Slow-Cooker Venison Stew Recipe for Tender, Flavorful Meat

Looking for More Crockpot Recipes?

If you enjoy slow-cooker meals, try another favorite from our collection.

Step 1: Season the venison with kosher salt and black pepper. Sear the pieces in a hot cast iron skillet with a bit of butter or oil until browned on all sides, then transfer to the slow cooker.

Step 2: In the same skillet, add the remaining butter and sauté onion, carrots, celery and garlic for 2–3 minutes until fragrant and slightly softened. Transfer these to the slow cooker with the meat.

Step 3: Add the liquid ingredients to the slow cooker — beef broth, pomegranate juice, tomato paste and balsamic vinegar — along with the seared meat and vegetables.

Step 4: Add the potatoes, stir gently to combine, then cover and cook on LOW for 7–8 hours or on HIGH for 4–5 hours until everything is tender.

Step 5: To thicken, remove about 1 cup of hot liquid, whisk in cornstarch until smooth, then return it to the cooker. Stir in frozen peas and mushrooms (optional).

Step 6: Cover and cook on HIGH for another 10–15 minutes until the broth thickens. Taste and adjust salt and pepper before serving.

Other Stew Recipes You Might Like

Dutch Oven Beef Stew (+ Ribeye Steak and Guinness)

Guinness Beef Stew

Comforting Irish Beef Stew

Fish Stew

Made this recipe and loved it?!

We’d love a star rating and a review — let us know if you made swaps or changes.

Follow Us on Social

Crockpot Venison Stew

Print
Pin Recipe
Comment

• 2 pounds venison roast, cut into 1-inch pieces
• 1 tablespoon kosher salt
• ½ teaspoon ground black pepper
• 2 tablespoons butter, divided (or avocado oil)
• ½ sweet yellow onion, diced
• 3 carrots, peeled and sliced
• 3 celery stalks, sliced
• 2 tablespoons garlic, minced
• 2 cups beef broth, divided
• ¼ cup pomegranate juice
• 1 tablespoon tomato paste
• 1 teaspoon balsamic vinegar
• 1–2 russet potatoes, cut into 1-inch chunks
• 1 tablespoon cornstarch
• 1 cup frozen peas
• 8 ounces baby bella mushrooms, sliced (optional)

• Prep Meat: Place the cut venison in a large bowl and toss with 1 tablespoon kosher salt and ½ teaspoon ground black pepper. Adjust salt to taste and set aside.
• Sear Meat: Heat a large cast iron skillet over medium-high heat, add 1 tablespoon butter and swirl to coat. Sear venison pieces 2–3 minutes per side until browned. Transfer to the slow cooker.
• Sauté Veggies: Add the remaining 1 tablespoon butter to the skillet, scrape up any browned bits, then sauté the onion, carrots, celery and garlic for 2–3 minutes until fragrant. Transfer to the slow cooker.
• Make the Broth: Add 2 cups beef broth, ¼ cup pomegranate juice, 1 tablespoon tomato paste and 1 teaspoon balsamic vinegar to the slow cooker along with the potatoes. The liquid may not cover everything completely — that’s fine.
• Slow Cook: Cover and cook on LOW for 7–8 hours or on HIGH for 4–5 hours, until the meat and potatoes are tender.
• Thicken & Finish: Remove about 1 cup of hot broth and whisk in 1 tablespoon cornstarch until smooth. Return to the slow cooker, stir in 1 cup frozen peas and the mushrooms (if using). Cover and cook on HIGH for 10–15 minutes until the stew thickens.
• Serve: Taste and adjust seasoning. Serve hot, with crusty bread if desired. Enjoy!

• Cut of Venison: Shoulder, shank, leg/round or rump are best for stews, but most cuts will work when cooked low and slow.
• Storage: Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat gently on the stove or in the microwave.