Tuesday, December 29, 2009

Venison Stew

Venison Stew
From Betty Crockers Slow Cooker Cookbook

2lbs venison, cubed
2 medium onions, cut into 1/2 inch slices
1 pound small red potatoes, cut into 1/4 inch slices
2 medium apples, cut into 1/2 inch slices
1 bay leaf
1 can condensed beef broth
1 cup red Burgundy wine, or broth (no alcohol in our house so I used broth)
1/2 Worcestershire sauce (just realized I goofed and used a whole cup...still good)
1/2 cup packed brown sugar
1/8 teaspoon pepper
2 cloves garlic, finely chopped
1/4 cup flour
1/4 cup water

Layer meat and veggies in listed order in crock pot.
Combine broth, wine, Worcestershire sauce, sugar, pepper, and garlic. Pour over meat and cook low 8-10 hours until meat is tender.
Combine flour and water and mix in with stew and cook on high 30 minutes or so to thicken.

I served this with green beans and rolls. A salad would be a good addition too, but my other household members are a but picky on their veggies and salad usually gets skipped!!

Review...really good. I'll probably be making it again. The meat turned out very tender and not gamey tasting at all.

Make Believe Chef

Every since I was little I have LOVED to cook. Its actually one thing I feel like I do well. I used to pretend I had my very own cooking show...I talk through the steps just like they did on TV. Okay..used to? Still do...I confess. I dont cook fancy, I dont cook exotic, my meals are plain Southern Cooking. Usually pretty easy since I'm also a mom to a 17 month old and work full time as an insurance agent. I dont claim to be a culinary expert, but in my own mind I rank right up there with Giada and Rachael! Hence the name of my blog....Make Believe Chef!