Cooked Venison
Hearty venison stew with savory mushroom and gravy flavors, perfect for hunters or comfort food lovers craving a rich, tender meat dish with robust seasoning.
Ingredients
Instructions
- In a skillet, brown the venison with sliced onion and bell pepper. Add water (not oil or grease).
- Brown the meat, onion, and pepper in a covered skillet until all water is evaporated.
- Season with seasoned salt to taste.
- Transfer the mixture into a crock-pot.
- Pour in 2 to 4 cans of beefy mushroom soup, add the brown gravy mix, and 1 cup of water. Cover the crock-pot.
- Cook on medium for about 4 hours, stirring occasionally. Use cornstarch to thicken if needed.
Tips & Substitutions
For enhanced flavor, marinate the venison in red wine or balsamic vinegar for a few hours before cooking. If you don’t have seasoned salt, a mix of garlic powder, onion powder, and black pepper works well. Consider using other vegetables like carrots or mushrooms for added nutrition. Remember, the longer you cook the venison, the more tender it will become.
Serving Suggestions
Serve the cooked venison over a bed of mashed potatoes or rice to soak up the savory sauce. Pair it with steamed green beans or a fresh garden salad for a balanced meal. This dish also pairs beautifully with Easy Chili Con Carne Skillet for a comforting family dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place the venison in a saucepan over low heat, adding a splash of water or broth to prevent it from drying out. Stir occasionally until heated through. It can also be reheated in the microwave, covered, in 1-minute intervals.
Nutrition & Diet Analysis (per serving)
Each serving of Cooked Venison contains roughly 128 calories, with 3g protein, 22g carbohydrates, and 4g fat. It is an excellent source of vitamin C (322% of the Daily Value) and vitamin A (40% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 1846mg per serving (80% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat instead of venison?
Yes, you can substitute venison with beef or turkey for a different flavor. Just adjust the cooking time based on the type of meat used, as beef may require less time depending on the cut. Keep in mind that the taste and texture will vary.
How do I know when the venison is cooked properly?
Venison should be cooked to a minimum internal temperature of 145°F (63°C). Use a meat thermometer to check. The meat should be tender and not overly pink in the center. Remember, venison can dry out quickly, so avoid overcooking.
Can I freeze the cooked venison?
Absolutely! Allow the venison to cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months. To reheat from frozen, thaw overnight in the refrigerator and warm it on the stove or in the microwave.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).