Slow Cooker Venison Stew
Stunning venison stew with root vegetables cooked in the slow cooker.
I recommend when venison is in season, that you freeze it into stew meat and then you can have a good supply for popping into the slow cooker when you are craving a comforting stew.
Slow Cooker Venison Stew
Servings: 4
Calories: 446kcal
Equipment
- Hand Blender
Ingredients
- 675 g /1.5lb Venison Shoulder
- 1 Small Onion
- 450 g /1lb Carrots
- 450 g /1lb Swede/rutabaga
- 450 g /1lb Sweet Potato
- 1 400g/14oz Canned Tomatoes
- 240 ml /1 Cup Venison Stock
- 1 Tbsp Bouquet Garni
- 1 Tbsp Garlic Chives
- 1 Tsp Chives
- Salt & Pepper
Instructions
- Peel and dice your swede, carrot, sweet potato and white onion. Chop your venison into stew chunks using a sharp knife. Load into the slow cooker your vegetables and venison. Clean and thinly slice your garlic chives.
- Pour in your tinned tomatoes, seasonings and venison stock. Mix well. Place the slow cooker on high for 5 hours or low for 7 hours.
- Use a ladle to remove any of the excess liquid and using a hand blender, blend some of the root vegetables to thicken the stew. Season with extra salt and pepper if you feel it needs extra.
- Serve warm.
Notes
Stock. You can use any stock that you have. We used lamb stock as we didn’t have any venison stock at the time. Or you can substitute for vegetable stock.
Chives. Garlic chives are fresh chives grown from the root of garlic. If you don’t have any, you can substitute it for fresh chives and some garlic puree.
Nutrition
Calories: 446kcal | Carbohydrates: 51g | Protein: 49g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 159mg | Sodium: 619mg | Potassium: 1957mg | Fiber: 12g | Sugar: 20g | Vitamin A: 31589IU | Vitamin C: 47mg | Calcium: 231mg | Iron: 12mg
