Venison roast crock pot stew
Nutritional Info
- Servings Per Recipe: 13
- Amount Per Serving
- Calories: 301.2
- Total Fat: 16.8 g
- Cholesterol: 32.3 mg
- Sodium: 549.3 mg
- Total Carbs: 37.0 g
- Dietary Fiber: 4.4 g
- Protein: 17.1 g
View full nutritional breakdown of Venison roast crock pot stew calories by ingredient
Introduction
Tons better than Dinty Moore and everyone will think it is beef! Serve with a good crusty french bread or baugette. Tons better than Dinty Moore and everyone will think it is beef! Serve with a good crusty french bread or baugette.Number of Servings: 13
Ingredients
-
Venison roast 2-3 lb
bacon fat or oil
2 tsp- each garlic powder, onion powder and pepper
1/2 tsp- marjorium
1 tsp- 5 spice powder
6-Carrots, medium, cut into rounds until fat part, then 1-1/2" long and sliced in half
5- Potato, medium, cut in half lengthwise, roll and cut in half lengthwise again, then cut in half for 8 pieces each.
7- Garlic cloves, sliced thin and cut into strips
1- Onions, large, chopped large
7- Scallions, sliced in 1/8" pieces
1- Soup -Cream of Mushroom, 10.5 oz
2tbsp- Kikkoman Low Sodium Soy Sauce
2/3 cup Port Wine
1/2 cup, Burgundy Wine
4 tbsp- basil Pesto
2 tbsp- Beef Bullion instant low sodium
1/2 to 3/4 cup Flour
2 cup- beef stock
1/4 cup apple cidar vinegar
Tips
If there is an abundance of liquid left Before adding meat back to cooker, you may want to use a ladle and remove the majority of the liquid from the cooker and put in the skillet and boil it until it reduces down to a thick sauce and return it to cooker along with the meat.
Directions
Pour 2 cups beef stock into large crock pot and set on high.
Add soup, soy, vinegar, pesto and port to stock to cooker and stir until mixed.
Mix beef bullion, garic, onion powder and pepper in bowl and rub all over roast. Pat flour over the rub turning often and pushing flour onto surface to form a crust.
In heavy cast iron skillet, brown roast on all sides in hot bacon fat and then add meat to cooker.
Add enough water to almost cover meat.
Add a little more bacon fat to pan if necessary and add garlic and cook until browned. Add to cooker.
Add a little more bacon fat to pan if necessary and add onions. Brown for around 4-5 min. and then add scallions. Cook 4 min. more until brown and add onions to cooker.
Add burgandy to pan and with spatula, deglaze bits from bottom of pan. Add burgandy and bits to cooker and cook on ihgh for 2 to 3 hours.
Remove meat from cooker and set aside to cool.
Add potatoes, carrots, marjorium and 5 spice powder to cooker and cook for 2 hours more.
Remove 1 cup liquid from cooker and set aside.
Remove meat from bone and with diligence, remove all cartilidge and fat including stips from between meat sections by pulling with hands or scraping with knife. Cut along natural sections in the roast to make this easier. Cut meat into 1" chunks or pull into strips and add back to cooker an cook around 1 more hour or until very little liquid is left in cooker. Very hard to over cook. Add a little of the reserved liquid back in if necessary just before serving and salt and pepper to taste.
Serving Size: makes 12 -14 1 cup servings
Add soup, soy, vinegar, pesto and port to stock to cooker and stir until mixed.
Mix beef bullion, garic, onion powder and pepper in bowl and rub all over roast. Pat flour over the rub turning often and pushing flour onto surface to form a crust.
In heavy cast iron skillet, brown roast on all sides in hot bacon fat and then add meat to cooker.
Add enough water to almost cover meat.
Add a little more bacon fat to pan if necessary and add garlic and cook until browned. Add to cooker.
Add a little more bacon fat to pan if necessary and add onions. Brown for around 4-5 min. and then add scallions. Cook 4 min. more until brown and add onions to cooker.
Add burgandy to pan and with spatula, deglaze bits from bottom of pan. Add burgandy and bits to cooker and cook on ihgh for 2 to 3 hours.
Remove meat from cooker and set aside to cool.
Add potatoes, carrots, marjorium and 5 spice powder to cooker and cook for 2 hours more.
Remove 1 cup liquid from cooker and set aside.
Remove meat from bone and with diligence, remove all cartilidge and fat including stips from between meat sections by pulling with hands or scraping with knife. Cut along natural sections in the roast to make this easier. Cut meat into 1" chunks or pull into strips and add back to cooker an cook around 1 more hour or until very little liquid is left in cooker. Very hard to over cook. Add a little of the reserved liquid back in if necessary just before serving and salt and pepper to taste.
Serving Size: makes 12 -14 1 cup servings