slow cooker venison stew

prep time:  tbd
cook time:  7 1/2 hours
servings:  6

ingredients:
2 cups 1-inch cubed peeled yukon gold or red potato
2 cups cremini mushrooms - quartered
1 cup 1-inch cubed onion
1 cup 1-inch sliced carrot
1/3 cup tomato paste
2 teaspoon chopped fresh oregano
1 1/2 teaspoon sugar
1 1/2 teaspoons chopped fresh thyme
1 teaspoon chopped fresh rosemary
3/4 teaspoon + 1/8 teaspoon pepper
1/2 teaspoon + 1/8 teaspoon salt
2 large garlic cloves - minced
1 bay leaf
1/4 cup flour
1 pound venison tenderloin - cut into 1 1/2-inch pieces
1 tablespoon canola oil
1 cup brown ale
1 14-ounce can beef broth

steps:
1.  layer potatoes, mushrooms, onion, carrots, tomato paste, oregano, sugar, thyme, rosemary 3/4 teaspoon pepper, 1/2 teaspoon salt garlic and bay leaf in an electric slow cooker.

2.  combine flour, 1/8 teaspoon salt, 1/8 teaspoon pepper in a shallow dish; dredge venison in flour mixture. 

3.  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.

4.  pour beer and broth over venison.  cover and cook on low for 7 1/2 hours or until meat is tender.  discard bay leaf.

- cooking light, ocober 2006