It’s slow-cooker season! Here’s a hearty and healthy venison stew recipe that will make enough to feed you for a few days! Below is how I did it – but this is one of those recipes where you could throw in whatever you have in the fridge that needs using.
Ingredients:
- 800g Venison Diced – I used leg/shank meat
- 2 Diced Carrots
- 1 Diced Onion
- 1 Diced Red Capsicum
- 2 Cups Diced Celery
- 7-10 Button Mushrooms Halved
- 3 Garlic Cloves Minced
- 2 Tsp Dried Thyme
- 2 Tsp Dried Rosemary
- 2 Cans Tomatoes
- 1 Cup Beef Stock
- 3/4 Cup Red Wine
- 5 Dashes of Worcestershire Sauce
- 4 Orange Kumara Cubed
- Salt and Pepper
- Plate of Seasoned Almond Flour
- Italian Parsley for Serving
- Sour Cream for Serving
Method:
Coat your Venison in the seasoned flour and sear in a super hot pan.
Add the venison to your slow-cooker then deglaze your pan with ¾ cup of red wine. Once deglazed add this liquid, plus all other ingredients (aside from the parsley and sour cream) to the slow-cooker as well. Season to your taste.
Bang it on for 8 hours and enjoy it with the sour cream, parsley garnish, crusty sourdough and some more of that red wine.
If you want to thicken it at the end (I didn’t), remove a few tablespoons of the stew liquid, mix that with 1 teaspoon of cornflour and return it to the slow-cooker. Repeat until you have your desired consistency.
