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.

3 comments:

  1. Oh my gosh that looks SO freakin' good! Glad it turned out so nicely!

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  2. Looks yummy!
    The blog is great. I am definitely subscribing. :) Can't wait for the next post (no pressure :P)!

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