Slow cooker Venison with Potatoes Carrots and Corn Recipe


I just love making venison stew all different ways. Here is another version we had this season from the deer that my husband bagged in Upstate New York this past year. I also have a great recipe coming up soon with using any left overs so if you love venison keep watching for the next post part 2.


Venison with Potatoes Carrots and Corn Recipe

2 cups fingerling carrots
4 potatoes cubed
2 or 3 lbs venison stew meat
1 1/2 cups frozen or canned corn
beef gravy bottled or beef mushroom soup canned
salt, pepper, cayenne and granulated garlic to taste
1 cup Cabernet wine
3 tablespoons Worcestershire sauce

Optional additions: mushrooms, peas, cut green beans, peppers or any kind of vegetables you like

I usually add  to a microwave proof bowl around 1 or 2 cups of each vegetable and precook in the microwave with a little water around 5 minutes.
Add everything to a slow cooker and place on high for 6 o 8 hours until meat is fork tender.

Serve with crusty Italian bread to dip the sauce in.

If you're a venison lover check out my other recipes:

Venison Merlot Stew

Venison Cacciatore

Venison Stew Old Fashioned

1 comment:

Christine It said...

This looks amazing! :D