Crockpot Autumn Venison Stew
» 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
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!