Slow Cooker Venison Stew

🧂 Ingredients

• 2 lb. venison bone-in steak
• 1/4 cup all-purpose flour
• 1 1/4 teaspoon salt

  divided
• 1/2 teaspoon cracked black pepper
• 4 Tablespoons butter

  divided
• 1 cup mushrooms

  chopped
• 1 cup white and green onion

  chopped
• 4 garlic cloves

  minced
• 1 cup dry red wine
• 2 cups golden potatoes

  chopped
• 1 cup carrot

  chopped
• 1 cup celery

  chopped
• 6 oz. tomato paste
• 2 cups beef stock
• 1 cup water
• 1 sprig fresh rosemary
• 1/4 cup fresh parsley

  chopped

Instructions

• 1 Chop the venison into 1-inch chunks and stir them into a bowl with the flour, 1
  tsp. of salt, and cracked black pepper.
• 2 In a stockpot or cast-iron pan, melt 3 Tablespoons of butter using medium-high
  heat and brown the cuts of steak on both sides until they are seared, and you
  have bits of browned meat on the bottom of the pan (2 minutes on each side).
• 3 Place the browned meat into your slow cooker and melt the remaining 1 Tablespoon
  of butter into the stockpot.  Sauté the onions, mushrooms, and garlic for a few
  minutes while stirring occasionally.  Then add them to your slow cooker as well.
• 4 With the heat still on, pour one cup of dry red wine into the stockpot and whisk
  quickly to gather up any browned bits. Allow the wine to reduce for a few
  minutes on medium heat.
• 5 Add the carrots, potatoes and celery to the slow cooker along with the herbs,
  tomato paste, stock, water, remaining ¼ tsp. salt, and reduced red wine.
• 6 Give it all a stir and set the slow cooker for 8 hours on LOW heat. Serve hot.
  Top with additional parsley if wanted.

Nutrition Info