Prep Time: 20 minutes | Cook Time: 8 hours
- 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
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.
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.
This Venison Stew goes great with a slice of Mississippi Mud Cake.