Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, crockpot venison stew. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Crockpot Venison Stew is one of the most well liked of current trending meals in the world. It is enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. They’re nice and they look wonderful. Crockpot Venison Stew is something that I’ve loved my entire life.
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To begin with this particular recipe, we must first prepare a few ingredients. You can have crockpot venison stew using 12 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Crockpot Venison Stew:
- Get cubed venison
- Take parsnips
- Get yellow squash
- Take petite carrots (peeled)
- Take horseradish
- Make ready cream of mushroom soup
- Prepare beef broth
- Get button mushrooms
- Make ready lemon pepper
- Make ready ground ginger
- Get salt
- Prepare ground black pepper
Add the browned venison into the bowl of the slow cooker. You can skip this step and add the venison straight into the slow cooker) How to make a gluten free crock pot venison stew. Place venison stew meat in a bowl and sprinkle pepper, salt, and gluten-free flour over the meat. Heat olive oil in a large sauté pan, large skillet, or Dutch oven over medium-high heat.
Instructions to make Crockpot Venison Stew:
- Pour half of the cream of mushroom soup and half of the beef broth in the bottom of the crock pot, stir to mix.
- Put venison and all seasoning in the crock pot.
- Peel and cut parsnips, I slice mine (medium thickness) and put them in with the meat. Cut the squash in half and then chop and add to the crock pot. Add in petite carrots and mushrooms.
- Pour the remaining soup and broth over the meat and veggies.
- Cook on low for 6 hours. Turn to high for the last hour. (Or cook on low for 8-9 hours)
Place venison stew meat in a bowl and sprinkle pepper, salt, and gluten-free flour over the meat. Heat olive oil in a large sauté pan, large skillet, or Dutch oven over medium-high heat. Place venison in the pan and. Add the carrots, potatoes and celery to the slow cooker along with the herbs, tomato paste, stock, water, remaining ¼ tsp. salt, and reduced red wine. Combine the seared meat, vegetables, broth, tomato juice, parsnips, and quinoa in a crockpot.
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