This slow cooked venison casserole is a delicious deer stew made with hearty vegetables, red wine, and herbs. Perfect in a crockpot, slow cooker, or even on the stovetop.

I like to cook quick and healthy meals, especially during the week when I’m in a hurry. On weekends, my husband usually takes over, he prefers meaty, hearty dishes like this venison stew. We often make it around the holidays, since venison isn’t always easy to find at the supermarket. This time, we spotted some on the shelf, and making this stew was our first choice. It’s a healthy deer goulash that takes time to cook, but the process is really easy, even for beginners.

Slow Cooked Venison Casserole: A Hearty Venison Stew recipe

Why you will love this venison recipe?

Just 15 minutes of prep before the slow cooking process takes over.
A tender, flavorful meal that tastes even better the next day.
Venison is a lean, healthy meat packed with protein and iron and when paired with slow cooking, it becomes a perfect combo for a longevity recipe.

Ingredients to make the best venison stew

Which cut of venison to use?

For venison stew, the best cuts are shoulder, neck or shank. These tougher cuts become tender and rich when slow-cooked in a hearty slow cooker venison stew. No need to use tender cuts like the loin, backstrap or venison steak as they are more expensive better suited for grilling or dishes like Pan Seared Venison Backstrap.

For other game meat, take a look at this Gazpacho Manchego.

Ingredients to make the best venison stew

vegetable

You can use any veggies you have at home. I used carrots, cut in small cubes, finely chopped onion and garlic.

Tomato, alternatively you can also use tomato paste or homemade tomato sauce.

This combo works in other dishes too, like this One Pot Pasta Curry.

Pancetta or bacon

herbs and spices

parsley, bay leaves, paprika, marjoram

liquid

you can use beef broth or venison broth. I like to combine it with red wine, but adding Worcestershire sauce is also optional for extra depth. Tap water will also work.

Hearty Venison Stew recipe

First step: cut the venison

Cut the venison into bite-sized cubes, about 1 inch (2–3 cm) across. This size is perfect for stewing and becomes tender during slow cooking.

Second step: Sauté the base

In a pan over medium heat, fry the pancetta with a bit of vegetable oil and the chopped onion until golden. Add the minced garlic and cook briefly. Remove the pan from the heat, then stir in the paprika to release its aroma without burning it.

Third step: Add the venison

Add the cubed venison to the pan. Sear it lightly on all sides until just browned.

Fourth step: Prepare and add vegetables

Dice the carrot and tomato, and chop the parsley. Add them to the meat mixture and stir to combine.

Tips to make the best slow cooker venison stew

Fifth step: Season and add herbs

Sprinkle in marjoram, a pinch of salt, and black pepper to taste. Quickly pass the bay leaf over a flame to release its oils, then add it to the mixture.

open flame before adding bey leave to the stew

Sixth step: Add liquid and slow cook

Pour in enough broth (or a mix of broth and red wine) to just cover the ingredients. Cook in a slow cooker or dutch oven and cook on low for 6–8 hours or high for 3–4 hours, until the meat is tender and the flavors are well blended in the stew meat.

Tips to make the best slow cooker venison stew

Ensure there’s enough broth or wine to cover the meat and vegetables, but avoid adding too much liquid. You want just enough to create a rich, flavorful gravy as it cooks in your slow cooker venison stew recipe.
For the best results, cook the stew on low for 8-9 hours. The long cooking time will break down the tough fibers, making the venison so tender it practically melts in your mouth.
To release the oils from the bay leaf, quickly pass it over an open flame before adding it to the stew. This will enhance the aroma and flavor.
When adding paprika to the onion and pancetta mixture, be sure to remove it from the heat and let it cool slightly first. This prevents the paprika from turning bitter and ensures a smoother, more balanced flavor.

How to serve this slow cooker venison stew?

Deer Stew Substitutions

Meat:
If you don’t have venison, you can substitute with beef chuck, lamb shoulder, or even wild boar.

Pancetta or Bacon can be added for richness in your beef stew.
Use smoked turkey bacon, prosciutto, or omit entirely for a lighter version.

Red Wine:
Swap with beef broth, grape juice with a splash of red wine vinegar, or omit and use only broth.

Tomatoes:
Fresh tomatoes can be replaced with canned diced tomatoes or tomato paste (use less and dilute with broth).

Herbs:
If you’re out of marjoram, try oregano or thyme. Bay leaves and parsley can be replaced with Provence herbs seasoning.

Vegetables:
You can add or swap with potatoes, celery, mushrooms, or parsnips depending on what you have.

How Do You Make Venison Stew Tender?

When working with tougher cuts of venison, it’s essential to cook it low and slow. This means cooking at a low temperature for an extended period, allowing the meat to break down and become tender. If the meat isn’t falling apart, simply turn the heat down and cook it for longer.

For this venison stew, I recommend slow cooking it for 8–9 hours on low in the crockpot. While you could cook it for 4–5 hours, the meat won’t be as tender and the flavor won’t have fully developed. So, trust me, take your time for the best results!

How to serve this slow cooker venison stew?

We love to serve with a crusty bread and a dollop of sour cream on top. But you can also serve the stew over mashed potatoes, Air Fryer Carrots, rice, or creamy polenta to soak up all that delicious gravy.

How to store it?

You can store it in an airtight container in the refrigerator for up to 3-4 days. If you want to keep it for a longer period, you can freeze the stew. It is always better the next day so keep planning!