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!
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)
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)
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)