Slow Cooker Venison Stew

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IngredientsSlow Cooker Venison Stew

  • 2 pounds of venison, cut into 2 inch chunks
  • Salt and pepper
  • 2 tablespoons olive oil
  • 1/2 cup dry white or red wine
  • 4 carrots, diced
  • 1 onion, sliced
  • 4 potatoes, quartered
  • 3 cups beef stock


  1. Heat oil in a large skillet.
  2. Season the venison well with salt and pepper.
  3. Brown the meat, being careful not to overcrowd the pan. You may need to do this in batches. Move browned venison into the slow cooker.
  4. Pour wine into the skillet that was used to cook the venison and bring the wine to a boil, scraping up browned bits from the venison.
  5. Pour that mixture over the venison in the slow cooker.
  6. Dump the vegetables and the stock into the slow cooker. Cover. Cook on low 5 to 6 hours or until the meat is falling apart and the vegetables are tender.
  7. If you like a thicker stew, remove 2 to 3 cups of the cooking liquid, whisk in a tablespoon or two of flour and heat on the stove to a boil. Then return thickened liquid to the slow cooker.

Serve up a large bowl of this piping hot stew all by itself with a slice of hard crusted bread, or serve over a bed of rice or egg noodles.

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