Venison Stew with Wine and Dried Cherries Recipe, The forward taste of venison makes for a full flavored stew that loves this partnership with wine and dried cherries. If you can’t find venison, or would rather substitute beef, go right ahead. All you need with this is good crusty bread.
Facts per Serving
Calories: 613 Fat, Total: 5g Carbohydrates, Total: 71g
Cholesterol: 169mg Sodium: 767mg Protein: 54g
Fiber: 9g % Cal. from Fat: 7% % Cal. from Carbs: 46%
- 1 onion, halved, thinly sliced
- 2 medium carrots, peeled, thinly sliced
- 2 large all-purpose potatoes, cut in 1/2-inch chunks
- 1 3/4 pounds venison stew meat (in chunks)
- 1 cup dried cherries
- 1 bay leaf
- Several sprigs fresh thyme or 1 teaspoon dried
- 2 garlic cloves, minced
- 1 cup strong beef broth
- 1 1/2 cups dry red wine
- 2 tablespoons (packed) golden brown sugar
- 1 teaspoon salt
- Freshly ground black pepper
- 1 1/2 teaspoons Worcestershire sauce
- 3 tablespoons all-purpose flour
- 2 teaspoons tomato paste
- 1 Put the vegetables, meat, cherries, herbs, and garlic in a 4 1/2 - 6-quart slow cooker. Add stock, wine, brown sugar, salt, pepper and Worcestershire sauce. Mix with a wooden spoon. Cover and cook on low setting for 8 to 9 hours. If possible, stir once an hour toward the end of cooking.
- 2 Ladle about 3/4 cup stew broth into a small bowl. Whisk in flour and tomato paste. Stir back into cooker. Cover and heat 30 minutes longer, then serve.