Slow Cooker Venison Merlot Stew Recipe
2 cups sliced carrots
2 lbs venison stew meat
1 tablespoon flour
1-12 ounce can beef broth
mushrooms sliced around 8 ounces
2 cups cut green beans canned or fresh
1 cup cut carrots
4 potatoes peeled and cut into cubes
2 bell peppers cut and cleaned into 3 pieces
1 teaspoon each granulated garlic, oregano, basil, parsley, salt , pepper
cayenne pepper to taste ( I used around 1/4 teaspoon)
1 cup Merlot wine
Toss venison in flour. Place all vegetables in the bottom of slow cooker. Add floured venison. Add all rest of ingredient to the slow cooker. Drizzle the top with olive oil around 1/4 cup. Cook on high heat for 8 hours. Low for 12 hours or until meat is fork tender.
Serve with crusty Italian bread.