Venison Stew Recipe: Delectable wintertime warmth

This is an easy way to enjoy the venison from the hunting season's bounty. 

2 lbs. Venison Chunks

4 tbsp Flour

Salt and Pepper

1 lg. Onion, sliced

2 stalks Celery, chopped

2 Carrots, sliced

6-8 small Red New Potatoes

4 oz. can sliced Portabella

Mushrooms (with juice)

2 tbsp Red Wine Vinegar

2 tbsp Lemon Juice

1 tbsp brown Mustard

14.5 oz. can diced Tomatoes

2 cloves Garlic, minced

1 tbsp Worcestershire sauce

2 tbsp Dark Brown Sugar

1 tbsp Fresh Parsley, chopped

1 tbsp Fresh Oregano, chopped

Place salt, pepper, flour, and venison in a large Ziploc® bag and shake until meat is coated. Remove meat and brown in a hot cast iron skillet, using a generous amount of unsalted butter. Pour pan ingredients into a slow cooker and add remaining ingredients, except for parsley and oregano. Stir well and cook on low for six hours, then add parsley and oregano. Stir again and cook on low for an additional six hours. Serve with biscuits or cornbread. Enjoy!