Slow Cooker Venison Stew
Slow cooker venison stew will warm your soul with each thick and hearty herb-infused spoonful.
- 2 pounds venison stew meat cubed
- 1 pound mushrooms sliced
- ½ sweet onion chopped
- 3 cloves garlic minced
- 5 cups beef stock
- ¼ cup flour
- 2 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1 sprig fresh rosemary
- 1 bay leaf
- ¼ teaspoon fresh ground pepper
- kosher salt to taste
- 8 ounces gnocchi
Sprinkle flour in the slow cooker then add a couple of splashes of beef stock - just enough to get all of the flour wet. Whisk the flour to ensure it fully incorporates with the liquid. Then add a little more liquid, enough to make a slurry, and whisk again. This step will prevent the flour from becoming lumpy.
Add venison, sliced mushrooms, onion, garlic, tomato paste, Worchestershire sauce, rosemary, bay leaf, and fresh ground pepper to your slow cooker, along with the remaining beef stock.
Set slow cooker on high and let cook for 4 hours, or set on low heat for 6 hours.
15 minutes prior to serving add the gnocchi and shred the venison, if desired.
Ladle into bowls and serve with crusty bread to sop up the dark rich both.
If using venison shank meat it doesn't need to be cubed. As it simmers it will break down and become easily shreddable, which you can do prior to serving. Simply remove the venison meat with a slotted spoon, shred with a fork on a cutting board, and then transfer venison back into the crockpot.
Optional: For even more flavor you can saute the onion, and garlic on the stovetop prior to adding to the slow cooker and sear the venison.
Calories: 325kcal | Carbohydrates: 27g | Protein: 44g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 129mg | Sodium: 699mg | Potassium: 1242mg | Fiber: 2g | Sugar: 5g | Vitamin A: 131IU | Vitamin C: 6mg | Calcium: 49mg | Iron: 8mg