Venison Stew, Basic Brown Sauce — 2 Comments

    • Lynne, it can, in one of 2 ways. You could do the venison part of the recipe in a slow cooker, on low heat for 7 – 8 hours, then finish with the brown sauce made separately, as in this recipe. Or you could add the vegetables for the brown sauce to the venison and cook it all together. Then, to finish, strain the sauce, reduce it, add 1/2 cup beef stock, 2 tbs tomato paste and thicken it. This is untested but I think both would work fine. Hope that helps.