Easy Peasy Venison Stew


This lovely, tender venison stew cooks in a slow cooker. It's a great winter warmer!

Prep Time:
30 mins
Cook Time:
4 hrs 15 mins
Additional Time:
8 hrs
Total Time:
12 hrs 45 mins
8 servings


  • 2 pounds venison, cut into cubes

  • salt and pepper to taste

  • 1 kiwi, peeled and sliced

  • 1 ½ cups red wine

  • ¼ cup all-purpose flour

  • extra-virgin olive oil

  • 2 cloves garlic, minced

  • 1 onion, cut into chunks

  • 1 sprig rosemary leaves, minced

  • 1 sprig thyme leaves, minced

  • balsamic vinegar

  • ½ cup beef stock

  • 5 potatoes, peeled and cubed

  • 1 carrots, cut into 1/2 inch pieces

  • 1 parsnips, cut into 1/2 inch pieces

  • 1 (8 ounce) package sliced fresh mushrooms


  1. Season the venison with salt and pepper, and place into a bowl. Stir in the kiwi slices and red wine until evenly mixed. Cover, and marinate in the refrigerator overnight.

  2. Drain the venison, reserving the red wine marinade. Pick out the pieces of kiwi from the venison, and place them with the red wine marinade. Squeeze as much marinade from the venison as you can.

  3. Heat the olive oil in a large skillet or saucepan over medium-high heat. Place the floured venison cubes in the hot oil, and cook until browned on all sides, 5 to 10 minutes. Remove the venison cubes to a slow cooker. Stir the garlic, onion, rosemary, and thyme into the skillet, and cook until the edges of the onion begins to soften, about 3 minutes. Pour in the balsamic vinegar and the reserved red wine marinade. Bring to a boil and cook for 5 minutes. Pour the onion mixture into the slow cooker, and stir in the beef stock, potatoes, carrots, parsnips, and mushrooms until evenly mixed. Add water if needed to just cover the vegetables.

  4. Cover the slow cooker, and set to LOW. Cook until the venison is easily pulled apart with a fork and the vegetables are tender, about 4 hours. Season to taste with salt and pepper before serving.

Nutrition Facts (per serving)

345 Calories
6g Fat
36g Carbs
28g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 345
% Daily Value *
Total Fat 6g 8%
Saturated Fat 2g 8%
Cholesterol 86mg 29%
Sodium 54mg 2%
Total Carbohydrate 36g 13%
Dietary Fiber 5g 18%
Total Sugars 5g
Protein 28g
Vitamin C 41mg 206%
Calcium 44mg 3%
Iron 5mg 29%
Potassium 1041mg 22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.