This slow cooker venison stew has the most incredible flavour thanks to port, juniper & thyme and you will not believe how easy it is too!
Slow Cooked Venison Casserole
Growing up wild meat was a long way from our dinner tables, but I am a curious cook!
It now forms a regular part of my diet and it is nowhere near as intimidating as it would seem.
It is a glorious meat to cook with! Rich in flavour and generally speaking, commercially available venison is not too “gamey”.
It is also fairly lean which is great if you are watching your fat consumption.
Although that also means that it can dry out a little if you are not careful. As a result, I usually choose to cook my wild game stews in a slow cooker.
Both this venison casserole and my wild boar stew are great in the old Crockpot!
Frequently Asked Questions
What cut of meat should I use?
The cut of meat that I usually rely on for this dish is the shoulder. It is one of the more widely available cuts of venison.
It is lean and gently flavoured but still bold enough to stand up to the port wine we use to base our sauce on.
However, if you can get hold of it I would also say give the neck fillet a try. You will need to cook it for an extra hour or so, but it adds the most incredible flavour.
Can I use something other than port?
Port is a fortified wine from Portugal, imaginative hey? It has a rich, bold almost sweet flavour.
Nothing quite tastes like it, but alternatives that will point your dish in a similar direction are Madeira, Marsala and sherry.
Can I use dried thyme?
Yes, if you have only got access to dried thyme, then use 1-1½ teaspoons in space of the 4 sprigs.
You will notice that I chose not to add any potatoes to this venison stew.
That’s because this dish absolutely sings when it sits alongside a pile of creamy buttery mashed potato.
But oranges ain’t the only fruit and all that, so I have done some testing, life is hard!
And if plain old mash ain’t enough for you then amp up the veggies with a classic Irish colcannon!
I only mention brands of equipment if I think that they make a material difference to a recipe. But if you have any questions feel free to ask them in the comments section below the recipe.
- 28cm or 11″ frying pan.
- 4 litre (4 quart) slow cooker or crockpot.
- Kitchen knife.
- Chopping board.
- Kitchen tongs, stirring and serving spoons.
- Weighing scales and or measuring jug, cups and spoons.
This simple slow cooker venison stew or casserole is a real winter warming treat, featuring a rich port gravy it will have everyone begging for more!
- 600g (21 oz) Stewing Venison
- 1 Tbsp Flour
- ½ Tsp Salt
- 2 Tbsp Oil
- 300g (2 Cups) Onion
- 75g (1 Cup) Celery
- 300g (1½ Cups) Carrots
- 10 Cloves Garlic
- 4 Sprigs Thyme
- 1 Bay Leaf
- 1 Tbsp Juniper Berries
- 500ml (2 Cups) Ruby Port
- 250ml (1 Cup) Beef Stock
- 2 Tbsp Tomato Puree
- 60g (¼ Cup) Butter
- ½ Tsp Black Pepper
- 200g (1⅓ Cups) Frozen Peas
- Cut The Venison into large 2-3cm (¾-1¼") chunks.
- Cut the onion into a 1.5cm (½") dice and place in the bottom of the slow cooker.
- Cut the celery into 5-7mm (¼") thick slices and add to the slow cooker.
- Finely dice the garlic.
- Peel or scrub the carrots, cut them into 3.5 cm (1½") lengths and throw them into the crockpot.
- Tie the bay leaf, thyme and juniper berries in a cloth bag and add to the slow cooker with the garlic.
- Dredge the venison with the flour and season with salt.
- Heat half of the oil in a 28cm or 11" frying pan over a medium-high heat and when it's hot brown half of the venison and transfer to the slow cooker. Repeat with the 2nd tablespoon of oil and remaining venison and add to the slow cooker.
- Dot over the butter, add the tomato puree and sprinkle with black pepper.
- Deglaze the pan with the port, scrape the base to remove any cooking residue and pour it into the slow cooker.
- Add the beef stock, give everything a stir then add a lid and allow to cook on low for 6 hours.
- Around 10 minutes before serving add the frozen peas and give them a stir.
- Remove the cloth bag giving it a good squeeze before serving.
You can just throw in the ingredients rather than tying them in a cloth bag but try not to serve them they are not really nice to eat but add a great flavour.
Amount Per Serving: Calories: 509Total Fat: 23gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 151mgSodium: 922mgCarbohydrates: 23gFiber: 4gSugar: 8gProtein: 48g
Calorific details are provided by a third-party application and are to be used as indicative figures only.