EASY VENISON STEW

Easy Venison Stew image

Provided by barbara lentz

Time 8h20m

Number Of Ingredients 13

1 lb venison meat cut into chunks
32 oz beef stock
2 sprig(s) fresh rosemary
6 sprig(s) fresh thyme
4 clove garlic minced
2 bay leaves
1/2 c dry red wine
2 pkg brown gravy mix
1 large onion sliced
3 large russet potatoes peeled and diced
1 1/2 c baby carrots
1 c frozen peas
salt and pepper

Steps:

1. place the venison meat, stock, rosemary, thyme, garlic, bay leaves and red wine in slow cooker and cook on low 8 hours. Remove the meat with a slotted spoon. Strain the stock with a fine mesh strainer and discard the solids.
2. Place the stock in a saucepan on stove top and add the two gravy mixes. Bring to a boil. Reduce to a simmer and simmer 10 minutes. If the stock is not thick enough to be gravy mix some wondra and water together and thicken the gravy. Add the meat back into gravy and set aside.
3. Bring a large pot of water to boil. Add the potatoes and carrots and cook about 10 minutes. Add the onions and peas. boil about 5 for minutes. Drain
4. Add the potatoes and carrot mixture to the meat and gravy season with salt and pepper to taste.