Hunters Stew cooked in Mr D’s Thermal Slow Cooker

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A great stew made with venison and pork. Easy to make and will be enjoyed by everyone.

INGREDIENTS

  • 500g pork, cut into cubes
  • 500g venison, cut into cubes
  • 1 tbsp freshly ground pepper
  • 3 tbsp olive oil
  • 3 medium onions, chopped
  • 2 x 400g tins of chopped tomatoes
  • 1 bottle of red wine
  • 3 stick celery, cut into 5cm lengths
  • 4 large carrots, cut into 5cm lengths
  • 300g butternut squash, cut into cubes
  • 225g mushrooms, cut into slices

METHOD

  1. Dust the meat with the ground pepper.
  2. Put the olive oil to a frying pan over a medium heat. Add the meat and brown in batches. When brown put the meat in the inner pot.
  3. Add the onions to the frying pan and cook until soft.
  4. Put the onions in the inner pot.
  5. Add the tomatoes, red wine, celery, carrots to the meat and onions and bring to the boil.
  6. Add the butternut squash and the mushrooms. Stir well and bring back to the boil.
  7. Put on the lid and turn down to a simmer. Cook for 5 minutes.
  8. Put the inner pot into the insulated outer container and shut the lid.
  9. Leave th thermal slow cook without power for a minimum of 4 hours.
  10. Check the seasoning and adjust if necessary.
  11. Serve with new potatoes or crusty bread.