. baby carrots
  • 3 celery stalks (cut into 1 in. pieces)
  • 15-20 pearl onions, peeled (I use a bag of frozen ones)
  • 4 oz. mushrooms (diced)
  • 4 cups beef broth
Thickening Ingredients
  • 3 tbsp. cornstarch
  • 1/4 cup cold water
Final Touches
  • 1/2 cup red table wine or red wine vinegar (add more to taste)

Equipment

  • slow cooker (Crock Pot)
  • large saucepan (for thickening stock)

Method
 

Deer Roast Part 1
  1. Sprinkle the deer roast with Lawry's seasoned salt and ground black pepper. Cover all sides.
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  2. Add ½ cup water and cook on low in a crock pot for 7-8 hours.
    uncooked-venison-roast-in-a-crockpot-.jpg
Broth & Veggies
  1. In a large saucepan, bring 4 cups of beef broth to a boil over medium-high heat.
  2. Add in 8 oz. baby carrots, 3 celery stalks (cut into 1 in. pieces), and 15-20 pearl onions (peeled). Cook for 10-15 minutes, or until the veggies have softened.
    cup-up-veggies-on-a-cutting-board-for-venison-stew.jpg
  3. Remove from heat, add 4 oz. mushrooms (sliced), and let sit for 5 minutes.
  4. You are going to reserve all of this broth for later. You are also going to be adding the vegetables to the crock pot using a slotted spoon.
Deer Roast Part 2
  1. Remove the roast from the crock pot and pull the meat apart. You can cut it into chunks if you would rather it be in pieces.
    cooked-venison-roast-in-large-chunks-on-a-cutting-board.jpg
  2. Pour the stock from the crock pot into a separate large saucepan. NOT the one with the veggies and broth.
  3. Put the shredded meat back into the empty crock pot.
  4. Use a slotted spoon and add the veggies to the crock pot.
    sauted-veggies-in-a-crockpot-for-venison-stew.jpg
  5. Take all of the broth from the pan that contained the veggies and add it to the pan that now contains the beef broth. You know, the broth your poured out of the crock pot into another large saucepan.
Thickening Directions
  1. In a small bowl, combine 3 tbsp. cornstarch and ¼ cup cold water. Whisk this into the stock and heat over medium heat until it thickens.
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  2. Pour the thickened stock over the meat and vegetables that are in the crock pot.
  3. Add in ½ cup of red table wine or red wine vinegar. Add more to taste if you would like.
    venison-roast-stew-in-a-white-serving-bowl-on-a-cutting-board-with-bright-carrots.jpg
  4. Bring this to the desired temperature in the crock pot and then serve.