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Jessyca Sortillon, Slow Cooker Venison and Cabbage Stew Recipe

By RVL / September 16, 2020

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Jessyca Sortillon

Slow Cooker Venison and Cabbage Stew Recipe

This Venison and Cabbage Stew Recipe is meaty, easy to make in a slow cooker, and exactly what you’ll want to come home to on a chilly weeknight

Slow Cooker Venison and Cabbage Stew Recipe
Pair this Slow Cooker Venison and Cabbage Stew Recipe with your favorite stout or porter beer. (Jessyca Sortillon photo)

Print RecipeNothing quite hits the spot on a cold night better than a bowl of hot soup or stew, and this venison recipe delivers! The best part about this Venison and Cabbage Stew Recipe is that you can turn out a delicious, home-cooked meal without having to spend too much time in the kitchen. Your family will love how comforting the venison stew is and you’ll appreciate how simple it is to throw together.

You can make this recipe even easier by preparing some of the ingredients ahead of time. Chop the onion and cabbage; cook the ground venison. Store each ingredient in the refrigerator (up to 2-3 days) and pull them out when you’re ready to make the stew. I highly recommend doing this and cooking the stew at camp – it tastes even better around a campfire!

If you have cooked ground venison in your freezer, you can use that too. Simply crumble the frozen cooked venison into the slow cooker with the rest of the ingredients. I cook and freeze large batches of ground venison for recipes just like this one.

Venison and Cabbage Stew Recipe

Serves: 4-6
Prep time: 10 minutes
Cook time: 4 to 8 hours

Ingredients:

  • 1 pound ground venison
  • 2 tablespoons vegetable oil
  • ½ a white onion, chopped
  • 1 small to medium green cabbage, chopped
  • 4 cups beef or wild game broth
  • 2 cans red kidney beans (with liquid)
  • 1 (15-ounce) can tomato sauce
  • 1 (6-ounce) can tomato paste
  • 2 teaspoons ground cumin
  • Salt and pepper to taste
cutting-cabbage-okc-chefs-knife
Use a large, sharp chef’s knife to chop the cabbage and onions. The Ontario Chromatics 7.8-inch Chef’s Knife by Ontario Knife Company is perfect for chopping and features a stylish red molded handle. (Jessyca Sortillon)

Directions:

    1. Heat a couple tablespoons of vegetable oil in a skillet over medium-high heat. Add ground venison and cook until browned, using a wooden spoon to break up the meat so it cooks evenly.
ground-venison-wooden-spoon
When cooking lean ground venison, use a non-stick pan with a little cooking oil or fat in it to help prevent the meat from sticking to the bottom of the pan. (Jessyca Sortillon photo)
    1. Transfer the cooked ground venison to a slow cooker; add the onion, cabbage, broth, kidney beans (including the liquid from the cans), tomato sauce, tomato paste, and cumin. Stir all ingredients in slow cooker to combine.
venison-cabbage-stew-recipe-crock-pot
Use a slow cooker liner when making this Venison and Cabbage Stew Recipe for easier cleanup. (Jessyca Sortillon photo)
  1. Cover slow cooker and cook on high for 4-6 hours, or low for 6-8 hours.
  2. Stir Venison and Cabbage Stew in slow cooker and serve hot in a bowl. Pair stew with a frothy stout or porter beer.

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