SLOW COOKER VENISON STEW RECIPES

SLOW COOKER VENISON STEW RECIPE | MYRECIPES

Slow Cooker Venison Stew Recipe | MyRecipes image

This stew is full of hearty ingredients and is the perfect comfort food when it's cold out. Not big on venison? Substitute elk or beef stew meat.

Provided by Elisa Bosley

Yield 6 servings (serving size: about 1 1/4 cups)

Number Of Ingredients 21

Ingredients

2 cups (1-inch) cubed peeled Yukon gold or red potato
2 cups cremini mushrooms, quartered
1 cup (1-inch) cubed onion
1 cup (1-inch-thick) slices celery
1 cup (1-inch-thick) slices carrot
? cup tomato paste
2 teaspoons chopped fresh oregano
1?½ teaspoons sugar
1?½ teaspoons chopped fresh thyme
1 teaspoon chopped fresh rosemary
¾ teaspoon freshly ground black pepper
½ teaspoon salt
2 large garlic cloves, minced
1 bay leaf
¼ cup all-purpose flour (about 1 ounce)
? teaspoon salt
? teaspoon black pepper
1 pound venison tenderloin, cut into 1 1/2-inch pieces
1 tablespoon canola oil
1 cup brown ale (such as Newcastle)
1 (14-ounce) can less-sodium beef broth

Steps:

Layer first 14 ingredients in an electric slow cooker.
Combine flour, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a shallow dish; dredge venison in flour mixture. Heat oil in a large nonstick skillet over medium-high heat; add venison. Cook 4 minutes or until browned on all sides, turning frequently. Add venison to slow cooker. Pour beer and broth over venison. Cover and cook on low 7 1/2 hours or until meat is tender. Discard bay leaf.
Stew can be frozen in an airtight container for up to three months; add a little more water or beer when reheating.

Nutrition Facts : Calories 232 calories, CarbohydrateContent 26.3 g, CholesterolContent 64 mg, FatContent 4.4 g, FiberContent 2.8 g, ProteinContent 21.7 g, SaturatedFatContent 0.9 g, SodiumContent 445 mg

SLOW COOKER VENISON STEW RECIPE - FOOD.COM

Slow Cooker Venison Stew Recipe - Food.com image

Make and share this Slow Cooker Venison Stew recipe from Food.com.

Total Time 8 hours

Prep Time 8 hours

Yield 6 serving(s)

Number Of Ingredients 21

Ingredients

2 cups yukon gold potatoes, peeled and cubed
2 cups cremini mushrooms, quartered
1 cup onion, 1-inch cubed
1 cup celery, 1-inch sliced
1 cup carrot, 1-inch sliced
1/3 cup tomato paste
2 teaspoons fresh oregano, chopped
1 1/2 teaspoons sugar
1 1/2 teaspoons fresh thyme, chopped
1 teaspoon fresh rosemary, chopped
3/4 teaspoon fresh ground black pepper
1/2 teaspoon salt
2 large garlic cloves, minced
1 bay leaf
1/4 cup all-purpose flour
1/8 teaspoon salt
1/8 teaspoon black pepper
1 lb venison tenderloin, cut into 1 1/2-inch pieces
1 tablespoon canola oil
1 cup brown ale, like Newcastle
1 (14 ounce) can low sodium beef broth

Steps:

Layer first 14 ingredients in an electric slow cooker.
Combine flour, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a shallow dish; dredge venison in flour mixture. Heat oil in a large nonstick skillet over medium-high heat; add venison. Cook 4 minutes or until browned on all sides, turning frequently. Add venison to slow cooker. Pour beer and broth over venison. Cover and cook on low for 7 1/2 hours or until meat is tender. Discard bay leaf.
Yield: 6 servings (each about 1 1/4 cups).

Nutrition Facts : Calories 217.9, FatContent 4.7, SaturatedFatContent 0.7, CholesterolContent 13.6, SodiumContent 390.8, CarbohydrateContent 25.6, FiberContent 3.6, SugarContent 6.3, ProteinContent 19.9

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