Slow Cooker Venison Stew
Amanda
This slowcooker venison stew is full of the flavours of a venison bourguignon. Withsmoked bacon, shallots, garlic and red wine.
Prep Time 19 minutes mins
Cook Time 4 hours hrs
Total Time 4 hours hrs 19 minutes mins
Course Main Course
Cuisine British
Servings 4
Calories 479 kcal
- 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
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.
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
Keyword slow cooker venison stew, venison bourguignon