Slow Cooker Venison Sausage Stew

December 13, 2015Sew White

My Slow Cooker Venison Sausage Stew is a delicious and filling dinner perfect for Autumn and Winter nights.

Sew White Slow Cooker Venison Sausage Stew 1

Since I bought my slow cooker I have been a bit obsessed with trying out new recipes. The slow cooker I bought was the Morphy Richard’s Sear and Stew. I decided on this one because the metal dish can be taken out and used on the hob like a normal pan before being placed back in the slow cooker. I’ve found this so useful for softening onions and for searing meat before setting it on it’s slow cooking journey.

For this meal I seared the sausages off first. I then added the onion and reduced the heat on the hob to help soften them. Once they were done I put the dish back into the slow cooker, added the other ingredients and left it like usual.

Slow Cooker Venison Sausage Stew Recipe


5 from 5 votes

Slow Cooker Venison Sausage Stew

My Slow Cooker Venison Sausage Stew is a delicious and filling dinner perfect for Autumn and Winter nights

Course Dinner, Main Course
Cuisine American, British, International
Keyword Slow Cooker Venison Stew, Venison Stew
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings 4 people
Calories 600 kcal
Author Sisley White


  • 10 venison sausages cut into 2cm chunks
  • olive oil
  • 2 onions
  • 2 cloves of garlic
  • 2 carrots
  • 2 sticks celery
  • handful of celery leaves
  • 2 sprigs of rosemary whole
  • 2 beef stock cubes
  • 1 vegetable stock cube
  • Glug of red wine
  • 500 g passata
  • 3 baking potatoes


  1. Remove the dish from the slow cooker and put on the hob and put it on a medium heat. Add a little oil and add the sausages.
  2. Chop the onions and add them to the pan when the sausages are cooked. Put them on a lower heat to soften them.
  3. Remove the sausages and chop into chunks.
  4. Turn the slow cooker on to a medium heat and put the dish back inside.
  5. Chop the garlic, celery, carrots and potatoes (above 3cm squares) and add to the pan.
  6. Boil the kettle and make up stock using the stock cubes and about 500ml of water and add to the slow cooker with the red wine.
  7. Add the passata and stir in the celery leaves and rosemary.
  8. Season with salt and pepper.
  9. Leave on a medium heat for 5-6 hours. Giving it a stir when you can and topping up with a bit of water if it needs it.
  10. Enjoy with a glass of red wine.


Slow Cooker Venison Sausage Stew served up ready for dinner with red wine.

This is my first ever entry for the #slowcookedchallenge being run by Farmer’s Girl Kitchen and Baking Queen 74 . They have a brilliant monthly round up of the best slow cooker recipes including main meals and even cakes! I really need to try some of the cakes 🙂


Follow me on instagram to see what other cakes I’ve been making recently.

Check out my other recipes


  • Cassandra

    December 15, 2015 at 11:34 pm

    I’ve never made a slow cooked dish before. I live for venison and wine I’m definitely trying this!5 stars

    1. Sew White

      December 15, 2015 at 11:54 pm

      You must try it. You can make it in a regular oven but cook it for about 1h30-2hours at 160ºC

  • Anna, Don’t Cramp My Style

    December 15, 2015 at 11:43 pm

    I juts got an ace slow cooker! I am going to cook somehing for xmas! Its the same maker! Wish me luck 😉 I may try your recepie!5 stars

    1. Sew White

      December 15, 2015 at 11:53 pm

      Good luck! You won’t need it, they are so easy to use. Have fun x

  • Janice

    January 3, 2016 at 7:37 pm

    That looks so good, Sisley. Excellent first entry for the Slow Cooked Challenge, thanks for joining us. I have the Sear and Stew and a crockery crock pot but I do like the ability to brown stuff on the hob first.5 stars

    1. Sew White

      January 3, 2016 at 7:45 pm

      It is such a useful function and I’m so glad I spent the little extra money to get it. Can’t wait to really get using it this year.

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