Chunky slow cooker stew
A great dish for your wild venison that has been diced. This generally is from the tougher parts of the body and so needs a loooong, slow cook! You can also add bacon lardons in small amounts if you want some fats in it…!
Ingredients:
Diced Venison – 200g per person (unless you are a hard trainer in which case you may want more)
Potatoes – 2 large handfuls per person
Carrots – 2 per person
Onions – 2-3 large
Mushrooms – 2 large handfuls per person
Garlic – 2-3 cloves, crushed
Pinches of salt, pepper, herbs de provence to taste
Red wine – 1/4 of a bottle per person (be liberal with this!)
Stock – Preferably venison or beef but chicken or vegetable will do just as well
Bay leaves – 3-4
Easy Steps:
- Brown off the venison in a frying pan or on the hot setting of slow cooker, use liberal amounts of grass fed butter or ghee. Whilst this is browning, roughly chop/crush all the veg as needed.
- Add all ingredients to the slow cooker and mix up. Set it on a low heat and leave to cook for as long as possible! Preferably 8 hours or so.
- After a few hours, taste the sauce and add salt/pepper/wine/herbs as required.
It really is as simple as that!!
