This venison stew is cooked slowly in the oven or in the slow cooker. The simple combination of seared venison, mushrooms, soups, and seasonings is an easy preparation. Feel free to add some vegetables or use different soups in the recipe.
Serve this venison stew over hot cooked rice or egg noodles, or serve it with mashed potatoes.
- 1 to 2 pounds venison roast
- Seasoned salt and pepper
- 2 to 3 tablespoons all-purpose flour
- 2 tablespoons vegetable oil
- 8 ounces fresh sauteed mushrooms or canned mushroom pieces
- 1 can (10 3/4 ounces) condensed beefy mushroom soup or golden mushroom
- 1 can (10 3/4 ounces) beef noodle soup
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder, optional
- 2 teaspoons Worcestershire sauce
Crock Pot Instructions
Trim the venison roast and cut it into 1 inch cubes.
Sprinkle the venison cubes with seasoned salt and pepper. Roll the pieces in flour to coat.
Heat 2 tablespoons of oil in a skillet over high heat; sear venison pieces on all sides. Place the venison in the slow cooker.
If using fresh mushrooms, add a little more oil or butter to the skillet and saute the mushrooms, stirring, for about 4 to 5 minutes.
In a bowl, combine the soups with the sauteed or canned drained mushrooms; stir to blend. Season with garlic powder, onion powder, and Worcestershire sauce. Pour the mixture over the venison in the slow cooker.
Cover and cook on LOW for 9 to 11 hours or on HIGH for about 4 1/2 to 5 1/2 hours, or until the venison is tender.
Heat the oven to 250 F.
Sear the seasoned and coated venison cubes in the skillet and transfer to a Dutch oven or casserole. Saute the fresh mushrooms, if using.
Combine the soups and the sauteed or canned drained mushrooms with the garlic powder, onion powder, and Worcestershire sauce. Pour over the venison.
Cover the Dutch oven or casserole and bake for 3 to 4 hours, or until the venison is quite tender.
- If you can't find beef noodle soup, substitute with French onion soup or a vegetable beef soup. Or use chicken noodle soup.
- Add diced carrots and/or celery to the pot or casserole with the venison cubes.
- Add diced rutabaga to the pot or casserole along with the venison.
- Slice a large onion. After the venison has been seared, add the onion and an extra tablespoon of oil to the skillet. Cook the onion over medium heat, stirring frequently until it is lightly browned, about 7 to 10 minutes. Add the browned onion to the venison and continue with the recipe.