Venison is a very lean meat that is often best in a stew. This one contains onions and garlic and is flavoured with Worcestershire sauce and thyme.
I coated the venison in flour before frying (don't need to add it at the endif you do that), added 1/3 cup red wine, 1 tspn crushed chilli and some black pepper and also some peas and carrots near the end. spot on. - 19 Nov 2013
An excellent venison stew recipe for folks who do not like a "wild game taste". A slow cooker is essential. The looker to slow cook it, the better the flavors will blend, and the less gamey it will taste. I recommend slow cooking for 5 hours, chilling overnight, and then again slow cooking for another 5 hours. This maximizes flavor without making the veggies mushy. Also, additional flour should not be needed if the meat is first dredged in flour before browning. - 21 Feb 2003 (Review from Allrecipes USA and Canada)
I made this yesterday and it was awesome! I did make a couple of changes though... I omitted the onion and used onion juice instead. And I only used half the amount of onion that was listed in the recipe. Also, I used carrots instead of parsnips. We thought it was really good... I served it with cornbread. Great recipe!! - 26 Dec 2007 (Review from Allrecipes USA and Canada)