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  • lily's Venison Stew Recipe


    lily
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    lily's Venison Stew Recipe


     


    Deer hunting season is approaching (at least around here)! And that means those of us who know (or are) hunters will likely have a lot of venison. This recipe can of course be substituted with beef or any other meat!


     


    Features


    - Is warm and hearty in cold times


    - Is healthy and lower fat than beef, as venison is a very, very lean meat


    - Slow cooker meal! Everyone likes that!


    - Uses lily's antian extra pro master 4.9.2a extended edition directors cut special limited edition bluray


     


     


    Setup


    - Things you'll need are: Stew meat, vegetable/canola oil, onion, potato, leek, carrots, garlic, red wine, water, spices (i use oregano and basil), tomato juice (optional)


    - Don't be afraid to add any other veggies or spices you want, this is a stew, you can be creative.


    - Start by cutting the meat into cubes, and brown in oil until cooked well enough (if venison be sure to cook it well)


    - Add onion, leek, potato, carrot, garlic and simmer for at least 20 minutes, covered. (May be a good idea to add the potato and carrot sooner or cut it thin)


    - Put crock pot on high and dump in the simmered stuff, and add water, wine, and tomato juice to your desired liquidity (adding flour early on will thicken things)


    - Add spices as desired before covering and letting it go.


    - Leave in crock pot for a few hours, stirring maybe once or twice


    - When it's done its done, use your gut. Add a bit more of the spices as desired, and stir


    - Enjoy! And stave off the cold. 


    - Happy Halloween!


     


    slow-cooker-stew.jpg


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