Slow Cooker Venison Sausage Stew
Since I bought my slow cooker I have been a bit obsessed with trying out new recipes. The slow cooker I bought was the Morphy Richard Sear and Stew. I decided on this one because the metal dish can be taken out and used on the hob like a normal pan before being placed back in the slow cooker. I’ve found this so useful for softening onions and for searing meat before setting it on it’s slow cooking journey.
For this meal I seared the sausages off first. I then added the onion and reduced the heat on the hob to help soften them. Once they were done I put the dish back into the slow cooker, added the other ingredients and left it like usual.
- 10 venison sausages cut into 2cm chunks
- olive oil
- 2 onions
- 2 cloves of garlic
- 2 carrots
- 2 sticks celery
- handful of celery leaves
- 2 sprigs of rosemary whole
- 2 beef stock cubes
- 1 vegetable stock cube
- Glug of red wine
- 500g passata
- 3 baking potatoes
- Remove the dish from the slow cooker and put on the hob and put it on a medium heat. Add a little oil and add the sausages.
- Chop the onions and add them to the pan when the sausages are cooked. Put them on a lower heat to soften them.
- Remove the sausages and chop into chunks.
- Turn the slow cooker on to a medium heat and put the dish back inside.
- Chop the garlic, celery, carrots and potatoes (above 3cm squares) and add to the pan.
- Boil the kettle and make up stock using the stock cubes and about 500ml of water and add to the slow cooker with the red wine.
- Add the passata and stir in the celery leaves and rosemary.
- Season with salt and pepper.
- Leave on a medium heat for 5-6 hours. Giving it a stir when you can and topping up with a bit of water if it needs it.
- Enjoy with a glass of red wine.
This is my first ever entry for the #slowcookedchallenge being run by Farmer’s Girl Kitchen and Baking Queen 74 . They have a brilliant monthly round up of the best slow cooker recipes including main meals and even cakes! I really need to try some of the cakes 🙂