Venison Stew#3
Submitted by Jesta
Hearty venison stew with carrots, potatoes, and a warm blend of paprika and allspice. Brown the meat, simmer low and slow, and let the crockpot do the heavy lifting.
YIELD
4 servingsPREP
15 minCOOK
45 minREADY
60 minIf you’ve got venison in the freezer and a crockpot on the counter, this stew practically makes itself.
Brown the cubed meat to build a flavor base, then let it simmer with Worcestershire, bay leaves, paprika, and a whisper of allspice until the house smells like a hunting lodge in the best possible way.
Carrots and potatoes go in for the last stretch, soaking up all that rich, savory broth until they’re fork-tender and full of flavor.
The crockpot version is even better. Just brown the meat, dump everything in on low, and come back to a stew that tastes like it’s been reheated three times, which any stew lover knows is peak flavor.
Chef Tips
- Venison can be swapped for beef stew meat if you don’t have game on hand
- Remove the bay leaves before adding carrots and potatoes so they’re easy to fish out
- A dash of red wine or beer in place of some water adds another layer of richness
- Let the stew rest 10 minutes off heat before serving so the flavors settle
Ingredients
Directions
Brown the cubed meat in the oil, add two cups of water, then the rest of the ingredients.
Cover and simmer 1½ hours. Remove bay leaves, add carrots and potatoes, cook another 30 to 45 minutes or until tender.
As a footnote, I’ve just browned the meat, then dumped everything in the crockpot on low.
It produces a stew that tastes as tho’ it already been reheated several times.
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