Hunters Horopito Venison

• 30 grams Horopito Wild Herb Seasoning
• 500 grams Venison Stew off cuts
• 300 grams Brown Onions
• 3 cloves Fresh Garlic
• 300 milliliters Beef Stock
• 4 sticks Fresh Carrots
• 4 pieces Potatoes (washed)
• 50 grams Real butter
• 100 milliliters warm water

1. Cut away the silver skin and fat from meat. Cut into pieces mix with Horopito Herb. Heat butter in a crockpot (or pressure cooker), over medium-high heat. Cook meat until lightly browned on all sides. Do not cook through. Remove meat and set aside in a bowl.
2. Cook onions, carrots, potatoes, beef stock, crushed garlic and a pinch of salt into the same pot. Cook over medium heat for about 15 minutes, or until onions are brown. Stirring frequently. Place venison back into the pot with the onions.
3. Time to add in 100mls of water. Lower heat to a simmer, cover and simmer for about 2 hours. Venison should become very succulent and tender. Check occasionally, add water if necessary. Cook uncovered for an additional half hour to thicken up the sauce. Then you are ready to eat!
4. Leftovers can be frozen (use snaplock bags - and don't forget to label and date!)

horopito, brown onions, garlic, carrots, potatoes, butter, milliliters

Taken from www.epicurious.com/recipes/member/views/hunters-horopito-venison-5796ad8066d3727c0a1ce392 (may not work)