Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, crockpot venison stew. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Crockpot Venison Stew is one of the most well liked of recent trending foods on earth. It is appreciated by millions daily. It’s easy, it is fast, it tastes yummy. They’re nice and they look fantastic. Crockpot Venison Stew is something which I have loved my whole life.
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.
To get started with this recipe, we have to prepare a few components. You can cook crockpot venison stew using 12 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Crockpot Venison Stew:
- Get 2 lb cubed venison
- Take 2 medium parsnips
- Take 1 large yellow squash
- Take 16 oz petite carrots (peeled)
- Prepare 4 tbsp horseradish
- Get 30 oz cream of mushroom soup
- Get 15 oz beef broth
- Take 6 medium button mushrooms
- Make ready 4 tbsp lemon pepper
- Get 2 tbsp ground ginger
- Take 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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