Total Time
10hrs 30mins
Prep 30 mins
Cook 10 hrs

Tender and tasty! We had a lot of venison, were cleaning out the freezer, and decided to do something easy. This is the first time I have ever cooked in a crock pot! When I ate "crock pot meals" in the 60's they all tasted the same. This is quite good, so decided to post the recipe, so we can make it again. I used to add 1/2 cup dark brown sugar, and a small can of tomato paste, but decided, over time, I really liked it better without those 2 ingredients. Tonight, I adapted the recipe for stove top using my enameled cast-iron cookware... first browning the meat, vegetables, then adding the rest of the ingredients.

Ingredients Nutrition

  • 1 cup carrot (cut into 1-inch pieces)
  • 12 cup celery rib (cut into 1-inch pieces)
  • 1 cup potato (about 4 medium, cut into rounds 1/2-inch thick)
  • 2 onions (cut into wedges)
  • 6 garlic cloves (slightly mashed)
  • 3 lbs venison (roast, cut into bite sized pieces)
  • 2 tablespoons Worcestershire sauce
  • 1 (2 ounce) package onion soup mix
  • 1 tablespoon basil (dried and crushed)
  • 1 tablespoon thyme (dried and crushed)
  • 1 (10 ounce) can soup (cream of mushroom)
  • 1 cup Burgundy wine (more, or less to taste)
  • 12 cup vinegar
  • 12 cup water (or more Burgundy)

Directions

  1. Layer ingredients in crock pot in order listed above.
  2. Cover and cook on low 10-12 hours, or on high 5-6 hours.
  3. I used to add 1/2 cup brown sugar, and a small can of tomato paste, but decided, over time, I really liked it better without those 2 ingredients.
  4. Serve with crusty bread and a robust red wine.
Most Helpful

This was excellent. followed as stated. we had enough sauce left we had it over noodles. thanks for the great recipes

Chef Stiles April 26, 2010