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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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newspaper recipe for this venison stew reader says is wonderful Ingredients:
2 cups waxy potatoes peeled and diced |
2 cups quartered msuhrooms |
1 onion cubed |
1 cup celery cut in 1 inch chunks |
1 carrots cut in 1 inch chunks |
1/3 cup tomato paste |
1 1/2 tsp sugar |
2 tsp italian seasoning |
1/2 tsp salt |
1/2 tsp pepper |
2 cloves garlic minced |
1 bay leaf |
1 lb venison cut in one inch pieces, lion if possible |
1/4 cup flour |
salt and pepper totaste |
1 tbs oil |
1 cup brown ale |
1, 14 oz beef broth |
Directions:
1. Layers potatoes, mushrooms, onion, celery, carrots tomato paste, salt, sugar,pepper, garlic and bay leaf in crockpot
2. Dredge meat in flour with salt and pepper
3. Heat oil in skilltet and brown meat on all sides, turning frequently
4. Add meat to crockpot
5. Pour ale and broth over all
6. Cover and cook low about 7 1/2 hours or meat is tender
7. discard bay leaf
8. thicken sauce if desired
9. My note : I would probably add more venison to this recipe!!!
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