For those with someone headed to the deer woods this weekend this Slow Cooker Fajita Deer Stew is the perfect recipe for the upcoming cool winter evenings. It’s a make-ahead meal to you take camping or send back to the deer lease. I loved that I pulled the meat out of my freezer. Threw together a few things I already had in my pantry and dinner was ready on a night when my husband worked late. Plus we had leftovers for later that week and took a bowl to a friend who had surgery. It’s a little spicy but full of vegetables.

If you are not a venison meat eater, this can be made with frozen or fresh chicken, ground beef, or ground turkey. That’s the way I love to cook – swap out ingredients with lots of versatility.

This easy slow cooker stew using deer meat has the deep flavors of an enchilada or taco soup with pantry staples. Its a quick and filling meal for a week night or take camping or deer camp. #deerrecipes #venisonrecips #campingrecipes #slowcookersoup #tacosoup #deerchili #deerleasemeals #crockpotdeermeatrecipes

I will say this recipe came about trying to make slow cooker fajitas. So you can use this same recipe and scoop out the ingredients with a slotted spoon and wrap in tortillas. My husband ate his as fajitas, my son at it with a fork, and I had a nice bowl of soup. Something for everyone!

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Print Recipe

Slow Cooker Fajita Deer Stew

This stew recipe is perfect for winter months and cool evenings. Make it ahead of time and send it back to the deer lease or take it camping. It also works as an easy weeknight dinner when the evening is full of practices or working late.

Ingredients

4 cups deer meat chunks-back strap or roast pieces work great 4 chicken breast could be substituted or 2lbs ground meat
2 Tablespoons soft butter
½ onion sliced
2 bell peppers
1 can diced tomatoes
1 can whole kernel corn drained
1 cup carrots diced
1 cup green salsa
1 large can red enchilada sauce
1 zucchini
1 squash
Greek yogurt or sour cream for garnish
Shredded cheese for garnish

Instructions

Line slow cooker with a liner.
Wash deer meat and place on the bottom.
Spread meat with butter.
Chop onions and bell peppers and place on top. Slice for fajitas or cut into bite-sized pieces.
Drain can of corn and add to a slow cooker.
Pour in diced tomatoes, salsa, and enchilada sauce.
Cover and cook on low for 8 hours.
About 30 minutes before eating, cut squash and zucchini into bite-sized pieces and add to slow cooker.
Stir into soup.
Replace lid and cook for a few more minutes while you gather bowls, spoons and set the table with garnish.
Serve in a bowl as stew, or over rice or cauli rice. Garish with Greek yogurt or cheese, if desired.

Tips for Cooking Venison

Always include oil or something that will add moisture to the meat – butter, olive oil, lots of liquids.
Cut off as much of the silver skin as possible (the little white lines).
Wash meat before cooking to remove as much blood as possible.
If cooking ground meat for a recipe not in chili, use a beef base or broth to cut the game-y flavoring.
A slow cooker is perfect because the slow cooking ads moisture and makes the meat tender.
Don’t be scared to try your favorite beef or chicken recipes and change out the meat.
Use lots of seasoning and deep flavors.

Check out these other great recipes to use with venison meat: