Familyman
Twelve Pointer
I make it on Sunday and eat it for lunch all week. It's fast and easy. Takes me only about 10 minutes to prepare and get going in the crockpot.
- In a hot skillet with just a drizzle of vegetable oil, brown (heavy sear) 1-2 pounds venison stew meat, cut into 1-inch cubes. (I like to add some minced garlic, salt, and pepper while browning)
(The sear adds flavor...but you can skip this step if you want. It's actually the only part of this process that's a bit of a pain...but it's worth it IMO)
- Dump the browned venison into a large crockpot along with....
1 - 48 oz box of beef broth (or substitute bouillon & water)
1 - 28 oz bag of frozen soup vegetables (I usually use Pictsweet from Walmart but any will do)
1 - can diced tomatoes (I use the large 28 oz can because I like a lot of tomatoes)
- a dash or two of worcestershire sauce
- pepper, to taste
** a dash of oregano sometimes..maybe a bay leaf. The herbs and spices you can play with to suit your own taste. I change it up from one batch to the next. Sometimes I add a little chili powder & cumin to give it a Tex/Mex flavor.
I start the crockpot on high and back it down to low once it boils. Then I let it simmer about all day...though it's done after about 6 hours. (It's done when the meat will crumble)
Makes 5-10 servings, depending on who's eating it. It'll keep in the refrigerator 5-6 days I'm sure...maybe longer.
- In a hot skillet with just a drizzle of vegetable oil, brown (heavy sear) 1-2 pounds venison stew meat, cut into 1-inch cubes. (I like to add some minced garlic, salt, and pepper while browning)
(The sear adds flavor...but you can skip this step if you want. It's actually the only part of this process that's a bit of a pain...but it's worth it IMO)
- Dump the browned venison into a large crockpot along with....
1 - 48 oz box of beef broth (or substitute bouillon & water)
1 - 28 oz bag of frozen soup vegetables (I usually use Pictsweet from Walmart but any will do)
1 - can diced tomatoes (I use the large 28 oz can because I like a lot of tomatoes)
- a dash or two of worcestershire sauce
- pepper, to taste
** a dash of oregano sometimes..maybe a bay leaf. The herbs and spices you can play with to suit your own taste. I change it up from one batch to the next. Sometimes I add a little chili powder & cumin to give it a Tex/Mex flavor.
I start the crockpot on high and back it down to low once it boils. Then I let it simmer about all day...though it's done after about 6 hours. (It's done when the meat will crumble)
Makes 5-10 servings, depending on who's eating it. It'll keep in the refrigerator 5-6 days I'm sure...maybe longer.