Main - Ground venison stew crock pot recipes
A warming family friendly deer meat stew. Serve with cornbread
Easy Venison Stew

A warming family friendly deer meat stew.
Provided by: Bintu Hardy
Yields: 6 servings
Number of ingredients: 12
Provided by: Bintu Hardy
Yields: 6 servings
Number of ingredients: 12
Ingredients:
- 2 onions (peeled and diced)
- 1 tsp garlic puree
- 1 lb (450g) venison shoulder or shank (cubed into 2cm pieces)
- Cornstarch to coat the venison
- Salt
- Freshly ground black pepper
- 2 X14 oz (2 x 400g) cans of black-eyed beans (rinsed and drained)
- 7 0z (200g) mushrooms (sliced)
- 2 X 14 oz (2 X 400g) can of diced tomatoes
- 1 cup (250ml) hot beef broth
- 2 bay leaves
- 4 sprigs of thyme (or other herbs like rosemary)
Nutrition:
- Calories: 155 kcal
- Carbohydrate: 5 g
- Protein: 27 g
- Fat: 2 g
- Cholesterol: 65 mg
- Sodium: 133 mg
- Sugar: 2 g
- Serving Size: 1 serving
- Make On The Stovetop
- Add the onions and garlic into a blender and blend into a paste.
- Meanwhile coat the venison pieces in the cornstarch and season with salt and pepper.
- Heat 1 tbsp. of olive oil in a skillet over high heat and brown the meat in batches.
- Add the meat, and everything else into a sauce pan, bring to the boil, then reduce the heat and cover and simmer for about 1 hour.
- Adjust seasoning and at this point you can either serve it straight away or leave for a day to mature.
- Make In A Crockpot
- Follow step 1 to 3 above
- Add the meat, and everything else into the slow cooker and cook on high for about 4 hours.
- Test after 4 hrs and if it need a bit more time then cook for a further hr.
- Adjust seasoning and at this point you can either serve it straight away or leave for a day to mature.
Venison Stew

Provided by: Kelly Bogard
Total time: 80 minutes
Cook time: 60 minutes
Prep time: 20 minutes
Yields: 6 servings
Number of ingredients: 13
Total time: 80 minutes
Cook time: 60 minutes
Prep time: 20 minutes
Yields: 6 servings
Number of ingredients: 13
Ingredients:
- 2 lbs. ground venison
- 1 tbsp. flour
- 1 tbsp. garlic (minced)
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 6 to 8 new potatoes (quartered)
- 5 to 6 carrots (sliced in rounds)
- 2 stalks celery (chopped)
- 1 c. fresh peas (removed from pods)
- 1 c. pearl onions (skinned)
- 32 oz. beef broth
- 32 oz. vegetable broth
- 1 can diced tomatoes (14 oz.)
How to cook:
- Combine venison, flour, garlic, salt and pepper in a large skillet.
- Brown the meat over medium heat.
- Prepare all vegetables and place in a large stock pot.
- Add broths to the pot.
- Add tomatoes.
- Stir in cooked meat.
- Heat stew over high heat until it comes to a boil.
- Reduce heat and simmer covered for 30 minutes to cook vegetables.
- Continue to cook on low to increase flavor in vegetables until ready to serve.
All Day Rebel Venison Stew Crockpot

Serve with cornbread
Provided by: dienia b
Yields: 8 servings
Number of ingredients: 15
Provided by: dienia b
Yields: 8 servings
Number of ingredients: 15
Ingredients:
- 3 pounds venison roast
- 1 cup onions,chopped
- 4 carrots,sliced
- 2 pounds potatoes,peeled,chopped
- 1 clove garlic,smashed
- 1 can (15 ounces)tomatoes
- 1 can (15 ounces) tomato sauce
- 1 teaspoons black pepper,coarsely ground
- 1 teaspoons salt
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1 cup red wine
- 1 can (15 ounces) beef broth
- 1 tablespoons soy sauce
- 2 tablespoons peanut butter
Nutrition:
- Calories: 583 cal
- Put all together and cook on low 8 hours