Venison Stew in a Slow Cooker
1 – 2 lbs. venison steak
3 – 4 medium potatoes
1 cup diced celery
1 medium to large onion, diced
2 medium to large carrots, sliced
1 can of tomato sauce, 8 ozs.
2 cups beef bouillon
salt & pepper
margarine or butter
Trim the fat from the meat and cut the steaks into about 1 inch cubes. Brown in butter or margarine, until all sides are seared.
Peel and quarter potatoes. Combine all ingredients in a crock pot — EXCEPT THE SPICES. *
Cook on slow for 8 – 10 hours. Add the spices during the last 30 minutes. See note about gravy.
* Spices should NOT be added to foods (in the beginning), that will be cooked in slow, moist heat. By the time the food is ready, the power of the spices has been used and the food’s flavor is bland and boring.
Add spices to a dish 30 minutes before the end of cooking.
Note: Sometimes, the beef bouillon is absorbed during cooking and the dish is fine-as-is.
At other times, the liquid is fairly thin by the end of the cooking. If that is the case, I may make a gravy in another pot and add it to the stew before serving. Adjust seasonings before serving.
Do-It-Yourself Venison Sausage
1 lb. ground venison
1 rounded tsp. Morton’s Tender Quick Salt **
1/2 tsp. mustard seed
1/2 tsp. garlic salt
Mix all the ingredients together. Store in the refrigerator in a covered bowl for 3 days. Mix the ingredients once each day.
On the 4th day, shape into a roll (like a thick log) and bake at 175 degrees for 4 and 1/2 hours.
** If Morton’s Tender Quick Salt isn’t available where you live, use a seasoned salt mixture instead.
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We’ve had a scare with my 85 year-old mother. It may take a couple of days to get back on track with writing. However, she is better!