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2 pounds venison stew meat, cut into 2-inch cubes
3 tablespoons vegetable shortening, divided
1 teaspoon salt
1/4 teaspoon marjoram
1/4 teaspoon thyme
1/8 teaspoon pepper
1 cup beef bouillon, warmed
2 tablespoons flour
1 cup dry red wine
4 large onions, cut in half and sliced
1/2 pound fresh sliced mushrooms
Brown the meat in 2 tablespoons shortening in a heavy skillet. With a slotted spoon, transfer the meat to a slow cooker, reserving the liquid and fat in the skillet.
Sprinkle the meat with salt, marjoram, thyme and pepper. Combine the warm bouillon and flour, stir and add to the slow cooker. Pour in the wine. Cover the slow cooker and cook on low for 8 to 10 hours (on high, 5 to 6 hours).
Add more bouillon and wine, if necessary; the liquid should just cover the meat.
About 1 1/2 hours before serving, sauté the onions and mushrooms in the reserved pan juices plus 1 tablespoon shortening until tender. Add the vegetable mixture to the slow cooker and cook for another 45 minutes to 1 hour. For a thicker gravy, a mixture of 1/3 cup warm bouillon and 1 tablespoon flour can be added to the liquid in the slow cooker just before serving.
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