Slow Cooker Venison and Cranberry Stew
Slow Cooker Venison and Cranberry Stew is the perfect comfort food for chilly evenings. This hearty dish combines tender venison, tart cranberries, and a medley of vegetables, all simmered in a rich broth. With minimal prep time, simply toss the ingredients into your slow cooker and let it work its magic. The delightful aroma fills your home, inviting everyone to gather around the table for a warm, soul-soothing meal.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: Approximately 8 servings 1x
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
- 2 lbs venison steaks (shoulder or leg), cubed
- 1 cup cranberries (fresh or frozen)
- 3 medium carrots, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium beef broth
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
- Fresh herbs like thyme or rosemary (optional)
Instructions
- Chop the venison into bite-sized pieces. Dice the onion and slice the carrots.
- In a skillet over medium heat, sear the venison until browned on all sides for enhanced flavor.
- Transfer seared venison to the slow cooker. Add cranberries, carrots, onion, garlic, beef broth, and balsamic vinegar.
- Season with salt, pepper, and optional herbs. Stir gently to combine.
- Cover and cook on low for 6 hours or high for 3 hours.
- Serve hot garnished with fresh parsley if desired.
Nutrition
- Serving Size: 1 bowl (approximately 250g)
- Calories: 320
- Sugar: 6g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 75mg
Keywords: Marinating the venison in red wine before cooking can add depth of flavor. Substitute venison with beef or lamb for different flavor profiles. Leftovers can be stored in an airtight container in the refrigerator for up to three days.