Venison Burgundy Stew
Rated 5.0 stars by 2 users
Category
Main Dishes
Servings
6
Prep Time
10 minutes
Cook Time
45 minutes
- Spray non-stick cooking spray in CanCooker, place venison pieces in bottom of cooker, add the remainder of the ingredients. Cover with lid and bring up to mild steam. Cook on med-low for 45 minutes. Remove lid, and allow the heat to come out for a minute then carefully stir in a mixture* of water/all purpose flour to thicken the stew to desire consistency. Remove from heat and serve!*Mixture to thicken stew: 3 tablespoons of water and ¼ cup of all-purpose flour. Note: You can increase or decrease the amount of ingredients in this recipe but please make sure to use at least 12 oz. of liquid.
Ingredients
- 2 pounds Venison
- 6 ounces Portobello Mushrooms Caps
- 2 medium Onions
- 2 cups Fresh Baby Carrots
- 14 ounce Can Beef Broth
- 14 ounce Can Diced Tomatoes with Italian Herbs
- 1 cup Burgundy or Pinot Noir Wine
- ½ tsp Pepper
Things You Need
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Directions
Spray non-stick cooking spray in CanCooker, place venison pieces in bottom of cooker, add the remainder of the ingredients.
Cover with lid and bring up to mild steam.
Cook on med-low for 45 minutes.
Remove lid, and allow the heat to come out for a minute then carefully stir in a mixture of 3 tablespoons of water and ¼ cup of all-purpose flour to thicken the stew to desired consistency.
Remove from heat and serve!
Recipe Note
You can increase or decrease the amount of ingredients in this recipe but please make sure to use at least 12 oz. of liquid.