Apple cider-venison stew

Cider-Venison Stew

A hunter friend suggested I post a recipe for venison, and even provided the meat. I threw together this hearty cider-venison stew that I think is delicious. He and his wife had some and later told me that anyone who thinks they don’t like venison should try it this way.

You could make this with deer or elk venison, or use beef stew meat.

Make this stew extra special by adding dumplings. For gluten-free dumplings, try Pamela’s Baking and Pancake Mix. Use the drop biscuit recipe on the back of the 4-pound bag.

To make stew on the stove, simmer all the ingredients except the apples and sweet potatoes until meat is almost tender. Add the apples and sweet potatoes and simmer until soft and meat is very tender, about another hour.

The recipe is adapted from “Apple Cider Stew in Crock Pot,” at

Slow Cooker Apple Cider-Venison Stew
Prep time:
Cook time:
Total time:
Serves: 4-6 servings
  • 2 tablespoons butter or olive oil
  • 4 tablespoons finely diced celery
  • 2 pounds venison stew meat
  • 3 cups apple cider
  • 3 tablespoons soy sauce (gluten-free if necessary)
  • 1/2 teaspoon dried thyme
  • 2 teaspoons salt
  • 2 to 3 medium sweet potatoes, peeled and cut into 1-inch cubes (about 4 cups)
  • 2 medium apples, peeled, cored, and cut into chunks (about 2 cups)
  1. In a medium skillet, melt the butter or heat the oil and sauté celery over medium heat  until soft and beginning to brown, 1 to 2 minutes. Place celery in slow cooker, leaving remaining butter or oil in the skillet.
  2. In the same skillet over high to medium high heat, quickly sear and brown the stew meat in two batches, turning each piece once or twice and placing meat into slow cooker as it is browned. Pour about 1/2 cup of the cider into the skillet. Bring to a boil and use the liquid to scrape up browned bits. Place contents of skillet, remaining cider, and the rest of the ingredients into the slow cooker. Mix together and cover. Cook on low 8 to 10 hours or until meat is tender.
  3. If adding dumplings, carefully transfer stew to a soup pot. Bring to a boil and cook dumplings on top of the stew for 10 minutes uncovered and then 10 minutes covered.
Serving size: 2 cups; Calories: 426; Fat: 7g; Saturated fat: 1g; Carbohydrates: 53g; Sugar: 30g; Sodium: 1283mg; Fiber: 6g; Protein: 37g; Cholesterol: 0g.

6 Responses to “Apple cider-venison stew”

  1. Nicole says:

    I’m giving it a try now. Just finished prepping and it’s in the crockpot. Using my first deer I ever got!

  2. Ron says:

    This stew is totally amazing because the wild venison taste is gone. For years I have hunted deer and used the meat for jerky or sausage or brats and had the steaks ground, not again. Thank you for sharing this.

  3. Brittany says:

    Wow! Does this look wonderful 🙂
    Wanted to invite you to participate in a weekly event I host each sunday titled Seasonal Sundays. This recipe fits the theme perfectly 🙂
    xo, Brittany

  4. Sophie33 says:

    What a delectbale venison & sweet potatoes stew!!

    I realy love venison but rarely cook it at home!

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