Slow cooker venison stew

Prepare everything in the pan,

Fry onions, garlic, carrots, chorizon (not all at once)

Brown the venison

Season with salt and pepper,

Transfer to a slow cooker.

Deglaze the pan with the beef stock,

Add the red wine, cook off the alcohol.

Add the sauce from the pan and the canned tomatoes to the slow cooker.

The sauce should be sitting at the same level as the meat.

Add some tried thyme stir,

Cover, cook for 6-7 hours

Ingredients