Recipe of the Week: Slow-Cooked Venison Stew

The following recipe for Slow-Cooked Venison Stew is from SurvivalBlog reader R.S.. This recipe requires both a dutch oven (or a large stew pot) and a crock pot slow-cooker.

Ingredients

• 3 tablespoons olive oil
• 2 pounds venison roast, cut into 1-2″ chunks
• 1 yellow onion, diced
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• ¼ cup all-purpose flour
• 1 cup of red wine
• 1 tablespoon balsamic vinegar
• 1 tablespoon Worcestershire sauce
• 3 cups beef broth
• 2 cups water
• ½ teaspoon ground thyme
• 1 teaspoon salt
• ½ teaspoon pepper
• 2 teaspoons granulated sugar
• 2 bay laurel leaves
• 1 pound potatoes, cut into 1-2″ chunks (usually 3 potatoes)
• 1 pound large carrots, cut into 1-2″ chunks (about 3 carrots)
• 1 cup frozen peas

Directions

1. In a large dutch oven or a large stew pot, heat 1 tablespoon of olive oil over medium-high heat. Once hot, add half the venison and sear for about 5 minutes, until nicely browned, flipping the venison over halfway through.

2. Remove to a plate. Add another tablespoon of olive oil and remaining venison the the pot and repeat; remove to the plate.

3. To the same pot, add the onion and remaining tablespoon of olive oil. Cook about 5 minutes, or until soft.

4. Stir in the garlic and tomato paste, and cook for 1 minute.

5. Add back in the venison with its juices.

6. Sprinkle with flour and mix together.

7. Pour in the red wine, balsamic vinegar, and Worcestershire sauce, scraping any flavorful bits from the bottom of the pot.

8. Add in the broth, water, thyme, salt, pepper, sugar, and bay leaves.

9. Transfer the stew from the pot to the slow cooker.
10. Mix in the potatoes and carrots.

11. Cover the slow cooker, and cook on low for about 6-8 hours, or until the meat and vegetables are tender.

12. Remove the bay leaves.

13. Stir in the frozen peas.

SERVING

Let this stand, hot until the frozen peas melt, and then serve.

STORAGE

Keeps for several days, refrigerated.

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Do you have a well-tested recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column, we place emphasis on recipes that use long-term storage foods, recipes for wild game, dutch oven recipes, slow cooker recipes, and any recipes that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!