Don't know about weights...but this is what I do..

Stewing venison or venison steak cubed
A couple of carrots
A large onion
Mushrooms
Red wine
quarter of a pint of water
Stock cube or liquid stock
Mixed herbs or bouquet garni
salt and pepper to taste but add the salt towards the end

(add any veg you like)

My slow cooker has 2 settings, I start off on high and a couple of hours later I turn it down to low and let it beeble away to itself for 4-6 hours. You can thicken with a bit of corn flour. If you want a creamy dish add some single cream at the end of the cooking period.