I have learned to really appreciate the taste of venison and am always on the look out for satisfying recipes to cook it with. This is a delicious venison stew that anyone with a hunter in the family can really appreciate!

Ingredients:

You will start this in a frying pan and finish in your slow cooker, if you would prefer to not use your slow cooker cook everything in a 5 qt pot so you can add everything in it to finish cooking continue to the bottom for instructions to cook on the stove top

• 2 lbs of Venison Stew Meat
• 3 Vidalia Onions (finely chopped)
• 4 Cloves of Garlic (crushed)
• 1 TBSP of Worcestershire Sauce
• 2 tsp of Italian Seasoning
• 1 TBSP of Minced Onion
• 1 tsp of Rosemary
• 1 TBSP of Crushed Red Pepper Flakes
• 1 14.5oz Can of Diced Tomatoes With Roasted Red Peppers
• 4  Cups of Beef Stock
• 2 TBSP of Extra Virgin Olive Oil
• 1/2 Cup of Butter (not margarine)
• 1 1b Bag of Baby Carrots
• 8 Baby Red Potatoes (peeled & cut into 4 quarters)
• 1 Can of Baby Le Suer Peas (drained of water)
• 1/2 Cup of Wondra Flour

Directions:

1. In a large frying pan add your oil and butter on medium heat until the butter is fully melted
2. Add your venison and rosemary, cook turning so you brown all sides of the stew meat well about 10 minutes turning frequently
3. Add your crushed garlic & onions cook on low for about 5 minutes
4. Pour your browned venison, onions and garlic into the bottom of your slow cooker
5. Return the frying pan to the stove and add about 1 cup of the beef stock on medium heat stirring constantly until it is at a soft boil (be sure to get to the bottom of the pan stirring up all the meat drippings)
6. Whisk in your flour until smooth and pour over your venison in the slow cooker
7. Add your carrots, peas and potatoes evenly over the top of the venison
8. Pour your diced tomatoes with roasted red peppers over the top of the veggies
9. In a bowl mix the other 3 cups of beef stock with all of your spices (italian seasoning, minced onion, red pepper flakes and Worcestershire sauce) mix well and pour over the tomatoes
10. Cover and cook on high for 6-8 hours

 

*** For the stovetop after browning the meat with the onions and garlic add all of your beef stock

• Next add your seasonings, stirring until well combined
• Add your tomatoes and veggies cook on low to medium heat stirring every 30-45 minutes
• Continue cooking and stirring for about 3 hours or until your veggies are fork tender
• Before serving, take out 1 cup of the liquid broth (try not to get any chunks) add your wondra flour to it with a whisk until smooth
• Pour the broth and flour mixture back into your stew and bring to a low boil stirring well until thickened

 

Serve with a fresh Ciabatta Bread