Slow Cooker Venison Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Ingredients: * 2 slices bacon * 3 T. butter, divided * 1 yellow onion, cut into 1/2″ dice * 2 large carrots (about 1/2 a pound altogether), cut into 3/4″ dice * 2 stalks celery, cut into 3/4″ dice * 4 small white potatoes (about 1/2 a pound altogether), cut into 3/4″ dice * 3 small golden turnips (about 1/2 pound altogether), peeled, cut into 3/4″ dice * 1 to 1-1/2 lb. venison stew meat, cut into 1-1/2″ cubes * 4 T. flour, seasoned with salt and pepper * 1 lb. small mushrooms, halved * 1 bottle Oktoberfest beer * 1 c. water
Method:
1. Heat a large skillet over low heat. Add bacon and cook, turning occasionally, till bacon is golden and has rendered a bit of fat. Remove bacon from pan and set aside.
2. Add onion, celery, and carrot pieces to skillet, along with a tablespoon of butter. Cook over medium low heat till softened, 5-6 minutes, stirring occasionally.
3. While aromatics are cooking, toss venison cubes with flour.
4. Once aromatics are done, remove from skillet and place in slow cooker, along with diced potatoes and turnips.
5. Heat a tablespoon of butter in the skillet over medium high heat and add venison. Cook a minute or so on each side, just long enough to sear. Remove from skillet and add to slow cooker.
6. Add final tablespoon butter to skillet and heat. Add mushrooms and saute 2-3 minutes, stirring frequently. Pour in a little of the beer and deglaze the pan, then add skillet contents to the slow cooker.
7. Add water and remaining beer to slow cooker, cover, and cook for 3 hours on high.
8. Before serving, season with salt and pepper to taste. Goes very nicely with crusty bread!
Serving Size: 1/8th recipe
Number of Servings: 8
Recipe submitted by SparkPeople user DAMIENDUCKS.
1. Heat a large skillet over low heat. Add bacon and cook, turning occasionally, till bacon is golden and has rendered a bit of fat. Remove bacon from pan and set aside.
2. Add onion, celery, and carrot pieces to skillet, along with a tablespoon of butter. Cook over medium low heat till softened, 5-6 minutes, stirring occasionally.
3. While aromatics are cooking, toss venison cubes with flour.
4. Once aromatics are done, remove from skillet and place in slow cooker, along with diced potatoes and turnips.
5. Heat a tablespoon of butter in the skillet over medium high heat and add venison. Cook a minute or so on each side, just long enough to sear. Remove from skillet and add to slow cooker.
6. Add final tablespoon butter to skillet and heat. Add mushrooms and saute 2-3 minutes, stirring frequently. Pour in a little of the beer and deglaze the pan, then add skillet contents to the slow cooker.
7. Add water and remaining beer to slow cooker, cover, and cook for 3 hours on high.
8. Before serving, season with salt and pepper to taste. Goes very nicely with crusty bread!
Serving Size: 1/8th recipe
Number of Servings: 8
Recipe submitted by SparkPeople user DAMIENDUCKS.
Nutritional Info Amount Per Serving
- Calories: 224.7
- Total Fat: 6.8 g
- Cholesterol: 57.3 mg
- Sodium: 140.4 mg
- Total Carbs: 12.7 g
- Dietary Fiber: 3.0 g
- Protein: 21.2 g
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