Hey guys, it's Karami, checking in from the farm with a new recipe! I had some deer in my freezer ( fancy pants call it venison, but we call it deer. Plain and simple) and since I use my crockpot year round, it was time for some venison stew from scratch.
I enjoy stew any time of year because it is such a filling meal in itself. I admit though I am the first to grab for a package of gravy or mix to add to a stew.
With venison though I knew that I would have to make up a flavourful gravy. From scratch. If I had known how easy this would have been I would have been braver with my beef stews in the past.
Venison can be tough and gamey, tasting – strong, is a good way of putting it- but it's worth the patience. You have to trim every last bit of fat off of it as the fat is not something you want to eat.
So who has some venison in their freezer that they need to use up before hunting season rolls around again? I know that Karlynn does – and I have been nagging her to try this recipe!
- 1 deer roast 2-3 lbs
- 2 tbsp oil
- 1 whole large onion
- 3 cloves pressed or minced fresh garlic
- 1 tbsp worcestershire sauce
- 1 bay leaf
- 1/2 tsp oregano
- 1 tsp salt
- 4 cups water
- 3 large potatoes
- 3 large carrots
- 1/4 cup flour
- 1/2 cup water use more water to make more broth if wanted.
Trim as much fat and sinew from the roast. slice into 1 inch cubes or strips.
Put 2 tbsp oil into large frying pan add meat and garlic and brown meat well.
Place all browned meat into crockpot with sliced onions, worcestershire, bay leaf, oregano, salt and water.
Set crockpot on high and stir occasionally. Cook for 3.5 hours.
Peel potatoes and carrots. Cube potatoes and slice carrots in circles. Add to crockpot and stir. Cook for another hour or until the vegetables are soft.
This recipe will vary a bit for liquid in the stew at the end of cooking due to how much meat you use. Add water as needed at the end to make more sauce if you want but do not add too much as it will water the flavour down.