Venison Savory Stew
Yield
4 servingsPrep
20 minCook
16 hrsReady
16 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
venison
roast, boneless |
|
| ½ | cup |
white wine
|
*
|
| ⅛ | cup |
worcestershire sauce
|
|
| 1 | cup |
lentils
|
|
| 1 | large |
cucumbers
diced |
|
| 1 | each |
jalapeño pepper
diced |
*
|
| 6 | medium |
banana peppers
chopped |
|
| 4 | small |
potatoes
quartered |
|
| 1 | box |
fiber one
|
* |
| 1 | package |
ramen noodles
|
|
| 4 | each |
crackers
triscuit |
*
|
| ¼ | package |
salad dressing mix, ranch
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
venison
roast, boneless |
|
| 118 | ml |
white wine
|
*
|
| 3E+1 | ml |
worcestershire sauce
|
|
| 237 | ml |
lentils
|
|
| 1 | large |
cucumbers
diced |
|
| 1 | each |
jalapeño pepper
diced |
*
|
| 6 | medium |
banana peppers
chopped |
|
| 4 | small |
potatoes
quartered |
|
| 1 | box |
fiber one
|
* |
| 1 | package |
ramen noodles
|
|
| 4 | each |
crackers
triscuit |
*
|
| 0.3 | package |
salad dressing mix, ranch
|
* |
Directions
Do not skin, peel, or otherwise denude the vegetables or potatoes.
Wash them briskly and then cut them up.
The good stuff is in the skin, always, as the skin is what was intended to serve, protect and defend the pulp and seeds.
Fill large crock pot half full of clean cold water.
Add ingredients.
Let cook on low heat for 12 to 16 hours.
Season as desired during last 1 hour of cooking, adding bay, etc., as suits your individual collection of buds.
This recipe may be done with any game animal, except that squirrel tends to be far too stringy for my taste.
If you like hearty and thick, this stew is for you.
