Crockpot Venison Stew Recipe

Name: Crockpot Venison Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb cubed venison; 2 medium parsnips; 1 large yellow squash; 16 oz petite carrots (peeled); 4 tbsp horseradish; 30 oz cream of mushroom soup; 15 oz beef broth; 6 medium button mushrooms; 4 tbsp lemon pepper; 2 tbsp ground ginger

Servings: persons

2 lb cubed venison
2 medium parsnips
1 large yellow squash
16 oz petite carrots (peeled)
4 tbsp horseradish
30 oz cream of mushroom soup
15 oz beef broth
6 medium button mushrooms
4 tbsp lemon pepper
2 tbsp ground ginger

1
Pour half of the cream of mushroom soup and half of the beef broth in the bottom of the crock pot, stir to mix.
2
Put venison and all seasoning in the crock pot.
3
Peel and cut parsnips, I slice mine (medium thickness) and put them in with the meat.
4
Cut the squash in half and then chop and add to the crock pot.
5
Add in petite carrots and mushrooms.
6
Pour the remaining soup and broth over the meat and veggies.
7
Cook on low for 6 hours.
8
Turn to high for the last hour.
9
(Or cook on low for 8-9 hours)

137

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 lb cubed venison, 2 medium parsnips, 1 large yellow squash, 16 oz petite carrots (peeled), and more.

Yes, Crockpot Venison Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crockpot Venison Stew

How did you like this recipe?

Frequently Asked Questions