Today my wonderful husband is in the woods, searching for meat to feed his family (he tells himself) It reminded me that last years deer is still in the freezer. Because deer is mostly a tough, lean meat, it works really well in the slow cooker. This recipe is similar to and Italian beef stew. I hope you enjoy it.
INGREDIENTS
- 3 stalks celery, diced
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh parsley
- 2 tablespoons vegetable oil
- 1 pounds venison stew meat
- 2 pounds carrots, peeled and chopped
- 2 pounds potatoes, peeled and chopped
- salt and pepper to taste
- dried oregano to taste
- dried basil to taste
- 1 cup tomato sauce
- 1/2 cup dry red wine
- 1/2 cup water
DIRECTIONS - Place the celery, onion, garlic, vegetables and parsley in the bottom of a slow cooker. Heat the oil in a large frying pan over medium-high heat. Brown the venison well in two batches, and add to the slow cooker.
- Season to taste with salt, pepper, oregano, and basil. Pour in the tomato sauce, red wine, and water. Cook on Low for 7 to 10 hours.
Serve with cornbread or biscuits and enjoy!
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