Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a special dish, crockpot venison stew. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Place the celery, onion, garlic, and parsley in the bottom of a slow cooker. Heat the oil in a large frying pan over medium-high heat. Brown the venison well in two batches, and add to the slow cooker. Full of rich flavors and hearty vegetables such as mushrooms, potatoes, and turnips, this rustic, comforting stew comes together in a snap thanks to your slow cooker.
Crockpot Venison Stew is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It’s easy, it is fast, it tastes delicious. Crockpot Venison Stew is something that I have loved my whole life. They are nice and they look wonderful.
To get started with this particular recipe, we must prepare a few ingredients. You can have crockpot venison stew using 12 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Crockpot Venison Stew:
- Make ready 2 lb cubed venison
- Prepare 2 medium parsnips
- Get 1 large yellow squash
- Get 16 oz petite carrots (peeled)
- Get 4 tbsp horseradish
- Make ready 30 oz cream of mushroom soup
- Prepare 15 oz beef broth
- Make ready 6 medium button mushrooms
- Make ready 4 tbsp lemon pepper
- Take 2 tbsp ground ginger
- Get salt
- Take ground black pepper
Just right for sopping up all of the tasty rich broth at the bottom of your bowl! Heat oil in skillet on medium heat and brown venison stew meat. Be the first to review this recipe. This is a great stew for Sunday football.
Steps to make Crockpot Venison Stew:
- Pour half of the cream of mushroom soup and half of the beef broth in the bottom of the crock pot, stir to mix.
- Put venison and all seasoning in the crock pot.
- Peel and cut parsnips, I slice mine (medium thickness) and put them in with the meat. Cut the squash in half and then chop and add to the crock pot. Add in petite carrots and mushrooms.
- Pour the remaining soup and broth over the meat and veggies.
- Cook on low for 6 hours. Turn to high for the last hour. (Or cook on low for 8-9 hours)
Be the first to review this recipe. This is a great stew for Sunday football. The venison makes it a bit healthier, but it definitely doesn't taste gamey for those who do not prefer wild game. Stir well and bring the stew to a boil. Serve hot (is amazing with crusty bread).
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