(at time of publication)
- cooking oil spray
- 800g diced venison
- ¼ cup flour
- 4 teaspoons vegetable oil
- 2 medium onions, quartered, sliced
- 200g button mushrooms
- 1 cup red wine
- 2 medium carrots, cut in 2-3cm chunks
- 2 sprigs rosemary, each 10cm long
- 4 sprigs thyme, each 10cm long
- salt and pepper, to taste
- fresh parsley, to garnish (optional)
1 Set slow cooker to high. Coat inside with oil spray.
2 Place venison in a large bowl and add flour to coat.
3 Heat half the oil in a large non-stick frying pan over a medium-high heat. Add floured venison (best to do this in two batches unless you have a very large pan). Lightly brown all sides. Transfer browned meat to slow cooker.
4 Add remaining oil to frying pan then stir in onions and mushrooms (leave small mushrooms whole or halve larger ones). Cook, stirring occasionally, until onion softens and begins to brown. Pour in wine. Scrape loose any bits stuck to pan base. Transfer pan contents to slow cooker.
5 Add carrots and herbs to slow cooker. Cover, turn to low, and cook for 7-9 hours or until venison is tender.
6 Season to taste and garnish with parsley (if using). Serve with lightly cooked vegetables and boiled or mashed potatoes.
Make it gluten free: Use gluten-free flour.
Nutrition Info (per serve)
Total fat 5g
–Saturated fat 1g
Dietary fibre 2g
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