Slow Cooker Venison Stew

Prep Time: 480 Minutes

Cook Time: 0 Minutes

Ready In: 480 Minutes

Servings: 6

This is from Cooking Light in October 2006.

Ingredients:

2 cups yukon gold potatoes, peeled and cubed

2 cups cremini mushrooms, quartered

1 cup onion, 1-inch cubed

1 cup celery, 1-inch sliced

1 cup carrot, 1-inch sliced

1/3 cup tomato paste

2 teaspoons fresh oregano, chopped

1 1/2 teaspoons sugar

1 1/2 teaspoons fresh thyme, chopped

1 teaspoon fresh rosemary, chopped

3/4 teaspoon fresh ground black pepper

1/2 teaspoon salt

2 large garlic cloves, minced

1 bay leaf

1/4 cup all-purpose flour

1/8 teaspoon salt

1/8 teaspoon black pepper

1 lb venison tenderloin, cut into 1 1/2-inch pieces

1 tablespoon canola oil

1 cup brown ale, like newcastle

1 (14 ounce) can low sodium beef broth

Directions:

1. Layer first 14 ingredients in an electric slow cooker.
2. Combine flour, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a shallow dish; dredge venison in flour mixture. Heat oil in a large nonstick skillet over medium-high heat; add venison. Cook 4 minutes or until browned on all sides, turning frequently. Add venison to slow cooker. Pour beer and broth over venison. Cover and cook on low for 7 1/2 hours or until meat is tender. Discard bay leaf.
3. Yield: 6 servings (each about 1 1/4 cups).

By RecipeOfHealth.com