Tim Farmer's Venison Stew

2-3 large red-skinned potatoes, cubed

2 cups sliced carrots

1 yellow sweet onion, cut into chunks

6 cups water

14-ounce can of beef broth

3 beef bouillon cubes

1 tablespoon salt

3 heaping tablespoons red currant jelly

½ cup red wine

1½ pounds cubed venison

Dash of Tony Chachere’s Original Creole Seasoning

Black pepper to taste

¾ cup Kentucky Kernel Seasoned Flour

Pour all liquid ingredients into a slow cooker. Add bouillon cubes, salt, Creole seasoning and black pepper, stirring until dissolved. Next, add vegetables and venison. Set the slow cooker on low and cook 7-8 hours or on high for 4-5 hours, until tender. A few minutes before serving, mix seasoned flour with ¼ cup water until dissolved. Pour into stew and cook until desired thickness results. Feeds four average people, or two hungry deer hunters.