Rustic Venison Stew

Mushrooms, root vegetables, and onions add savory flavor to this hearty, rustic venison stew that cooks in the slow cooker.

• Preparation Time: 25 mins
• Cooking Time: 6 hr
• Total Time: 6 hr 25 mins
• Calories: 382 Calories

Ingredients

• 3 tablespoons butter
• 2 cups water
• 1 tablespoon ground black pepper
• 1 cup dry red wine
• 2 tablespoons Worcestershire sauce
• 2 cups beef broth
• 2 sprigs fresh parsley
• 4 sprigs fresh thyme
• 2 sprigs fresh oregano
• 4 medium red potatoes, chopped
• 1 cup all-purpose flour, or as needed
• 2 large bay leaves
• 3 cloves garlic, smashed
• 1 ½ tablespoons sea salt
• 1 (8 ounce) package baby bella mushrooms, halved
• ¼ tablespoon cornstarch
• 3 pounds cubed venison
• 2 cups browning sauce
• ½ medium white onion, coarsely chopped
• 3 large carrots, peeled and chopped
• 3 cups egg noodles

Recipe Instructions

Step 1

Toss venison in flour to coat.

Step 2

Melt butter in a large skillet over medium-high heat. Working in batches, fry venison in the butter until browned, about 5 minutes per batch. Transfer venison to a slow cooker. Pour red wine into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Let wine reduce by half, then add to the slow cooker.

Step 3

Add water, beef broth, browning sauce, Worcestershire, garlic, thyme, oregano, parsley, bay leaves, salt, and pepper to the slow cooker. Simmer on Low for 2 hours.

Step 4

Stir in potatoes, mushrooms, onion, and carrots; simmer on Low for 3 more hours.

Step 5

When the stew is almost finished, fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes.

Step 6

Remove about 1/4 cup broth from the slow cooker and let cool slightly. Whisk cornstarch into the broth, then pour the mixture into the slow cooker. Stir and let thicken. Taste and adjust salt if needed.

Step 7

Serve stew in a bowl over egg noodles.