Perfect for slow-cooker season! This hearty venison stew is perfect for those colder days when you want something filling, healthy, and full of flavour. Not only does this recipe make enough to feed you for a few days, but it’s also super flexible—you can easily throw in any vegetables you have on hand that need using up.
With tender venison, vegetables, and a rich sauce made from tomatoes, red wine, and herbs, this stew is the perfect balance of comfort food with healthy ingredients. The slow cooker does all the hard work! Top it off with a dollop of sour cream and a sprinkle of fresh parsley, and you’ve got yourself a meal that’s delicious on its own or served with crusty sourdough bread.
Make sure to pour yourself a glass of red wine while you wait.
Ingredients
- 800 g venison, diced (I used leg/shank meat)
- 2 carrots
- 1 onion
- 1 red capsicum
- 2 cups celery
- 10 button mushrooms
- 3 garlic cloves
- 2 tsp thyme dried
- 2 tsp rosemary dried
- 2 cams tomatoes
- 1 cup beef stock
- 3/4 cup red wine
- 5 dashes Worcestershire sauce
- 4 orange kumara
- 1 salt & pepper to taste
- 1/2 cup seasoned almond (or normal) flour
- 1 handful fresh Italian parsely, for garnish
- 1 tub sour cream
Instructions
- Coat your diced venison in the seasoned flour. Heat a pan over high heat and sear the venison until it’s browned on all sides.
- Once the venison is seared, transfer it to your slow cooker. In the same pan, pour in ¾ cup of red wine to deglaze, scraping up all those browned bits. Let it simmer for a minute or two, then pour this liquid into the slow cooker.
- Add the remaining ingredients to the slow cooker—carrots, onion, capsicum, celery, mushrooms, garlic, thyme, rosemary, tomatoes, beef stock, Worcestershire sauce, and kumara. Season with salt and pepper to your taste.
- Set the slow cooker to low and let the stew do its thing for 8 hours.
- If you prefer a thicker stew, remove a few tablespoons of the stew liquid, mix it with 1 teaspoon of cornflour, and stir it back into the stew. Repeat until you reach your desired consistency.
- Ladle the stew into bowls, garnish with freshly chopped Italian parsley, and add a dollop of sour cream. Serve with crusty sourdough bread and enjoy with a glass of the remaining red wine.
Tried this recipe?Mention @eatwhatyoukill.co or tag #eatwhatyoukill!
Hi, I’m Tim Kavermann, the founder of Eat What You Kill (EWYK) and The Brave and The Wild (TBATW). I’m a brand strategist, designer, and photographer from Auckland, New Zealand. Throughout my journey, I’ve navigated the highs and lows of mental health and, in my 30s, discovered a passion for sourcing wild food, particularly through spearfishing—an ongoing challenge that continually pushes me outside my comfort zone. After years of building brands for others, I’m now channeling my experience and passion into EWYK and TBATW. By sharing my experiences and learnings, I hope to inspire and offer a space for others to openly embrace and share their own journeys.
