Mix together 1 cup of the red wine, salt, pepper and the sliced kiwifruit and pour over the venison. Marinate overnight in a covered container in the refrigerator. The next day take the venison out of marinade, drain and coat with flour.
Fry the garlic and onion in a large frypan till soft but not brown. Add the venison and fry, stirring till browned. Add the mushrooms and fry for two minutes.
Coat inside of slow cooker with cooking spray and place half of the frypan ingredients into the slow cooker then add half of the potato, carrot and parsnip. Repeat the layering using up all the rest of the ingredients.
Pour over the remaining red wine, the beef stock, the balsamic vinegar and the thyme and rosemary.
Cook on the Low setting for 4 hours, stir, then turn cooker to High for two hours or until done.