Make-Ahead Venison Stew 

Prep Time: 20 minutes | Cook Time: 8 hours

servings

INGREDIENTS

  • 3 lb. venison roast, cut into 1 inch cubes
  • 8 oz. mushrooms, halved
  • 1 onion diced
  • 3 carrots chopped
  • 2 garlic cloves, minced
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp pepper
  • 3 bay leaves
  • 2 cups beef broth
  • 1/2 cup sherry cooking wine
  • 1/2 cup chopped parsley

Instructions

To Make-Ahead

Place venison, mushrooms, onion, carrots, garlic, oregano, salt, pepper, and bay leaves in a gallon-size freezer bag and freeze for up to two months.

To Prepare the Stew

Place bag of prepared ingredients into the slow cooker (no need to thaw!) and add the beef broth and cooking wine. Cook on low until meat is tender about 6-8 hours. Top with parsley and serve.

Notes

No need to thaw this stew from the freezer. Just add it and cook!

You can substitute any red cooking wine in place of the sherry.

Perfect Pairing

This Venison Stew goes great with a slice of Mississippi Mud Cake.