This is a simple recipe with little effort that can be cooked in a slow cooker or using a Dutch oven slowly cooked in the oven. Either way the result is a rich meaty stew with a touch of fruity flavor from the Pomegranate sauce.

INGREDIENTS

• 2 pounds venison meat cut in large cubes
• 3 tablespoons all purpose flour
• Salt and pepper
• Chili pepper (optional)
• ½ cup Joon Pomegranate Sauce
• ½ teaspoon ground turmeric
• 1 cup pearl onions or 2 medium onions cut into big chunks
• 1 cup cut carrots
• ½ cup mushrooms (potatoes can be substituted)
• 3 cloves of garlic
• 2 strips of uncured bacon cut into small pieces
• 1 cup cold water
• 3 bay leaves
• Fresh herbs such as rosemary or thyme

INSTRUCTIONS

1. Season the meat with salt and pepper and add in the flour till completely covered.
2. Using a small amount of oil, gently brown the meat.
3. Transfer to a large crock pot.  Add all the ingredients except for the Pomegranate Sauce and mushrooms.
4. Cook the stew for 3 hours till all the flavors have mingled before adding the mushrooms or potatoes and the Pomegranate Sauce.
5. Check the stew for seasoning, salt and pepper and add additional cold water if needed.
6. Cook for another hour on low heat till flavors are well combined and venison is fully cooked.
7. Serve with a side of your favorite rice or a crusty bread.