Venison stew with dried cherries from Not Your Mother's Slow Cooker Recipes For Entertaining by Beth Hensperger and Julie Kaufmann

  • brandy
  • carrots
  • celery
  • garlic
  • juniper berries
  • oranges
  • balsamic vinegar
  • dry red wine
  • beef broth
  • parsnips
  • yellow onions
  • dried sour cherries
  • stewing venison
  • red potatoes

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Christine on April 02, 2016

    My first time trying venison and this was a really excellent introduction. I did make some changes though since I was making do with what I had on hand -- I omitted the celery, orange, and juniper berries; and substituted chicken broth for beef broth, shallots for onions, and apple juice for brandy. (I didn't have any brandy and found this non-alcoholic substitution suggestion online.) I made 1/3 of this recipe to serve 3 people vs. the larger group the recipe was intended for. All the ingredients fit well into my 3.5 quart slow cooker. I didn't have quite enough potatoes and would definitely use the full amount next time. For the wine, I used a Merlot. I also omitted the balsamic vinegar accidentally as it was to be added at the very end and I forgot. Clearly, this is a pretty flexible recipe -- even with ingredients missing and others changed, it came out really well. My Dad went from super skeptical due to a previous bad experience with venison to declaring it really good!

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