Easy Crockpot Venison Stew
A hearty stew with barley, you'll enjoy this on cold winter nights. You can use just about any type of big game meat including elk, deer, bison, antelope, bear, and moose.
Prep Time10 minutes mins
Cook Time6 hours hrs
Total Time6 hours hrs 10 minutes mins
Course: Main Course
Cuisine: American
Keyword: stew, venison
Author: MH Bonham
- 1 lb venison cut into cubes
- 2 tbsp olive oil extra virgin
- 1/4 cup flour
- 1 tbsp garlic powder
- 1 tsp salt
- 1/4 tsp pepper
- 1/2 tsp ground nutmeg
- 1 tomato can use tomato sauce, ketchup, or canned tomato equivalent
- 1 bell pepper sliced
- 1/4 cup barley
- 1 can cream of mushroom soup condensed
- 1 cup wine any variety but red works best. I prefer syrah.
- 1 tbsp Bouquet Garni see recipe notes on how to make
- 1 cup water
- extra flour and water for thickening
- salt and pepper to taste
Frozen stew vegetables or fresh vegetables
- 1 cup carrots sliced into bite-sized chunks
- 1 cup celery sliced into bite-sized chunks
- 2 cups potatoes quartered
- 1/2 cup onions sliced (optional)
- 1 cup fresh mushrooms sliced (optional)
Plug in and set slow cooker to cook for a minimum of 6 hours on low or 4 hours on high.
Add venison and olive oil, stir to coat.
Add flour, salt, pepper, nutmeg, and garlic powder. Stir to coat.
Add Cream of Mushroom soup, wine, barley, green pepper, tomato, water, and Bouquet Garni.
Add all vegetables and cover slow cooker.
Let cook, stirring occasionally.
Add water if the stew becomes too thick. If too thin, mix 1/4 cup flour and 1/2 cup water and add to stew.
Stew should be ready 4 hours on high or 6 or more hours on medium. Salt and pepper to taste.
Serve with buttered French bread.
Bouquet Garni is a wonderful herb mixture that adds a delightful flavor to my stew. I have a recipe for it here that I use quite frequently. The good news is that you can store the dried herbs and use them for other dishes.