Crock Pot Canned Venison

This Crock Pot Canned Venison recipe is hearty and filling, made with canned venison and plenty of vegetables. It’s an easy slow cooker stew perfect for cold weather, ready in about 8 hours and 15 minutes.

Crock Pot Canned Venison Ingredients

• 1 pint canned venison
• 2 large carrots, diced
• 4 medium russet potatoes, diced
• 2 stalks celery, sliced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 (15 oz) can garbanzo beans, undrained
• 1 (15 oz) can red kidney beans (or black beans), undrained
• 1 (15 oz) can tomato sauce
• 1 (15 oz) can diced tomatoes
• 4 cups water (use empty cans to measure for added flavor)
• 2 tablespoons beef flavoring
• 2 tablespoons Worcestershire sauce (to taste)
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 tablespoon dried sage
• 1 tablespoon dried oregano
• 1 tablespoon Montreal steak seasoning
• 2 bay leaves

How To Make Crock Pot Canned Venison

1. Prepare vegetables: Dice carrots, potatoes, celery, and onion into ½-inch pieces. Mince garlic.
2. Combine ingredients: Add canned venison, vegetables, beans, tomato sauce, diced tomatoes, water, and all seasonings to the crock pot. Stir well to break up meat chunks and evenly distribute flavors.
3. Cook until tender: Cover and cook on high for 4 hours or low for 8 hours, until vegetables are soft and flavors meld together.
4. Finish with vinegar: Before serving, taste and add vinegar to balance flavors (start with 2 tablespoons).
5. Garnish and serve: Top with sour cream, fresh oregano, or sage leaves if desired. Serve hot.

Recipe Tips

• Can I use fresh venison instead of canned? Yes, substitute 1 pound of cubed fresh venison; it will cook tender in the same time.
• Why add vinegar at the end? Vinegar brightens the flavors and balances the richness of the stew.
• Can I make this spicier? Add red pepper flakes or diced jalapeños for extra heat.
• What beans work best? Garbanzo and kidney beans are classic, but black beans or pinto beans also work.
• How to thicken the stew: Mash some potatoes in the pot or stir in a cornstarch slurry near the end.

What To Serve With Crock Pot Canned Venison

This rich venison stew pairs well with:

• Crusty bread or dinner rolls
• Cornbread
• Simple side salad
• Steamed green beans
• Rice or egg noodles

How To Store Crock Pot Canned Venison

Refrigerate: Store leftovers in an airtight container for up to 4 days.

Freeze: Freeze cooled stew in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Canned Venison Nutrition Facts

• Calories: 302
• Protein: 26g
• Fat: 3g
• Carbohydrates: 42g
• Fiber: 8g
• Sodium: 464mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I double this recipe?
Yes, as long as your crock pot is large enough (6–7 quart recommended).

Do I need to drain the beans?
No, use the liquid for added flavor and texture.

Can I cook this overnight?
Yes, set the crock pot to low and cook for 8 hours while you sleep.

What if I don’t have Montreal steak seasoning?
Use a mix of black pepper, garlic powder, paprika, and onion powder instead.

Try More Recipes:

• Crock Pot Venison Sausage
• Crock Pot Apple Venison
• Crock Pot Venison Stroganoff