Slow Cooker Minnesota Wild Rice and Venison Stew

By AislePrompt Editorial · Published 2026-07-10 · Updated 2026-07-10

Hearty venison stew slow-cooked with wild rice, root vegetables, and herbs for a comforting meal inspired by Minnesota’s regional game traditions. This American-inspired venison recipe, ready in about 445 minutes, pairs venison stew meat, wild rice, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs, cut into 1-inch cubes venison stew meat
• 3/4 cup wild rice
• 3 medium, peeled and cut into 1/2-inch slices carrots
• 2, diced celery stalks
• 1 large, diced yellow onion
• 4, minced garlic cloves
• 4 cups beef broth
• 2 tbsp tomato paste
• 1 tbsp, chopped fresh rosemary
• 1 tbsp, chopped fresh thyme
• 2 tbsp olive oil
• 2 tsp, divided salt
• 1 tsp, divided black pepper
• 1/4 cup all-purpose flour
• 2 bay leaves

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Instructions

1. Step 1: Toss 2 lbs venison stew meat with 1/4 cup all-purpose flour, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Brown the venison in batches, about 3-4 minutes per side until deep brown crust forms. Transfer browned venison to the slow cooker.
3. Step 3: In the same skillet, add 1 large diced yellow onion, 4 minced garlic cloves, 3 sliced carrots, and 2 diced celery stalks. Sauté for 5 minutes until vegetables soften and become fragrant.
4. Step 4: Add 2 tbsp tomato paste, 1 tbsp chopped rosemary, and 1 tbsp chopped thyme to the skillet and cook for 2 minutes, stirring to coat the vegetables.
5. Step 5: Transfer the vegetable mixture to the slow cooker. Add 3/4 cup wild rice, 4 cups beef broth, 1 tsp salt, 1/2 tsp black pepper, and 2 bay leaves.
6. Step 6: Stir everything gently to combine, cover, and cook on low for 7-8 hours or on high for 4 hours until venison is tender and rice is cooked.
7. Step 7: Remove bay leaves before serving. Adjust seasoning with additional salt and pepper if needed. Serve hot for a warming Minnesota-inspired meal.