Easy Venison Stew

barbara lentz


The meat is so tender and the gravy is so rich and delicious. Great to start in crock pot in morning then come home and make the potatoes and vegetables and ready to serve in less than 30 minutes


☆☆☆☆☆ 0 votes

4 - 6
8 Hr
20 Min
Slow Cooker Crock Pot


  • 1 lb
    venison meat cut into chunks
  • 32 oz
    beef stock
  • 2 sprig(s)
    fresh rosemary
  • 6 sprig(s)
    fresh thyme
  • 4 clove
    garlic minced
  • 2
    bay leaves
  • 1/2 c
    dry red wine
  • 2 pkg
    brown gravy mix
  • 1 large
    onion sliced
  • 3 large
    russet potatoes peeled and diced
  • 1 1/2 c
    baby carrots
  • 1 c
    frozen peas
  • ·
    salt and pepper

How to Make Easy Venison Stew


  1. place the venison meat, stock, rosemary, thyme, garlic, bay leaves and red wine in slow cooker and cook on low 8 hours. Remove the meat with a slotted spoon. Strain the stock with a fine mesh strainer and discard the solids.
  2. Place the stock in a saucepan on stove top and add the two gravy mixes. Bring to a boil. Reduce to a simmer and simmer 10 minutes. If the stock is not thick enough to be gravy mix some wondra and water together and thicken the gravy. Add the meat back into gravy and set aside.
  3. Bring a large pot of water to boil. Add the potatoes and carrots and cook about 10 minutes. Add the onions and peas. boil about 5 for minutes. Drain
  4. Add the potatoes and carrot mixture to the meat and gravy season with salt and pepper to taste.

Printable Recipe Card

About Easy Venison Stew

Course/Dish: Wild Game
Main Ingredient: Wild Game
Regional Style: American

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