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Mouth Watering Venison Stew

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Submitted by: ejeffers1061243

 

A soul satisfying stew that will warm you from head to toe on a cold winter's night.
 

Ingredients

  • 3 lbs venison cut into 1 1/2 pieces
  • Olive oil
  • Salt
  • 2 medium yellow onions, rough chopped
  • 1 14.5 oz can diced tomatoes, drained
  • 2 cups dry white wine
  • 2 chicken bouillon cubes
  • 1/2 cup Dale's sauce
  • 2 tablespoons ground rosemary
  • 2 teaspoons cumin
  • 2 teaspoons rubbed sage
  • 2 tablespoons minced garlic
  • 1 packet brown gravy mix

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Method

Heat a large frying pan over medium high heat with a little olive oil. When pan is hot, add stew meat in batches so as not to overcrowd pan. Sprinkle with salt and brown on all sides for 3-4 minutes per batch until a medium dark brown crust forms on the meat. Place meat in a crock pot, and deglaze hot pan with 1/2 cup wine. Scrape bottom of pan to loosen brown bits. Empty pan into crock pot, add all remaining ingredients, including the remaining wine. Crush bouillon cubes before adding. Stir just to combine all ingredients then cook on low 8-9 hours.

 

Notes:

 

Number of Servings: 6

 

Submitted by: ejeffers1061243 ()

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