Cooking Wild Meat - Deer Stew

Cooking wild meat and getting it to turn out delicious might be a little more tricky than tame meat.  For years I have experimented with different ingredients.  I like to call this one Burgundy Deer Stew.  Yes, I am so sophisticated.

I have read recipes in normal cookbooks and have learned that the history of using burgundy wine to flavor beef is far and wide.

One day I thought, "since burgundy flavors beef so well, I should try it with wild meat. 

1 and 1/2 pound of venison steak - cut that steak into chunks
1 Tbsp. Vegetable Oil
1 Cup Water
1 tsp. thyme leaves (dry)
1/2 tsp. salt
1/2 tsp. black pepper
3/4 cup. Burgundy Wine

1 cup. beef broth
3 large garlic cloves (crushed)
1 large onion  (chopped)
1 cup. frozen corn
1 cup of chopped carrots
1 cup celery chopped
3 potatoes - peel and chop into medium pieces
1 Tbsp. basil
1 tsp. celery seed

Cooking Wild Meat in your Crock Pot 
First do all the cutting, peeling and crushing (garlic). Also get your Crock Pot out.


2.  Using vegetable oil and skillet brown the meat and crushed garlic together.  Once browned add the contents of the skillet to your Crock pot.
3.  Add the remaining ingredients, stir contents well.
4. Cook for 2 hours with heat on high the heat on high.
5.  Turn heat to low and continue to cook for 6 hours.