slow cooker venison stew

This recipe is great for those tougher cuts of meat such as the rounds or shoulder. My personal favorite cut has been for years the neck roast, bone in and split into two roasts.

I simply throw the roast into the slow cooker with a couple cups veal or beef stock, (either make your own or use store bought to save time,) half a bottle of red wine, I like a good Cabernet Sauvignon, a medium onion, couple carrots, couple whole tomatoes, and a couple fresh cloves of garlic. These vegetables are for seasoning purposes and will be discarded after the cook, so if you want wrap them in a cheese cloth to make a bouquet garini it will make things easier down the road. Cook on high for several hours, lower to low and slow cook for a total of twelve hours.

After cooking remove the vegetables and discard, remove the meat and set aside on a plate to cool. The meat will be falling off the bone. The key here is the bone, it adds a whole new dimension to the broth. If you are using a boneless cut of meat I would suggest getting veal or beef marrow bones from the market and throwing them in.

Strain the broth in the cooker and return the heat to high. I sometimes adjust the intensity of the flavor here by adding another cup of wine and or veal broth. Add your favorite stew vegetables and or potatoes and cook until aldente.  Salt and pepper to taste. I like to cook carrots, onion, peas, green beans, corn, and mushrooms in mine and I leave out the cubed potatoes because I like to ladle my stew over mashed potatoes.

While the vegetables are cooking pick the meat off the bone and cut into bite size pieces. Save any juice that has accumulated in the platter and return to the liquid in the cooker with the vegetables. I then skim off about two or three cups of the liquid and cool slightly in a mixing bowl. After it has cooled I whisk in about a cup of flour or Wondra whisking until creamy smooth, and a slug of Kitchen Bouquet for flavor and color, and while stirring return to the stew. This will give the mixture a nice texture. When the vegetables are done add in the meat and remove from the heat and cool. I personally let it set over night to further let the flavor  fully develop through out the mixture.

As I mentioned I like mine over mashed potatoes, or you can try broad egg noodles if that suite you. Sometimes I just like a bowl of it with slices of Cheddar cheese and biscuits on the side.