Maine Venison Stew Popular Recipes

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Maine Venison Stew

"A slow cooked easy recipe, all ingredients are diced and thrown into the crock pot with no pre-cooking prep work. A hearty tasting stew that is not 'gamey', it would work just as well with beef."

Ingredients :

2 pounds venison stew meat
8 medium potatoes, peeled and cubed
3 medium onions, diced
3 stalks celery, diced
8 large carrots, peeled and diced
3 cubes beef bouillon
2 (14.5 ounce) cans beef broth
2 tablespoons browning and seasoning sauce
2 cups frozen green peas (optional)
2 cups fresh mushrooms, sliced (optional)
salt and pepper to taste
1/2 cup cornstarch
1 cup water

Instructions :

Prep : 20M	Cook : 8M	Ready in : 9H20M

Combine the venison, potatoes, onions, celery, carrots, bouillon, broth, and seasoning sauce in a slow cooker. Pour in just enough water to cover. Turn to High and cook until the stew comes to a boil. Reduce heat to Low and continue cooking until the venison is tender, about 8 to 10 hours.
Ladle off any fat which has collected on the surface, then stir in the peas and mushrooms if using. Season to taste with salt and pepper. Whisk together the cornstarch and water. Stir this into the stew, increase heat to High, and cook until the stew has thickened and the peas have warmed through.

Notes :

Rather than ladling the fat off before you add the peas, mushrooms, and cornstarch, allow the stew to cool, then refrigerate overnight. The next day, the fat will have hardened on top and can be easily removed. Proceed by adding the remaining ingredients, and cooking until thickened.
Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

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