Crockpot Autumn Venison Stew
(serves 8)
Ingredients
» 4 lb. venison leg (hindquarter, cut into 2-inch cubes, all silver skin removed)
» Kosher salt and black pepper
» 2 cups flour
» 3 Tbs. olive oil
» 1⁄2 stick butter
» 1 cup red wine
» 2 16-oz. cans beef broth
» 1 16-oz. can chicken broth
» 2 Vidalia onions, skinned, cored, large dice
» 1 lb. carrots, peeled, cut into rounds
» 1 lb. celery, medium dice
» 2 tomatoes, large dice
» 1 lb. parsnips, peeled, medium dice
» 1 lb. rutabaga, peeled, medium dice
» 1 lb. turnips, peeled, medium dice
» 2 lb. Yukon gold potatoes, large dice
» 1 lb. portabello mushrooms, quartered
» 1 lb. mustard greens, chopped
» 5–7 sprigs fresh rosemary, plucked from stem and minced
» 1 Tbs. chopped garlic
» 1 Tbs. Worcestershire sauce
» 3 Tbs. Sriracha chili sauce (you can find it at your local grocer)
» 1 Tbs. Tabasco sauce
Directions
1. Season the venison with salt and pepper. Coat with flour.
2. Heat a skillet to medium-high and add olive oil. Sear venison to a golden brown. Add butter to coat.
3. Add red wine to the pan and make a paste. Pull pan from heat.
4. Transfer venison and paste to a large crockpot. Add beef and chicken broth. Turn crockpot to high and let cook for 1 1⁄2 hours, stirring occasionally.
5. Add all other ingredients. Cover and simmer for another 1 1⁄2 hours on high. Add water to the stew if necessary.
6. Turn crockpot to low and go hunting. When you return in a couple of hours, serve with fresh, hot buttermilk biscuits. Enjoy after a long, cold afternoon on stand!
Print
Email
Share
Comments (5)
When you say crock pot do you mean a slow cooker or a Dutch oven? The meal is shown in the pic in a Dutch oven which is why I am confused. It looks delicious and I can't wait to make it!
This is a great recipe and I lost the original magazine clipping and have been looking for it for awhile (couldn't remember which magazine!) Making it tomorrow. Yum!
Please check out my new hunting food blog. There's a great Venison Steak with Boysenberry Sauce recipe. Pass it on and thanks for looking!
http://foodforhunters.blogspot.com/2011/04/venison-steaks-with-boysenber...
I just tried this recipe tonight. My chop wasn't cut exactly like this. I took the bone out but other than that it was what you see above. I used a Chilean cab/merlot blend and it turned out great. My wife who hadn't tried game before we met was even pleased with this recipe. I only changed one thing. Since I removed the bone I wrapped the edge of the chop in a slice of bacon. I then broiled my chops about 4" from the elements about 5 minutes per side and they came out about medium. They were tender and really quite good. I will be making them again. I did not try the fries that accompany the recipe but will be in the future. The best way I can describe the taste is meaty or earthy with a stronger flavor than beef. I'm not a huge fan of gaminess but love venison if it's prepared correctly. I'm not one that believes just slap it on the grill and done. I enjoy the preparation and the different dimensions that herbs and spices add to the meal.
I'm looking forward to trying some of these recipes this fall. Thanks for the ideas OL!
Post a Comment (200 characters or less)
I'm looking forward to trying some of these recipes this fall. Thanks for the ideas OL!
I just tried this recipe tonight. My chop wasn't cut exactly like this. I took the bone out but other than that it was what you see above. I used a Chilean cab/merlot blend and it turned out great. My wife who hadn't tried game before we met was even pleased with this recipe. I only changed one thing. Since I removed the bone I wrapped the edge of the chop in a slice of bacon. I then broiled my chops about 4" from the elements about 5 minutes per side and they came out about medium. They were tender and really quite good. I will be making them again. I did not try the fries that accompany the recipe but will be in the future. The best way I can describe the taste is meaty or earthy with a stronger flavor than beef. I'm not a huge fan of gaminess but love venison if it's prepared correctly. I'm not one that believes just slap it on the grill and done. I enjoy the preparation and the different dimensions that herbs and spices add to the meal.
Please check out my new hunting food blog. There's a great Venison Steak with Boysenberry Sauce recipe. Pass it on and thanks for looking!
http://foodforhunters.blogspot.com/2011/04/venison-steaks-with-boysenber...
This is a great recipe and I lost the original magazine clipping and have been looking for it for awhile (couldn't remember which magazine!) Making it tomorrow. Yum!
When you say crock pot do you mean a slow cooker or a Dutch oven? The meal is shown in the pic in a Dutch oven which is why I am confused. It looks delicious and I can't wait to make it!
Post a Comment (200 characters or less)