Easy Slow Cooker Venison Stew is the best way to cook up the small venison roasts you have in the freezer now that hunting season is over. This slow cooker venison recipe is easy to set up in the morning before you leave for work – or even the night before!
What I like about this crock-pot venison recipe is that you can get creative with you vegetables. I always use potatoes, but you can add as many raw vegetables as you have room for in your Crock-Pot, like:
- Carrots (you can use baby carrots instead)
- Onions (red or yellow)
- Sweet potatoes
Make sure all raw vegetables are washed, peeled and chopped into bite sized pieces in your Easy Slow Cooker Venison Stew. (I cook potatoes and sweet potatoes whole so they don’t get mushy. Then I cut them into pieces with a serving spoon when I thicken the venison stew.)
If you don’t have time to peel and chop vegetables for your slow cooker venison recipe, add frozen vegetables after you thicken the venison stew. This is a great way to add frozen corn, broccoli, cauliflower, and green beans. So convenient, too, since they’re already prepared! Just wait 10-15 so that the vegetables are completely heated through before serving.
Don’t forget to use slow cooker liners for easy cleanup!
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Using a healthy French onion soup mix in your slow cooker venison recipe
To make this crock-pot venison recipe convenient and easy, you can use couple of packets of French onion soup mix. However, the challenge is to find a healthy substitute for store-bought French onion soup mix.
Many commercial mixes contain wheat, which isn’t safe for people who are eat gluten free. Some brands contain disodium guanylate and disodium inosinate, which are similar to MSG, and sulfites, which many people are allergic to.
Trader Joe’s brand of onion soup mix was a good choice since it’s wheat free, but I’m not sure it’s sold anymore. Instead, you may want to make up a batch of homemade French Onion soup mix for this venison crock-pot recipe.
Easy Slow Cooker Venison Stew
- 3-4 (1 pound) venison roasts
- Salt and pepper
- 2 tablespoons olive oil
- 2 packets French onion soup mix or 1/2 cup plus 2 tablespoons of a homemade onion soup mix
- 3 pounds potatoes, peeled and left whole
- Additional vegetables (raw and/or frozen)
- Enough gluten free beef or vegetable broth to cover
- 3 tablespoons corn or rice starch
- Prepared horseradish for serving
- Season the roasts on all sides with salt and pepper.
- Heat a large frying pan over medium heat. Add 1 tablespoon of olive oil.
- Brown the roasts on all sides, about 10-15 minutes.
- Place roasts in slow cooker.
- Place potatoes and vegetables on top of the roasts. Then sprinkle French onion soup mix over vegetable.
- Fill slow cooker with enough broth to cover the roasts.
- Cook for 8-10 hours on low or 4-6 on high.
- Turn off slow cooker. (Or use the warm setting if your slow cooker has one.)
- Remove roast from slow cooker. Cut roast into bite sized pieces and place back into slow cooker to keep warm until serving.
- Place corn or rice starch in a small bowl. Mix with 1/2 cup of broth from crock. Stir until well mixed.
- Add starch and broth mix to slow cooker. Stir until thickened.
- Add any additional frozen vegetables if desired. Turn off slow cooker before serving.
- Serve slow cooker venison stew with prepared horseradish. Put a dollop of horseradish on your plate and dip your meat in the horseradish. Remember that it’s strong stuff and will go straight to your sinuses if you use too much!
- Serving size: 1/6 of recipe
Originally published on March 1, 2010. Updated with new pictures and information.
Photo credit: Adobe Stock.