Slow Cooker Venison Stew

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We purchased ½ a deer that my husband’s colleague shot awhile back. We have several steaks, some ground meat, and a bone in roast. Needless to say, we’ve been eating a LOT of venison lately. When my stepson was here for the holidays, we had deer steaks and deer meat nachos. This week we made stew with the bone-in roast. Well, actually, I can’t take credit for this one. My husband put it together. Winter finally decided to show up, so having stew is perfect right now!

Ingredients:

  • 1 2 lb Venison Shoulder roast (we used one with bone-in, marrow intact)
  • 1 lb ground deer meat
  • 2 32 oz boxes of organic beef broth
  • One 32 oz bag of organic sweet peppers
  • 1 head organic celery
  • 4 small red potatoes
  • 1 organic red onion
  • 1/8 cup of fresh minced garlic
  • 4 large organic carrots
  • 1 tbsp Pink Himalayan Sea Salt
  • 3 tbsp Black Pepper
  • 2 tsp Sage
  • 1 tbsp Garlic powder
  • 1 tbsp Onion powder
  • 1 tbsp Tabasco Salt (a little goes a LONG way)

Directions

  • Place the shoulder roast in the slow cooker
  • Pour in the broth into the slow cooker
  • Put seasonings in & turn on high
  • Form the ground meat into small patties or balls and put in the slow cooker
  • Chop all the veggies & dump in the cooker
  • Allow to cook on high for 4 hours, then turn down to low. If you need to leave it unattended for the day, let it cook on low all day. Just to be on the safe side, make sure the meat is at least 170 degrees before eating.

This stew tastes amazing! I’m pretty sure that’s due to the fact that there was marrow still in the bone and it cooked out into the stew. It’s perfectly hearty for winter, and nothing in it that makes my Hashimoto’s symptoms flare! Yummy and healthy, that’s always a plus! If you’re a meat eater who’s never tried venison, I definitely recommend it! Eating wild game meat is a great way to know that the animal you are eating hasn’t been shot up with hormones, fed GMOs or unnecessary antibiotics. There is quite a bit of meat in this stew. To be honest, we could have stopped at the shoulder, but we have so much deer meat we are really trying to use it to make room in our freezer. We formed the ground meat into patties, but you could roll them into balls & it would be like meatballs. Yum!

I hope this recipe inspires you to try something new! Thanks for reading!

3 thoughts on “Slow Cooker Venison Stew

  1. This sounds delicious, I love venison although we don’t get to eat it often as it’s expensive here. I might have to sub the venison for lamb or beef!

    • Hi Sonia, thank you, it was really tasty! We were fortunate enough to know someone who shot a deer but didn’t want the meat. So split the cost of processing the meat with another family & got half the deer for only $45. We ended up with several pounds of ground meat, several steaks, and both shoulders.

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