Food and Recipes Recipes Slow Cooker Venison Stew 4.0 (4) 3 Reviews If you've got some venison stew meat in the freezer, here's a fantastic recipe to make the most of it. Full of rich flavors and hearty vegetables such as mushrooms, potatoes, and turnips, this rustic, comforting stew comes together in a snap thanks to your slow cooker. The recipe calls for the meat to be browned in a skillet before it is added to the slow cooker, but if you want to cut down on prep time, you can put the flour-coated meat straight into the slow cooker. (Browning makes the meat more flavorful but it's not an essential step.) The addition of blackberry jam might sound odd, but trust us: it helps thicken the stew and adds a subtle sweetness to the sauce that balances out the savory flavors of the brown ale and Dijon mustard. Serve the stew as-is with plenty of crusty bread on the side, or ladle it over hot cooked mashed potatoes or buttered egg noodles. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Published on March 9, 2020 Print Rate It Share Share Tweet Pin Email Active Time: 40 mins Total Time: 4 hrs 10 mins Yield: Serves 6 (serving size: 2 1/2 cups) Ingredients 3/4 cup (about 3 1/4 oz.) all-purpose flour, divided 5 teaspoons kosher salt, divided 2 pounds venison stew meat, cut into (1-in.) pieces 1/4 cup canola oil 4 cups unsalted beef broth, divided 1 (12-oz.) bottle brown ale beer (such as Newcastle) 8 ounces fresh cremini mushrooms, quartered (3 cups) 2 cups cubed (1-in. pieces) Yukon Gold potatoes (from 12 oz. unpeeled potatoes) 3 medium (12 oz. total) carrots, cut into 1- x 1/2-in. pieces (about 2 cups) 1 medium (6 oz.) turnip, peeled and cut into 1-in pieces (about 1 1/4 cups) 2 tablespoons tomato paste 1 tablespoon chopped fresh thyme 2 cups trimmed and halved fresh Brussels sprouts (from 10 oz. Brussels sprouts) 1/3 cup blackberry jam 1/4 cup thinly sliced fresh chives, plus more for garnish 3 tablespoons country-style Dijon mustard 1 tablespoon chopped fresh dill 1/2 teaspoon black pepper Directions Stir together 1/2 cup of the flour and 2 1/2 teaspoons of the salt in a large bowl. Add venison; toss to coat. Heat 2 tablespoons of the oil in a large cast-iron skillet over medium-high. Add half of the venison; cook, turning occasionally, until browned on all sides, 8 to 10 minutes. Remove from skillet; wipe skillet clean. Repeat process using remaining oil and venison. Whisk together 1/2 cup of the broth and remaining 1/4 cup flour in a small bowl until smooth; place in a 6-quart slow cooker. Add browned venison, beer, mushrooms, potatoes, carrots, turnip, tomato paste, thyme, and remaining 3 1/2 cups broth. Cover and cook until venison and vegetables are just tender, about 6 hours on LOW or 3 hours on HIGH. Stir Brussels sprouts into stew; cover and cook until tender, about 30 minutes on HIGH. Stir in jam, chives, mustard, dill, pepper, and remaining 2 1/2 teaspoons salt. Divide stew evenly among bowls; garnish with additional chives. Photography: Caitlin Bensel, Prop Styling: Audrey Davis, Food Styling: Rishon Hanners Rate it Print