Thread: Anybody got any good recipes for slow cooker venison or stewed or,curry venison.

I don't have a recipe as such, but just throw stuff together. Start by dicing the stuff up, then brown if can be bothered, and throw into casserole dish. Biff in a good slosh of cheap red wine, blackcurrant juice, soy sauce, tomato sauce, your favourite herbs and spices and diced up bacon to introduce some fat and the smokieness. Add water to just cover the meat and let it marinate a few hours, turning occasionally. If the meat is really tough peel a kiwi fruit, squash it up and throw it in (about 1/4 kiwi to 2kg meat) and it will be incredibly tender. If you want add in whatever veges you like, carrot, celery, onion, ... ; my girls are fussy so I'm normally only allowed carrot. I usually cook really slowly for 8-16 hours using some air-core pots, heat for 10-20 minutes and turn off the power and it just keeps cooking for the next 6-8 hours. When you want to eat, heat and thicken.

I use this for anything, beef, venison, rabbit, hare, Canada goose, black swan, ..... Lucky to still have the pattern left on the plates at the end of the meal. The kiwi fruit does an incredible job of tenderising. If you don't want it in the dish just cut the fruit and rub the cut surface over the meat, you may need to take the odd slice to freshen the surface.