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Community => Butchering, Cooking, Recipes => Topic started by: saylean on January 20, 2009, 08:13:12 PM

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Title: Venison Stew
Post by: saylean on January 20, 2009, 08:13:12 PM

Just made this a few nights ago... and just finished it off last night.

1-2 lbs venision roast. Cut into 1 inch cubes
4 celery stalks
5 peeled potatoes, cut into 1 inch cubes
5 carrots, sliced
1 full onion, diced
salt and pepper to taste
1 can (14 oz) beef bullion
3 cups water
3 tablespoons flour
Bacon (half package)

1. Take the bacon and fry until crisp. Take bacon out and place on a paper towel. Crush into small pieces. Do not pour out bacon grease.

2. Cut up the venison into 1 inch cubes, dice onion and place in pan with bacon grease. Brown meat and onions. Pour contents of pan into slow cooker.

3. Boil cubed potatoes until they are almost tender. Drain.

4. Place peeled and cubes potatoes, carrots, beef bullion, cut up celery, water into slow cooker.

5. Add salt and pepper to taste.

Let cook for 3-4 hours on high (or low, depending on your slow cooker, some are hotter than otherse). Or, until vegetables are tender.

Place bacon into mix last hour or so. Stir in gradually, 3 tablespoons flour to thicken sauce throughout cooking process.


Enjoy. Makes about 8 servings.

Title: Re: Venison Stew
Post by: spin05 on January 20, 2009, 09:14:42 PM

yea thanks i just have taken out some elk botom round and was thinking about trying stew. I am going to try your recipe

Title: Re: Venison Stew
Post by: ICEMAN on January 21, 2009, 06:30:35 AM

Sounds great Saylean! Very similar to what we do here.

I also add some barley, mushroom, and burgundy as it finishes.  :EAT: