Everything But the Kitchen Sink Venison Stew | Great Days Outdoors

Everything But the Kitchen Sink Venison Stew uses all kinds of vegetables. Photo by John E. Phillips

This hearty venison stew is jam-packed with nutrients and vegetables and literally has “everything but the kitchen sink” in it.


1 small package broccoli slaw (available in fresh produce section)

1 onion, chopped

1 bell pepper—red or green—sliced

2 cans Rotel mild tomatoes

2 cans sliced carrots

2 cans sliced potatoes

2 frozen seasoning packs—chopped onions, bell peppers and celery

Salt to taste

Pepper to taste

2 pounds venison (with all white membranes removed), cut into 1-inch pieces and soaked in heavily-salted water, covered, refrigerated overnight and then rinsed thoroughly.

1-4 ounce package instant vanilla pudding

1 – 16 ounce package noodles


Place all ingredients in a 6-quart crockpot on HIGH for 2 hours; then turn to LOW for 6 to 8 hours. You may have to adjust cooking times since crockpots often cook differently. You also can leave this on WARM for several hours if needed. Fifteen minutes before serving, boil noodles in salty water with oil, and serve stew over the noodles. Yield: 15 to 18 servings.

Deer and Fixings:

This venison cookbook is the combined cooking knowledge and experience of more than 90 years of testing and preparing delicious venison dishes that are heart-healthy, low in fat and calories and high in protein. Learn how to field-dress a deer, how to prepare and cook deer meat and what side dishes to serve with your wild game. This guide contains more than 100 venison recipes prepared with ground venison, venison loins, venison roasts, venison steaks and venison stew meat, along with over-150 delicious vegetable, soup, appetizer, salad, bread and dessert recipes.

John’s Books

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