Tuesday, May 11, 2010

Venison Stew

If you are married to a hunter, as I am, then you will find that you have a lot of Venison to use up from your freezer. My husband, Warren, actually found this recipe online and we have made it many times since, although we have altered a bit to give it a bit more flavor. I am posting our alterations. We love it on Sunday because we can put it in the crockpot and come home to a yummy, hearty meal. Tonight it just sounded good because it was another miserable, cold, wet, rainy day!

2 tablespoons vegetable oil
2 pounds venison stew meat
3 onions, chopped
6 cloves garlic, minced
2 tablespoon Worcestershire sauce
2 bay leaf
1 teaspoon dried thyme
1 tablespoon salt
3 cups water
7 small potatoes, peeled and quartered
2 cups chopped carrots
1/4 cup all-purpose flour
1/4 cup water

In a large soup pot, deeply brown the meat in oil with the onions and garlic. Season your meat with your favorite steak seasoning. We love the Whiskey Steak seasoning from Cabela's, but we are out, so tonight a used a mixture of two: a steak dust from Costco and Montreal steak seasoning. Place your meat, onions and garlic in the crockpot. Add Worcestershire sauce, bay leaf, thyme, salt, flour and 3 cups of water and the carrots and potatoes. I throw in celery as well, if I have it. Cook on low all day or on high for 5-6 hours.

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