This is my own recipe, varied and improved upon over the years. My husband was a hunter when we lived in Michigan, and we ate a lot of venison. Diane Toman from Michigan brings us venison for our yearly fix when she comes down to Florida in the spring.
Ruth's Crockpot Venison Stew
2 lb venison, cut into 2-3 inch chunks
9 small redskin potatoes, halved
carrot chunks to taste
2 medium onions, chunked
2 garlic cloves, sliced
6 T flour
1 c burgundy wine
1 T plus 1 tsp wine vinegar
1/3 c dark brown sugar
1 tsp ground cloves
2 tsp thyme or 1 T chopped fresh rosemary
3/4 c dried cranberries
salt
coarse-ground pepper
1. Place potatoes, carrots, onions, garlic in bottom of the crockpot.
2.Pour wine and wine vinegar over all.
3. Sprinkle with 2 T flour.
4. Layer half the venison chunks next.
5. Sprinkle with 2 T flour, salt and the coarse ground pepper.
6. Layer the rest of the venison.
7. Sprinkle with the last 2 T of flour, salt and pepper, the cloves, the thyme,
and the brown sugar.
8. Spread the dried cranberries on top of all.
Set pot for 8 hours on low. Stir before serving.
