- 2 pounds of venison, cut into 2 inch chunks
- Salt and pepper
- 2 tablespoons olive oil
- 1/2 cup dry white or red wine
- 4 carrots, diced
- 1 onion, sliced
- 4 potatoes, quartered
- 3 cups beef stock
- Heat oil in a large skillet.
- Season the venison well with salt and pepper.
- Brown the meat, being careful not to overcrowd the pan. You may need to do this in batches. Move browned venison into the slow cooker.
- Pour wine into the skillet that was used to cook the venison and bring the wine to a boil, scraping up browned bits from the venison.
- Pour that mixture over the venison in the slow cooker.
- Dump the vegetables and the stock into the slow cooker. Cover. Cook on low 5 to 6 hours or until the meat is falling apart and the vegetables are tender.
- If you like a thicker stew, remove 2 to 3 cups of the cooking liquid, whisk in a tablespoon or two of flour and heat on the stove to a boil. Then return thickened liquid to the slow cooker.
Serve up a large bowl of this piping hot stew all by itself with a slice of hard crusted bread, or serve over a bed of rice or egg noodles.