Country Style Crockpot Venison Stew
A hearty, old-fashioned venison stew loaded with tender meat, root vegetables, and sweet peas, all simmered low and slow into a thick, comforting one-pot meal.
Ingredients
- 2 lb venison steak
- 1/2 lb bacon or salt pork
- 4 tbsp flour
- 6 cups water or beef stock
- 1 large tomato, chopped
- 2 medium carrots, sliced
- 2 medium stalks celery, sliced
- 2 medium potatoes, cut in 1-inch cubes
- 1 dozen small white onions
- 1 tbsp chopped parsley
- 1 cup fresh green peas
- Salt and pepper, to taste
Instructions
- Cut bacon into 1-inch cubes and sauté in a large saucepan until lightly browned. Remove and set aside, reserving the drippings.
- Cut venison into 1 1/2 to 2-inch pieces and brown over high heat in 4 tablespoons of the reserved bacon drippings.
- Stir in the flour, lower the heat, and let it brown for 2-3 minutes, stirring several times.
- Add the water or beef stock and let the mixture simmer for 1 hour or more, until the venison begins to get tender, adding more liquid as needed.
- Add the tomato, carrots, celery, potatoes, onions, and parsley (reserve the peas), and continue to simmer until the stew thickens.
- In a separate pan, simmer the peas until done, then strain them.
- Spoon or ladle the cooked peas over or around the stew when serving.
Cook’s Notes
Browning the venison and bacon first builds a deep, savory base for the stew, so don’t skip that step even if you’re short on time. If you’d rather use a slow cooker, brown the meat and bacon on the stovetop first, then transfer everything except the peas to the crockpot and cook on low for 6-8 hours.
Ingredient Swaps
Salt pork can stand in for bacon, and beef stock can replace water for a richer flavor. Venison steak can be swapped for stew-cut beef or another lean game meat if venison isn’t available.
Serving Suggestions
Serve this stew hot in deep bowls alongside buttered corn muffins and a simple green salad, as suggested in the original recipe notes.
Storage & Reheating
Store leftover stew in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat, adding a splash of water or stock if it has thickened too much.
Common Questions
Can I make this stew in a crockpot instead of on the stovetop?
Yes, brown the venison and bacon on the stovetop first, then transfer everything except the peas to a crockpot and cook on low for 6-8 hours or high for 3-4 hours.
Why are the peas cooked separately?
Cooking the peas separately and adding them at serving time keeps them bright green and tender instead of turning mushy from the long simmer time.
Can I use a different cut of venison?
Yes, any lean venison stew meat or steak works well here; just cut it into 1 1/2 to 2-inch pieces so it holds up during the long simmer.