That time of year, big game season, time to make room in the freezer for fresh venison? You are in luck, if you are searching for an easy venison stew recipe! This one is written from personal experience, after years of taste testing, and it is very good. Don't just take my word for it, break out that crock pot and give it a try! This recipe requires a slow cook time of about 8 hours. Reheats well. Serves 4-6
* 2-3 lbs Venison cubed
* 4 qt Crock pot
* Med/Large Skillet
* Olive oil or Peanut oil
* 3 large Carrots sliced diagonally
* 4 cloves Garlic crushed/chopped
* 2-3 stalks Celery sliced diagonally
* 14.5 oz. can of Diced Tomatoes no/low salt (rinsed/drained)
* 2-3 Red potatoes cubed skin on
* 1 tsp Black Pepper
* 1/4 tsp Sea salt
* 1 tbsp chopped parsley
* 1 tbsp thyme
* 1 tsp Oregano
* 1 pouch Lipton Beefy Onion soup mix
* Filtered water
* 1-1/2 cups instant oatmeal
1. Process the venison, by removing any kernels & fat, cut the meat into (±) 1" cubes, rinse and drain. Pat dry with paper towel, in preparation for sauteing in hot oil.
2. Season the venison with sea salt & pepper and lightly brown on all sides in a med/hot skillet with olive oil (watch the low smoke point). Repeat this step, and refresh the olive oil as often as necessary.
3. Remove and drain, allowing the meat to rest for 5 to 10 minutes. Add the venison to the crock pot first; then add garlic, seasoning and dry soup mix. Layer on the vegetables adding tomatoes last. Fill with water to just below the lid. Cover, set on low and do not touch for the next 8 hours.
4. Test a thick cube of potato for doneness. Stir in 1-1/2 cups of instant oatmeal and cover for 5 minutes, to thicken the broth and add fiber to the dish. Stir again before ladling. Goes well with oven fresh bread and red wine!
* It is best to freeze raw Venison after it has gone through rigor during refrigeration. Many use this aging period to soak wild game in mild salt water to remove residual blood and gamy taste. (rinse before freezing)
* Venison is easier to process when cold, refrigerated 40°F - 45°F
* Slice vegetables diagonally to expose more surface and reduce cooking time.
* Eating meat which is not cooked through can lead to bacterial/food poisoning.
* Crock pots generate lots of heat, protect your counter top with a cutting board.
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