Slow Cooker Venison Stew

supergoldenbakes.com

Colin Fenn

3 tbsp olive oil or as needed

2 lb (950g) venison cubed

1 large onion peeled and finely diced

1 ½ cups (200g) mushrooms sliced

3 garlic cloves minced

2 tsp brown sugar

1 tsp salt

1 tsp ground black pepper

2 tbsp tomato paste

1 tbsp cranberry sauce or redcurrant jelly

1 cup (120g) cooked chestnuts (optional)

½ cup (65g) fresh or frozen cranberries

1 cup (240 ml) red wine or ruby port

½ cup (120 ml) beef broth (stock cube is fine too)

2 tbsp Worcestershire sauce

salt and pepper to season

fresh thyme leaves to garnish

Directions at supergoldenbakes.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer