Recipes
Slow-Cooked Venison Stew with Root Vegetables
This hearty slow-cooked venison stew is packed with tender venison, garden-grown root vegetables, and a rich broth.
This hearty slow-cooked venison stew is packed with tender venison, garden-grown root vegetables, and a rich broth. Perfect for warming up on a chilly day.
Ingredients
- 2 lbs venison stew meat
- 2 carrots, diced (garden-grown)
- 2 potatoes, diced (garden-grown)
- 1 onion, diced (garden-grown)
- 2 cloves garlic, minced (garden-grown)
- 4 cups beef or venison stock
- 1 tbsp tomato paste
- 1 tsp thyme (garden-grown)
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet. Brown venison stew meat on all sides and set aside.
- In a slow cooker, combine venison, carrots, potatoes, onion, garlic, stock, tomato paste, thyme, salt, and pepper.
- Cook on low for 6-8 hours until the meat is tender and the flavors meld.
- Serve hot with crusty bread or on its own.