Venison Stew

Wednesday 2 January

Last time she came over, Sharon kindly brought us some venison, so as the Christmas holidays are safely over (we don't want Santa to get mad at us for eating his transportation), today we made it up into a stew. 

We floured and browned the deer chunks in a pan, put them in the slow cooker with some sautéed chopped onion, sliced carrots and turnips, a bouquet garni of thyme, rosemary, and parsley; deglazed the frying pan with red wine, which went into the cooker with sufficient broth to cover the contents; and set it all to simmer. 

Note that this needs to cook at least 2-3 hours on the stove or in the oven or the deer will be chewy; if you're using the slow cooker, double that time on low, or put it on high.