As a busy working mum, my slow cooker has become my saviour. When you just can’t see a window of opportunity to have dinner cooked and prepared you can always guarantee on this Slow Cooked Venison Stew recipe.
As a wife and mother, I like to provide for my family and whilst I love takeaways they just can’t be on repeat. However, I still struggle to find the time at the end of every day, to muster up the energy to start cooking from scratch.
I’m hoping that I am not alone and that you feel the same way. Hopefully, this family slow-cooked Venison Stew recipe will also be a winner with your family.
In the winter months, I want to eat something warm and hearty and the quick salad recipes just won’t cut it. Also, I don’t want to me cooking multiple meals so a good quick easy recipe that all the family members like is a winner.
The meat in this Slow-cooked Venison Stew could easily be exchanged for Chicken, Beef or lamb if you prefer.
Ingredients for Slow Cooked Venison Stew
450g (1lb) Venison but into 1 cm chunks
2 Onions, peeled & finely chopped
400g (14oz) tin of Chopped Tomatoes with herbs
450g (1lb ) carrots, peeled and cubed.
120g (4oz) Chorizo, sliced.
2 garlic cloves, finely chopped and squashed.
300ml hot beef stock
Optional bay leaf
Method for Slow Cooked Venison Stew
- Heat 1 tbsp olive oil in a pan over medium heat and brown the Venison in batches for 3-4 minutes until done. Once browned transfer to the slow cooker.
- Add the onion to the pan and saute for 5 minutes until softened. Transfer to the slow cooker.
- Add the tomatoes, carrots, chorizo, garlic and hot beef stock to the slow cooker. Mix well cover and cook for 7-8 hours on low or 3-4 hours on high.
- Season well before serving with crusty bread a knob of butter.
This takes just 10 minutes to prep and can be left to Slow Cook whilst you are free to go about your day.
This recipe can also be frozen should you have any excess, so no waste at all. That’s got to be a winner all round.