Venison with Potatoes Carrots and Corn Recipe
2 cups fingerling carrots
4 potatoes cubed
2 or 3 lbs venison stew meat
1 1/2 cups frozen or canned corn
beef gravy bottled or beef mushroom soup canned
salt, pepper, cayenne and granulated garlic to taste
1 cup Cabernet wine
3 tablespoons Worcestershire sauce
Optional additions: mushrooms, peas, cut green beans, peppers or any kind of vegetables you like
Add everything to a slow cooker and place on high for 6 o 8 hours until meat is fork tender.
Serve with crusty Italian bread to dip the sauce in.
If you're a venison lover check out my other recipes:
Venison Merlot Stew
Venison Stew Old Fashioned