 |
 |
These Are Two Venison Stew Recipes That I Have. SQ
3 lbs chopped venison
6 medium potatoes
6 carrots
2 large stalks of celery
1 medium onion
8 pkgs. Washington Rich Brown Seasoning (bouillon)
Cooking oil
Cut venison into 1 in. chunks. Roll in flour until coated all around.
Cube potatoes, carrots, celery, and onions.
Brown venison in oil until half brown.Â
Add 8 pkgs. of Washington Rich Brown
Seasoning and brown on all sides until moisture disappears.Â
Add hot water to skillet and simmer for 2 minutes.
Scrape meat and gravy from skillet and add to slow cooker.
Add all vegetables and stir together with meat. Â
Cook on high for 6 hours.Â
Add corn starch to thicken as desired.
Busy Man’s Venison Stew
1 1/2 lb venison stew meat
1 can beefy mushroom soup
3 medium sized potatoes chopped into thirds
2 carrots, chopped
1/2 cup water
Precooked rice
Place the meat in a crock pot and set on low heat. Add vegetables to meat. Pour the soup over the mixture and add 1/2 cup water. Cover and allow to cook for 8 hours. Before serving, prepare rice. Serve stew over rice. Bread or biscuits may be substituted for rice.
