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Slow Cooker Venison Sausage Stew

Create a delicious dinner using your slow cooker with my My Slow Cooker Sausage Stew with venison sausages. It is a warming and filling dinner perfect for Autumn and Winter nights. Regular Sausages or Venison sausages both work really well. What I love about a Slow Cooker Sausage Stew is how it can be prepared and left to cook leaving you to get on with other things. Then when you are ready to eat it will be waiting for you. This easy venison sausage stew can be put on and left until you are ready to enjoy it. It also tastes lovely with a glass of red wine.
Course Dinner, Main Course
Cuisine American, British, International
Keyword Slow Cooker, slow cooker sausage stew, slow cooker stew, Slow Cooker Venison Stew, venison sausage stew, venison sausages, Venison Stew
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings 4 people
Calories 864kcal
Author Sisley White

Equipment

  • Slow Cooker
  • chopping board
  • Peeler
  • knife
  • spoon

Ingredients

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

Instructions

  • Remove the dish from the slow cooker and put on the hob on a medium heat. (check your slow cooker dish is hob safe if not fry them in the frying pan).
  • Add a little oil to the dish and using a pair of scissors or a knife to cut up the sausages. Pop the pieces to the pan
  • Chop the onions and add them to the pan when the sausages are cooked. Put them on a lower heat to soften them.
  • Turn the slow cooker on to a medium heat and put the dish back inside.
  • Chop the garlic, celery, carrots and potatoes (above 3cm squares) and add to the pan.
  • 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.
  • Add the red wine.
  • Stir in the passata along with a pinch or salt and pepper
  • Stir in the celery leaves and rosemary.
  • 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.
  • Serve when the potato and carrot are cooked.
  • Top with a little sprig of rosemary and best served with a glass of red wine.

Notes

• If you have leftovers allow to cool and store in the fridge. Either in an airtight box or in a bowl wrapped in film.
• Reheat once cold in the microwave in short bursts until piping hot.

Nutrition

Calories: 864kcal | Carbohydrates: 49g | Protein: 39g | Fat: 57g | Saturated Fat: 19g | Cholesterol: 153mg | Sodium: 2070mg | Potassium: 1920mg | Fiber: 6g | Sugar: 11g | Vitamin A: 5892IU | Vitamin C: 30mg | Calcium: 88mg | Iron: 6mg