Slow Cooker Venison Stew
This slowcooker venison stew is full of the flavours of a venison bourguignon. Withsmoked bacon, shallots, garlic and red wine.
Equipment
- 3.5 litre /5.3 pint capacity slow cooker
- Chopping board
- Sharp knife
- large skillet or frying pan
- Slotted spoon
- Wooden spoon
- Tongs
Ingredients
- 500 g venison
- 8 juniper berries
- 155 g smoked lardons
- 300 ml red wine
- 12 shallots
- 2 bay leaves
- 2 cloves garlic
- 1 tablespoon vegetable oil
- 2 tablespoon flour
- 1 beef stock cube
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Cut the venison into bite sized pieces and trim off any obvious sinewy pieces.
- Lightly crush the juniper berries with the back of a knife.
- Peel the shallots and garlic and chop the garlic into small pieces.
- Heat the oil in a pan over a medium heat and add the lardons and shallots.
- Cook for 3 or 4 minutes, stirring regularly, until the bacon is pale pink and onions have a slight colour.
- Add the garlic and cook for a minute.
- Use a slotted spoon to add the mixture to the slow cooker.
- Sprinkle the venison with salt and pepper and sear the meat on all sides.
- When all the venison has been seared, return it to the pan over a medium heat.
- Sprinkle over the flour and stir for a minute to coat the meat and mop up the juices in the pan.
- Add the red wine and beef concentrate, juniper berries and bay leaf.
- Bring to a simmer.
- Transfer the venison mix to the slow cooker.
- Cook on HIGH for 4 - 5 hours, or LOW for 7 - 10 hours.
- Check the seasoning before serving.
Nutrition
Calories: 479kcalCarbohydrates: 19gProtein: 36gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 132mgSodium: 863mgPotassium: 837mgFiber: 3gSugar: 7gVitamin A: 23IUVitamin C: 6mgCalcium: 47mgIron: 6mg
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