Slow Cooked Venison Casserole: A Hearty Venison Stew recipe

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Slow Cooked Venison Casserole: A Hearty Venison Stew recipe

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.

Prep Time20

Cook Time5

Course: Main Course, Savory Dishes, Dips and Sauces

Cuisine: East European

Keyword: Braised Venison stew, Slow Cooked Venison Ragu, Slow Cooker Venison Stew, Stovetop Venison Stew

Servings: people

Calories: 467kcal

Author: Vladka Merva

Equipment

Ingredients

900 g venison stew meat (or any red meat) 2 lbs
1 bulb garlic minced
2 carrots cut in a small cubes
3 slices pancetta 8 dkg, or bacon
1 tomato
2 cups Beef Broth
5 onions finely chopped
2 tablespoon Vegetable oil
2 dcl red wine optional

Herbs and Spices

1 handful parsley fresh
2 bay leaves
1 tablespoon marjoram dried
1 tablespoon sweet paprika
Salt and pepper to taste

Instructions

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.
900 g venison stew meat (or any red meat)
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.
3 slices pancetta, 5 onions, 2 tablespoon Vegetable oil, 1 bulb garlic
Add the cubed venison to the pan. Sear it lightly on all sides until just browned.
900 g venison stew meat (or any red meat)
Dice the carrot and tomato, and chop the parsley. Add them to the meat mixture and stir to combine.
2 carrots, 1 tomato, 1 handful parsley
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.
2 bay leaves, 1 tablespoon marjoram, 1 tablespoon sweet paprika, Salt and pepper
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.
2 cups Beef Broth

Notes

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

Nutrition