Description

This Slow Cooker Venison Stew (with Red Wine) is a hearty, comforting dish perfect for chilly nights. It features tender venison slow-cooked with rich flavors and vegetables, making it ideal for family gatherings or meals made ahead of time.

Ingredients

Scale

3 tablespoons olive oil
2–3 pounds venison roast, cut into chunks
1 yellow onion, diced
4 garlic cloves, minced
2 tablespoons tomato paste
½ cup all-purpose flour
2 cups dry red wine
1 tablespoon balsamic vinegar
2 cups beef stock or broth
1 cup water
½ teaspoon dried thyme
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon granulated sugar
2 bay leaves
1 pound potatoes, cut into chunks
1 pound carrots, cut into chunks
1.5 cups frozen peas

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Instructions

Sear the venison in a skillet with olive oil until browned; set aside.
Sauté onions, garlic, and tomato paste in the same skillet until fragrant.
Deglaze the skillet with red wine and let it simmer to reduce.
Transfer the mixture to a slow cooker with the remaining ingredients.
Cook on low for 6-8 hours until meat and vegetables are tender.
Stir in frozen peas before serving and remove bay leaves.

Notes

Searing the venison enhances flavor; do not skip this step.
Adjust seasoning after cooking, especially if using salted stock.
For a gluten-free option, substitute flour with cornstarch.

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 4g
Sodium: 600mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 5g
Protein: 25g
Cholesterol: 100mg