On-the-spot Venison, Mushroom and Lentil Stew (Slow cooker)

I have a whole bunch of venison cuts in the freezer, from a colleague at work who hunts....

Ingredients
- Wild venison steak, roughly 250g, chopped into chunks
- 1 can brown lentils
- Roughly 5 large or 10 small mushrooms (a mix of types)
- 1 Onion
- Couple of cloves of garlic
- 2 cups stock, + 1 cup water
- 1/3 cup red wine
- A dash of kaitaia fire (chilli sauce)
- 1 tablespoon soy sauce
- 1 tablespoon molasses
- 2 10cm sprigs fresh rosemary (or whatever herbs you desire)
- 2 Tablespoons corn flour mixed with a bit of cold water (for thickening)

First I sauted the onions and garlic, and put them in the slow cooker. Then I seared the venison pieces, and put them in. Then I put in the mushrooms, red wine, and rosemary, soy sauce, molasses, kaitaia fire, and stock so that everything was just nicely covered. I put the slow cooker on low, and went to work!!...
Then when I came home from work I sieved the casserole to separate the juice, which I boiled up for about 30 min until it started to reduce. I also added the cornflour mix. Then once the sauce had thickened a bit, I poured it back into the casserole, along with the lentils. And 'voila', a super delicious casserole!!

I served it with mashed potato. I would also recommend a green veggie, like green beans.