2 pounds venison stew meat, cut into 2-inch cubes 3 tablespoons vegetable shortening, divided 1 teaspoon salt 1/4 teaspoon marjoram 1/4 teaspoon thyme 1/8 teaspoon black pepper 1 cup beef bouillon, warmed 2 tablespoons flour 1 cup dry red wine 4 large onions, cut in half and sliced 1/2 pound fresh mushrooms, sliced
Brown the meat in 2 tablespoons shortening in a heavy skillet. With a slotted spoon, transfer the meat to a crockpot, reserving the liquid and fat in the skillet. Sprinkle the meat with salt, marjoram, thyme and pepper.
Combine the warm bouillon and flour, stir and add to the crockpot. Pour in the wine. Cover the crockpot and cook on low for 8 to 10 hours (on high, 5 to 6 hours). Add more bouillon and wine, if necessary; the liquid should just cover the meat.
About 1 1/2 hours before serving, saute the onions and mushrooms in the reserved pan juices plus 1 tablespoon shortening until tender. Add the vegetable mixture to the crockpot and cook for another 45 minutes to 1 hour. For a thicker gravy, a mixture of 1/3 cup warm bouillon and 1 tablespoon flour can be added to the liquid in the crockpot just before serving.
477 calories, 16 grams fat, 17 grams carbohydrates, 55 grams proteinper serving. This recipe is low in carbs.