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Slow Cooker Venison Stew



Layer first 14 ingredients in an electric slow cooker.
Combine flour, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a shallow dish; dredge venison in flour mixture.
Heat oil in a large nonstick skillet over medium-high heat; add venison.
Cook 4 minutes or until browned on all sides, turning frequently.
Add venison to slow cooker.
Pour beer and broth over venison.
Cover and cook on low for 7 1/2 hours or until meat is tender.
Discard bay leaf.
Yield: 6 servings (each about 1 1/4 cups).