Posted By: Gary Makely (VIEW COUNT: 2614) PRINT
2-3 lbs Venison Cubes
1 Large Onion
1 clove Garlic
1 Cup Red Wine (Burgundy)
2-3 Medium White Potatoes
2-3 Medium Sweet Potatoes
4-5 Stalks Celery
4-5 Large Carrots
1/4 tsp Basil
1 tsp Parsley
Pinch of Oregano
Salt and Pepper to taste
Place the Venison Cubes in Crock Pot. Mash the Garlic and add to the meat. Add Basil, Oregano, Parsley, Red Wine and enough water to cover.
Turn on high for 2-4 hours. Peel and cut carrots into chunks and add to the Crock Pot.
After another 2-3 hours, wash and chop the Celery into chunks and add to the Crock Pot.
Depending on how tender you like the meat, use less time if you like it a little chewy, more time if you like the meat falling apart.
After another hour or so, dice the onion and add to the pot. Cook for an additional 45-minute to an hour (until the onion becomes translucent).
After adding the Onion, peel cut up and cook the Potatoes in boiling water (Cooking the potatoes separately keeps them from breaking up and desolving into the stew).
When the Onion has turned Translucent, Mix 5-6 Tbl Corn Starch with 1/2 cup water and slowly stir into the meat and onion mixture. Stir occasionally until thickened.
Pour the Venison mixture over the ptoatoes and serve.
yum - yum!