Place venison, mushrooms, onion, carrots, garlic, oregano, salt, pepper, and bay leaves in a gallon-size freezer bag and freeze for up to two months.
To Prepare the Stew
Place bag of prepared ingredients into the slow cooker (no need to thaw!) and add the beef broth and cooking wine. Cook on low until meat is tender about 6-8 hours. Top with parsley and serve.
Notes
No need to thaw this stew from the freezer. Just add it and cook!
You can substitute any red cooking wine in place of the sherry.
Perfect Pairing
This Venison Stew goes great with a slice of Mississippi Mud Cake.
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