lily 490 Share Posted October 31, 2016 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! Link to comment Share on other sites More sharing options...
LogicSoup 92 Share Posted November 1, 2016 Link to comment Share on other sites More sharing options...
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