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

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Recipe Summary

prep:
30 mins
cook:
4 hrs 15 mins
additional:
8 hrs
total:
12 hrs 45 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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

345 calories; protein 28g 56% DV; carbohydrates 35.9g 12% DV; fat 6.3g 10% DV; cholesterol 85.7mg 29% DV; sodium 53.9mg 2% DV. Full Nutrition
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Reviews (4)

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Most helpful positive review

Rating: 4 stars
12/09/2008
I'm cooking this recipe right now on the stove top in my cast iron dutch oven; it's not ready yet but looks and smells delightful. I wasn't sure how much Balsamic vinegar to use - I'm using less meat overall (moose) and I added 3 Tablespoons of vinegar. Damion if you ever end up reading this could you please let me know how much vinegar you usually use? Thanks! Read More
(28)

Most helpful critical review

Rating: 2 stars
03/12/2013
Trying to use up some of the deer meat my husband has he wanted me to make stew. I don t eat venison so this review is based on my DH & DS comments. I made this recipe as written using all of the listed ingredients with the exception of the mushrooms. Not because I didn t have them but my family is not a fan of them. I used Barefoot Cabernet Sauvignon for the wine and my family was not impressed. They said the taste of the wine overpowered the dish. The recipe calls for balsamic vinegar giving no measurements so I added 3 TB as did a previous reviewer. The ingredients were in the slow cooker on low for about 8 hours. Family said the meat and veggies were cooked perfectly but they could not get past the wine taste. I found this odd since they are both wine drinkers. They are not sorry that they tried this recipe it gave them a chance to try a new vegetable parsnip but I am sorry that I am leaving a low star rating. I may give this another try sometime but I will use a different wine choice. Read More
8 Ratings
  • 5 star values: 2
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
12/09/2008
I'm cooking this recipe right now on the stove top in my cast iron dutch oven; it's not ready yet but looks and smells delightful. I wasn't sure how much Balsamic vinegar to use - I'm using less meat overall (moose) and I added 3 Tablespoons of vinegar. Damion if you ever end up reading this could you please let me know how much vinegar you usually use? Thanks! Read More
(28)
Rating: 4 stars
01/13/2009
Havent tried it but am going to. But a quick question...I have heard that you need to let the venison "sit" in vinegar or lemon juice to get the "odor" out before you prepare it. Would that be the same thing you are doing when you put the "kiwi and red wine" in it? Thanks! Read More
(14)
Rating: 4 stars
10/20/2009
just answering the person asking about sitting the venison in vinegar. the vinegar trick is to take the "game" taste out of venison. you add salt to take some of the blood out which is where the game taste is. Read More
(11)
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Rating: 2 stars
03/11/2013
Trying to use up some of the deer meat my husband has he wanted me to make stew. I don t eat venison so this review is based on my DH & DS comments. I made this recipe as written using all of the listed ingredients with the exception of the mushrooms. Not because I didn t have them but my family is not a fan of them. I used Barefoot Cabernet Sauvignon for the wine and my family was not impressed. They said the taste of the wine overpowered the dish. The recipe calls for balsamic vinegar giving no measurements so I added 3 TB as did a previous reviewer. The ingredients were in the slow cooker on low for about 8 hours. Family said the meat and veggies were cooked perfectly but they could not get past the wine taste. I found this odd since they are both wine drinkers. They are not sorry that they tried this recipe it gave them a chance to try a new vegetable parsnip but I am sorry that I am leaving a low star rating. I may give this another try sometime but I will use a different wine choice. Read More
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