Slow cooker venison, red wine and vegetable stew
(1)
8 hours 30 min
A rich, warming meat stew using delicious venison! It is a recipe I have just made up myself while playing with my slow cooker. Thought I'd share as it was so tasty! Serves 6. If there are only two of you (like me and hubbie) then put the rest in a bowl, allow to cool, cover in cling film and put in fridge. Eat over the next couple of days. Sorted!
12 people made this
Ingredients
Serves: 4
- 700g venison
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 3 tablespoons cornflour
- 1 1/2 tablespoons tomato puree
- 3 teaspoons Worcester sauce
- 3 beef stock cubes
- 187ml merlot red wine (small bottle)
- 200g stew mix (lentils, green split peas, pearl barley)
- 3 garlic cloves, chopped
- salt and pepper to taste
- 2 parsnips
- 3 carrots
- 2 onions
- 2 turnips
- 2 sticks of celery
- 1 leek
- 1 courgette
- 8 new potatoes, cut in half
- 400ml boiling water
Method
Prep:30min ›
Cook:8hr ›
Ready in:8hr30min
- Chop up the venison into chunks and throw into your slow cooker.
- Now add all the herbs, cornflour, tomato puree, worcester sauce, stock cubes (crumbled up), wine, stew mix, garlic and seasoning.
- Chop all your veg into chunks so they are all similar sizes and chuck into the slow cooker.
- Now pour over 400ml of boiling water. Give the veg a stir but try not to disturb the meat at the bottom.
Put the lid on and cook on low for about 8 to 9 hours. If you are home whilst it cooks, you can give it a quick stir halfway through cooking.- Once cooked, enjoy with some crusty wholemeal bread. Mmmmm!
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Reviews & ratings
Average global rating:
(1)
Reviews in English (1)
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Cant wait to try this one, just not using venison. Im guessing beef will be ok? Venison is VERY expensive in Aus. - 12 Nov 2012