INGREDIENTS
680g venison, cubed
2 tablespoons olive oil
4 cloves garlic, minced
1 onion, diced
2 carrots, peeled and sliced
2 celery stalks, sliced
225g mushrooms, sliced
2 potatoes, peeled and cubed
4 cups beef or vegetable stock
1 cup red wine (optional)
2 bay leaves
1 teaspoon dried thyme
Salt and pepper to taste
Chopped fresh parsley (for garnish)
METHOD
1. Heat the olive oil in a frying pan over medium heat. Add the cubed venison and cook until browned on all sides. Remove the venison and transfer it to a slow cooker.
2. In the same frying pan, add the minced garlic and diced onion. Sauté for a few minutes until the onion becomes translucent and the garlic becomes fragrant. Transfer the garlic and onion mixture to the slow cooker.
3. Add the prepared vegetables to the slow cooker.
4. Pour in the beef or vegetable stock and red wine (if using). Stir in the bay leaves and dried thyme. Season with salt and pepper to taste.
5. Cover the slow cooker and cook on low heat for 6-8 hours or on high heat for 3-4 hours, or until the venison is tender and the vegetables are cooked through.
6. Remove the bay leaves from the stew before serving.
7. Add salt & pepper if needed.
8. Sprinkle with freshly chopped parsley and serve with warm crusty bread or mashed potato.
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