Wild In The Kitchen: Crockpot Venison Stew

Easy Crockpot Venison Stew

Talk about something good on a cold night. You can throw this in the slow-cooker before leaving for work and have some fine eating when you get home.

3 pounds hindquarter meat

1 large onion, sliced

1 tbsp. Moore’s Marinade

1 tbsp. Worcestershire sauce

1 garlic clove, minced

1/4 tsp. ground black pepper

1 package onion soup mix

7 small red potatoes

1 small package baby carrots

1/4 cup all-purpose flour

1 can Campbell’s cream of mushroom soup

1/4 cup water

Cut de-boned venison in 1-inch squares and tenderize with a meat hammer. Dredge in flour. In skillet, deeply brown the meat in oil. Remove meat from oil and drain. Add the onions and garlic and saute. Add meat and onions and garlic to crockpot. Add Moore’s Marinade, Worcestershire sauce, potatoes and carrots, cream of mushroom soup and water. Stir well. Add potatoes and carrots, and cook on low setting all day.

Share.

Comments are closed.