Hunters Stew in Mr D’s Thermal Slow Cooker

    4 hours 15 min

    A great stew made with venison and pork. Easy to make and will be enjoyed by everyone.


    Hampshire, England, UK
    7 people made this

    Serves: 8 

    • 500g pork, cut into cubes
    • 500g venison, cut into cubes
    • 1 tbsp freshly ground pepper
    • 3 medium onions, chopped
    • 2 (400g) tins of chopped tomatoes
    • 1 bottle of red wine
    • 3 sticks celery, cut into 5cm lengths
    • 4 large carrots, cut into 5cm lengths
    • 300g butternut squash, cut into cubes
    • 225g mushrooms, cut into slices

    Prep:15min  ›  Cook:4hr  ›  Ready in:4hr15min 

    1. Dust the meat with the ground pepper.
    2. Put the olive oil in a frying pan over a medium heat. Add the meat and brown in batches. When brown put the meat in the inner pot.
    3. Add the onions to the frying pan and cook until soft.
    4. Put the onions in the inner pot.
    5. Add the tomatoes, red wine, celery, carrots to the meat and onions and bring to the boil.
    6. Add the butternut squash and the mushrooms. Stir well and bring back to the boil.
    7. Put on the lid and turn down to a simmer. Cook for 5 minutes.
    8. Put the inner pot into the insulated outer container and shut the lid.
    9. Leave to thermal slow cook without power for a minimum of 4 hours.
    10. Check the seasoning and adjust if necessary.
    11. Serve with new potatoes or crusty bread.

    See it on my blog

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