How to Slow-Cook Venison Stew

Venison is versatile. A grilled, bacon-wrapped venison tenderloin would not be out of place on a plate in a five-star New York City restaurant. However, if you live in the country, where fresh deer meat is readily available from a neighbor or your own fields, you can also savor the tougher cuts in stews. Deer meat is flavorful when cooked in slow cookers, smokers and barbecues, especially if you're freezing large quantities.

Things You'll Need

  • Slow cooker
  • 2 lbs. venison
  • 5 packages Washington Rich Brown Seasoning (bouillon)
  • All-purpose flour
  • 2 tbsp. oil
  • 2 celery stalks
  • Medium onion
  • 2 large carrots
  • 1 cup chopped potatoes
  • Clove of garlic, minced
  • 1 tbsp. chopped parsley
  • 1/2 cup red wine
  • 1/2 cup water
  • 1 cup tomato sauce
  • Salt and pepper

Brown the Meat

  1. Cut the venison into half-inch cubes.

  2. Roll the venison in flour, until each piece is coated.

  3. Heat the skillet, add the oil and brown the meat until it is half-browned. Add the five packages of brown seasoning. Cook until the meat is brown and all the moisture disappears.

Add the Ingredients

  1. Add the water to the skillet and simmer for two minutes. This will create a small amount of gravy.

  2. Cut vegetables into half-inch pieces and place them raw into the bottom of the slow cooker.

  3. Scrape the browned venison from the skillet, and add on top of the vegetables in the slow cooker. Pour the wine onto the mix. Add all the other ingredients, including the tomato sauce, garlic, salt and pepper.

  4. Turn on the slow cooker, and allow it to cook for seven to 10 hours on low heat. Add cornstarch to the stew to achieve the desired thickness.

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