venison stew

venison stew

Serves 6-8
Prep time 10 minutes
Cook time 6 hours
Total time 6 hours, 10 minutes
Dietary Gluten Free, Paleo
Meal type Lunch, Main Dish, Soup, Starter
Misc Pre-preparable, Serve Hot


  • 2 lbs. venison, cubed
  • 2 cans tomato sauce
  • 1 can water (use the tomato sauce can)
  • 2 Tbs. minced dried onion
  • 1 tsp. onion powder
  • 1 tsp. garlic powder (or use a few fresh cloves, sent through press)
  • 6 oz. beef or vegetable stock
  • 3-4 red potatoes, washed & diced
  • 4 carrots, peeled & sliced
  • 16 oz. bag frozen peas
  • any other veggies you want
  • salt & pepper to taste


I found a recipe in a slow cooker cookbook that was similar to this one, but contained all sorts of items that contained wheat. This is my gluten free version of that recipe.


1. Throw everything, except the peas, into a crockpot and cook on low for 6-8 hours.
2. Put frozen peas in and cook for about 30 minutes more or until heated through.
3. If you want the stew to be thicker, add 1/4 c. water and mix with 2-3 Tbs. cornstarch or tapioca starch at the same time that you add the peas.
4. Adjust seasonings as needed and serve!

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