Venison Stew Recipe
Written by: Ryan Reading, Fall Obsession Pro Staff
First, thaw the venison and soak for 6 to 12 hours. Use a bowl with a cup or two of buttermilk, a half squeezed lemon and a teaspoon of vinegar. Let sit in refrigerator.
Once the soaking is completed, rinse meat.
Based on how many you’re looking to feed, adjust the ingredients to suit that need. Venison should be chunked to a stew size portion.
6-8 hour slow cook stirring as needed.
Mini some red and white potatoes. Chop or leave whole, approx 1.5 lbs
4 celery stalks chopped
2 sweet onions diced
3 Garlic cloves chopped or 3 tablespoon diced
Baby carrots left whole one package
2 8 oz cans of sweet peas
3 tablespoons olive oil
5 table spoons all purpose flour
1 4oz can tomato paste
2.5 cups chicken broth
3 bay leaves. Remove after cooking .
2 tablespoons brown sugar
1 teaspoon dried parsley
Salt and pepper with chives to garnish.
A pinch or two of sprinkled oregano.
Add all ingredients (Except) potatoes, carrots, peas and venison into large pot and cook for 15 min on low to medium heat.
Once that mixture has formed you can transfer that and the other ingredients and venison into your crock pot for a long simmer - 6 to 8 hours. Upon completion remove bay leaves.
Enjoy!