Savannah’s Savory Bites

Posting Schedule - Monday: recipes from other sources that I’ve enjoyed, Wednesday: my original or family recipes, Friday: themed recipe blog hop

December 7, 2010

Venison Stew


Venison Stew

2 lb venison or beef
2 tablespoons of oil
salt and pepper to taste
1/4 cup flour
1 medium onion minced
2 stalks celery minced
3 cloves garlic minced
3 tablespoons of worcestershire sauce
3 cups of water
1/2 teaspoon thyme
1 bay leaf
4 lg carrots cubed
5 med potatoes cubed


Heat oil to med/high in dutch oven.
Mix flour pepper and salt.
Toss cubed venison in flour mixture and coat completely. 
Remove meat from flour and brown in oil.
Add water, garlic, onion, celery, spices, and worcestershire to meat.
Simmer for 1.5-2 hours until meat is tender.
Add carrots and potatoes and continue cooking until tender.
Serve over rice.  If broth is not thick enough remove 1/4 cup and stir in 3 tablespoons of flour.  Return flour and broth mixture to dutch oven.



Slow Cooker Version:


Heat oil to med/high in dutch oven.
Mix flour pepper and salt.
Toss cubed venison in flour mixture and coat completely. 
Remove meat from flour and brown in oil.
When brown move to crock pot and add water, garlic, onion, celery, spices and worcestershire.
Cook on low for 4 hours.
*Add carrots and potatoes continue cooking for 2 hours.
Serve over rice.



*If you don't mind your vegetables being slightly over cooked you can add them to the crock pot at the beginning and cook the entire dish for six hours on low.  Many prefer it this way.

This recipe is linked at LifeAsMom.com
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