Ingredients:

  • 2 lbs venison shoulder or neck, cut into 1-inch cubes
  • 3 tbsp vegetable oil
  • 1/2 cup all-purpose flour
  • 1 tsp kosher salt
  • 1 tsp cracked black pepper
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 3 medium carrots, sliced into thick rounds
  • 2 stalks celery, sliced
  • 1 lb baby gold potatoes, halved
  • 1 cup dry red wine
  • 3 cups low-sodium beef broth
  • 2 tbsp Worcestershire sauce
  • 1 tbsp tomato paste
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 cup frozen peas
  • 1/4 cup fresh parsley, chopped
  • 1 tbsp lemon juice

Instructions:

  1. Pat the venison cubes dry with paper towels. Toss the meat in a bowl with flour, salt, and pepper until lightly coated.
  2. Heat oil in a skillet over medium-high heat. Sear the venison in batches until a mahogany-colored crust forms on all sides. Transfer the browned meat to the slow cooker.
  3. In the same skillet, add the diced onion and celery. Sauté for 3–5 minutes until the onion is translucent.
  4. Stir in the garlic and tomato paste, cooking for another 60 seconds until fragrant.
  5. Pour in the red wine, scraping the bottom of the pan with a wooden spoon to release the browned bits (fond). Pour this entire mixture over the meat in the slow cooker.
  6. Add the carrots, potatoes, beef broth, Worcestershire sauce, thyme, and bay leaves to the pot. Stir gently to combine.
  7. Cover and cook on LOW for 7–8 hours or HIGH for 4 hours, until the venison is fork-tender.
  8. Remove the bay leaves. Stir in the frozen peas and let them warm through for 10 minutes.
  9. Stir in the fresh parsley and a squeeze of lemon juice. Taste and adjust salt and pepper as needed.