Venison Stew with MerlotSubmitted by: XANADIRI
IntroductionThis is a great slow cooker recipie This is a great slow cooker recipie
1 1/2 lbs venison, cut in 1 inch cubes
2 celery stalks, cut into 3 inch pieces
20 baby carrots
1 medium onion, sliced
6 medium potatoes in 1 inch cubes
1 cup of sliced crimini mushrooms
1 can (14.5 oz.) beef broth
1/2 cup merlot or other red wine
2 bay leaves
1 Tbsp dried rosemary
1 Tbsp dried thyme
1 tsp ground sage
1 tsp ground black pepper
1 tsp celery salt
1 tsp smokey parika
Toss cubed venison with sage, pepper, paprika and celry salt. In a skillet brown the venison on medium high heat. Brown the outside, don't cook it all the way. Remove venison and place into slow cooker.
Return skillet to the stove, turn heat down to medium and add the remaining broth and wine. Stir until all the browned bit come off of the bottom of the skillet and add to the slow cooker.
When there is 2 1/2 hours left before serving, add potaoes and mushrooms. Also check for seasoning and add more if needed.
makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user XANADIRI.