To make a simple venison stew, brown 2 pounds of seasoned venison in a skillet with oil. Deglaze the skillet with 1/2 a cup of wine, and pour the liquid over the meat in a slow cooker. Add carrots, potatoes, onion and stock, and cook for 5 to 6 hours.
Alternatively, brown 2 pounds of venison in oil on the stove. Cut 2 medium onions into wedges and slice 3 carrots. Place all of these items into a slow cooker with a 28-ounce can of crushed tomatoes, 29 ounces of stewed tomatoes, 1 pound of frozen mixed vegetables, 1/2 a cup of red wine and 2 cups of beef broth. Add 1 pound of sliced mushrooms, 1 1/2 teaspoons garlic powder, 3 tablespoons of Worcestershire sauce, 2 teaspoons of thyme, 2 bay leaves and 1 tablespoon of olive oil. Cook the mixture on high for 4 to 6 hours.
For a Paleo version, place 10 ounces of sliced mushrooms, 1 pound of chopped carrots and 1 diced white onion in a slow cooker. Set 1 to 2 pounds of cubed venison meat on top. Pour 28 ounces of fire-roasted tomatoes, 1 cup of stock, 1 to 2 tablespoons of extra virgin olive oil and 2 tablespoons of balsamic vinegar over the top. Add 3 smashed garlic cloves and 1 tablespoon each of Savory Spice Blend, dried basil, dried oregano and dried French thyme, along with 2 bay leaves. Mix everything together, and cook it on high for four hours.