Venison Stew Recipe

article image
4 servings SERVINGS


  • 1/2 cup butter
  • 1 cup chopped onion
  • 1 green or red bell pepper, chopped, optional
  • 1 clove garlic, minced
  • 1 pound fresh mushrooms, thinly sliced
  • 1 cup flour
  • Salt and pepper, to taste
  • 4 pounds venison, cut into pieces
  • 2 carrots, sliced
  • 2 potatoes, diced
  • 1 pint stewed tomatoes, or 1 can (15 ounces), drained and crushed
  • 4 cups beef broth
  • Fresh herbs, optional


  • In a large skillet over medium heat, melt butter. Add onion and bell pepper, and sauté until tender, 3 to 5 minutes. Add garlic, and cook for an additional 2 minutes. Remove from skillet and set aside.
  • Add mushrooms to skillet, and sauté. Remove and set aside.3 In a mixing bowl, combine flour with salt and pepper, and mix well.
  • Dredge venison in flour mixture. Add to skillet, and brown on all sides.
  • In a slow cooker, combine venison, sautéed vegetables, carrots, potatoes, tomatoes and broth.
  • Cover and cook on low for 6 to 8 hours. Serve garnished with fresh herbs, if desired.Want more quick ideas for mealtime? Check out 20 Easy Slow Cooker Recipes to find more editor-recommended recipes for every meal.