Slow Cooked Venison with Red Wine and Rosemary

This slow cooked venison recipe combines the rich and tender meat with the bold flavors of red wine and rosemary. The result is a melt-in-your-mouth dish that will impress your guests. The venison is cooked slowly to ensure maximum tenderness and to infuse it with the aromatic herbs and wine. Serve it with roasted potatoes or creamy polenta for a hearty and satisfying meal.

Ingredients

• 2 pounds venison roast, cut into chunks
• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 cup red wine
• 1 cup beef broth
• 2 sprigs fresh rosemary
• Salt and pepper to taste

Directions

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the venison chunks and brown them on all sides. Remove from the skillet and set aside.
3. In the same skillet, add the diced onion, minced garlic, sliced carrots, and celery. Cook until the vegetables are softened.
4. Transfer the cooked vegetables to a slow cooker.
5. Place the browned venison chunks on top of the vegetables.
6. Pour in the red wine and beef broth.
7. Add the fresh rosemary sprigs to the slow cooker.
8. Season with salt and pepper to taste.
9. Cover the slow cooker and cook on low heat for 6 hours, or until the venison is tender.
10. Once cooked, remove the rosemary sprigs.
11. Serve the slow cooked venison with the vegetables and the flavorful cooking liquid.

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