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Tuesday, December 28, 2010

No Potato Venison Stew

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When Mike, Maggie's husband, and I brainstormed her birthday party menu, he mentioned that growing up, venison was a staple in their Wisconsin household. Her motto? Deer meat is better than cow meat. Though they eat less venison now than she did then, venison still frequently turns up on their table. In fact, my favorite comment at her party was when she asked, "where did you get this venison?" to which I replied "your freezer"!

My sister Julia actually made this stew. I provided the recipe, Mike provided the meat, and she turned out a masterpiece. I loved how hearty this was and that it was packed with vegetables. In fact, vegetarians could easily omit the venison and still have a filling dish! I want to make this again...which means I'll have to steal more venison from Maggie's freezer, or use, heaven forbid, cow meat ;)

One Year Ago: Black and White Bean Soup

Slow Cooker No Potato Venison Stew
adapted from grouprecipes

-1-1 1/2 lbs lean beef or venison stew meat (seasoned and broiled until lightly browned)
-1/2 onion, chopped
-2 stalks celery, chopped
-1 butternut squash, chopped into small pieces
-1/2 lb fresh green beans, cut into thirds
-1/2 lb baby carrots, sliced lengthwise
-1 cup frozen pears
-1 large can crushed tomatoes
-1 envelope onion soup mix
-2 tbsp worcestershire sauce
-2 bay leaves
-1/2 cup pearled barley

1. Mix all ingredients in a large crockpot. Cook on high for 8 hours.

Boy, that was easy!

This post is linked to Eat at Home.