Venison Stew

2 lbs venison
1/3 cup flour
1 1/2 tsp seasoned salt
4 Tbsp oil
1 1/2 cups hot water
1 cup red wine
4 bay leaves
1 large onion, sliced
1 tsp dried parsley
3 large carrots, peeled and sliced
3 large potatoes, peeled and sliced

Trim fat from venison and cut into 3/4 inch chunks. Coat meat with flour and salt and brown in oil. Add meat and drippings to crock pot along with water, wine, bay leaves, and onion. Cook on high for 3 hours. Add parsely, carrots, and potatoes to the pot and cook on high for another 3 hours. Serves 8.

Number of Servings: 8

Recipe submitted by SparkPeople user CDCORDERO.