The following recipe for Slow-Cooked Venison Stew is from SurvivalBlog reader R.S.. This recipe requires both a dutch oven (or a large stew pot) and a crock pot slow-cooker. Ingredients 3 tablespoons olive oil 2 pounds venison roast, cut into 1-2″ chunks 1 yellow onion, diced 4 garlic cloves, minced 2 tablespoons tomato paste ¼ cup all-purpose flour 1 cup of red wine 1 tablespoon balsamic vinegar 1 tablespoon Worcestershire sauce 3 cups beef broth 2 cups water ½ teaspoon ground thyme 1 teaspoon salt ½ teaspoon pepper 2 teaspoons granulated sugar 2 bay laurel leaves 1 pound potatoes, cut … The post Recipe of the Week: Slow-Cooked Venison Stew appeared first on SurvivalBlog.com.