Heat 1 tablespoon of olive oil in a pan over medium heat and brown the venison in batches for 3-4 mins until done. Add the browned venison into the bowl of the slow cooker. (You can skip this step and add the venison straight into the slow cooker).
Add the onion to the pan and sautée for about 5 mins till softened. Then transfer the cooked onion to the slow cooker. (You can skip this step and just put the onion into the slow cooker).
Add the tomatoes, carrots, chorizo, garlic and hot beef stock into the slow cooking bowl, mix well, cover and cook on high heat for 3-4 hours (or low heat for 7-8 hrs if your slow cooker permits).
Season well before serving.
Video
Notes
You can swap the venison for some stewing beef instead.
For a slightly thicker deer stew, mash some carrots.
Marinate the venison in a blend of your favorite herbs and spices for a bolder flavor before cooking.
Experiment with different types of chorizo, such as smoked or spicy, to add a unique twist to the stew.
Add a splash of red wine to the stew for an extra layer of depth and complexity in the flavor profile.
Garnish the stew with fresh herbs like parsley or thyme just before serving to enhance the visual appeal and add freshness to each dish.
Cooking times may vary depending on your slow cooker's size, make, and model. Therefore, make sure to consult your manual as necessary.
Storage - Let the remaining venison cool down completely before transferring it into an air-tight container and storing it in the refrigerator for up to 4 days.
There are 5 Freestyle Points in one serving of this recipe.