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**Slow Cooker Venison Stew

Slow Cooker Venison Stew

  • Cooking Time:

    7–10 hours
  • Servings:

    6

Ingredients

3 stalks cel­ery, diced
1/2 c. chopped onion
1/4 green or red pep­per, option­al (or com­bi­na­tion)
2–4 oz. mush­rooms, option­al
2 cloves gar­lic, minced
1 T. chopped fresh pars­ley
2 T. veg­etable oil
2 lbs. veni­son stew meat
salt and pep­per to taste
dried oregano to taste
dried basil to taste
1 — 2 car­rots, peeled and sliced thin
1 c. toma­to sauce
1/2 c. dry red wine
1/2 c. water

 

  1. Place the cel­ery, onion, gar­lic, and pars­ley in the bot­tom of your slow cook­er.
  2. Heat the oil in a large fry­ing pan over medi­um-high heat.
  3. Brown the veni­son well in two batch­es, and trans­fer to the slow cook­er.
  4. Sea­son to taste with salt, pep­per, oregano, and basil.
  5. Pour in the toma­to sauce, red wine, and water.
  6. Cook. Cook on Low for 7 to 10 hours.

Vari­a­tions: a. Sub­sti­tute 1 1/2 tsp. gar­lic salt and 1 tsp. salt for 2 1/2 tsp salt. b. For added col­or and fla­vor, add 1 cup frozen peas 5 min­utes before end of cook­ing time. c. Beef can also be used in place of the Veni­son. d. Some have added also mush­rooms and car­rots to this del­ish recipe.

Hap­py Crock­ing!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Defin­i­tive Guide to Slow Cook­ing”

Love,
Jenn

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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