VENISON STEW

Instructions

1 Set slow oven to high. Coat inside with oil spray.
2 Place venison inside a large bowl and add flour to coat.
3 Heat half the oil inside a large non-stick fry pan more than a medium-high temperature. Add floured venison (best to get this done in 2 batches unless of course you've got a large pan). Gently brown every side. Transfer browned meat to slow oven.
4 Add remaining oil to fry pan then stir in onions and mushrooms (leave small mushrooms whole or halve bigger ones). Prepare, stirring from time to time, until onion softens and starts to brown. Pour in wine. Scrape loose any bits stuck to pan base. Transfer pan contents to slow oven.
5 Add carrots and herbs to slow oven. Cover, use low, and prepare for 7-9 hrs or until venison is tender.
6 Season to taste and garnish with parsley (if using). Serve with gently cooked vegetables and steamed or mashed taters.