Venison slow cooker stew

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    Venison slow cooker stew

    Venison slow cooker stew

    (9)
    14hr


    9 people made this

    About this recipe: A lovely tender diced venison stew cooked in slow cooker. Great winter warmer. make time to marinate this overnight before you start to cook it - it's worth it!

    Ingredients
    Serves: 4 

    • 900g diced venison
    • 1½ cup good red wine
    • 1 kiwifruit
    • Cracked black pepper
    • Salt
    • ¼ cup (30g) plain flour
    • 1 large onion, finely chopped
    • 2 cloves of garlic, chopped
    • 2 tablespoons olive oil
    • 200g button mushrooms
    • 5 medium potatoes, cubed
    • 1 large carrot, cubed
    • 1 large parsnip, cubed
    • Sprig of fresh rosemary
    • Sprig of fresh thyme
    • ½ cup beef stock
    • 1 tablespoon balsamic vinegar
    • Cooking oil spray

    Directions
    Prep:8hr  ›  Cook:6hr  ›  Ready in:14hr 

    1. Mix together 1 cup of the red wine, salt, pepper and the sliced kiwifruit and pour over the venison. Marinate overnight in a covered container in the refrigerator. The next day take the venison out of marinade, drain and coat with flour.
    2. Fry the garlic and onion in a large frypan till soft but not brown. Add the venison and fry, stirring till browned. Add the mushrooms and fry for two minutes.
    3. Coat inside of slow cooker with cooking spray and place half of the frypan ingredients into the slow cooker then add half of the potato, carrot and parsnip. Repeat the layering using up all the rest of the ingredients.
    4. Pour over the remaining red wine, the beef stock, the balsamic vinegar and the thyme and rosemary.
    5. Cook on the Low setting for 4 hours, stir, then turn cooker to High for two hours or until done.
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    Reviews and ratings
    Global ratings:
    (9)

    Reviews in English (9)

    by
    28

    I'm cooking this recipe right now on the stove top in my cast iron dutch oven; it's not ready yet, but looks and smells delightful. I wasn't sure how much Balsamic vinegar to use - I'm using less meat overall (moose), and I added 3 Tablespoons of vinegar. Damion, if you ever end up reading this, could you please let me know how much vinegar you usually use? Thanks!  -  09 Dec 2008  (Review from Allrecipes US | Canada)

    by
    14

    Havent tried it, but am going to. But a quick question...I have heard that you need to let the venison "sit" in vinegar or lemon juice to get the "odor" out before you prepare it. Would that be the same thing you are doing when you put the "kiwi and red wine" in it? Thanks!  -  12 Jan 2009  (Review from Allrecipes US | Canada)

    by
    11

    just answering the person asking about sitting the venison in vinegar. the vinegar trick is to take the "game" taste out of venison. you add salt to take some of the blood out which is where the game taste is.  -  20 Oct 2009  (Review from Allrecipes US | Canada)

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