Wild in the Kitchen: Crockpot Venison Stew

There’s not much better on a cold day than coming home from work to a hearty stew.

2 pounds venison stew meat
1 tablespoon Moore’s Marinade
2 tablespoons vegetable oil
3 onions, finely chopped
2 cloves garlic, minced
1 bay leaf
½ teaspoon dried oregano
1 tablespoon salt
3 cups chicken broth
7 small red potatoes
2 cups baby carrots
¼ cup all-purpose flour

Tenderize stew meat by pounding with meat hammer. In a skillet, deeply brown the meat in oil. Drain on paper towel, and set aside. In stockpot, add chicken broth, potatoes, carrots, onions, garlic, Moore’s Marinade, bay leaf, oregano, salt, and water. Simmer covered until potatoes and carrots are tender. Pour ingredients into crockpot, and add meat. Turn crockpot on low, and cook until meat is super tender, usually at least half a day. Whisk flour and small amount of water together in a separate container and stir into the stew to thicken.

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