Slow Cooker Venison Stew
Slow Cooker Venison Stew. Stunning venison stew with root vegetables cooked from scratch in the slow cooker or crockpot. An easy dump and start slow cooker venison stew for an easy family dinner.
Main Recipe Ingredients:
- 750 g Venison
- 1 Small Onion
- 400 g Carrots
- 400 g Swede
- 400 g Sweet Potato
- 400 ml Tinned Tomatoes
- 250 ml Venison Stock
- 1 Tbsp Bouquet Garni
- 1 Tbsp Garlic Chives
- 1 Tsp Chives
- Salt & Pepper
Peel and dice your swede, carrot, sweet potato and white onion.
Chop your venison into stew chunks using a sharp knife.
Load into the slow cooker your vegetables and venison.
Clean and thinly slice your garlic chives.
Pour in your tinned tomatoes, seasonings and venison stock.
Place the slow cooker on high for 5 hours or low for 7 hours.
Use a ladle to remove any of the excess liquid and using a hand blender, blend some of the root vegetables to thicken the stew.
Season with extra salt and pepper if you feel it needs extra.
You can use any stock that you have. We used lamb stock as we didn’t have any venison stock at the time. Or you can substitute for vegetable stock.
Garlic chives are fresh chives grown from the root of garlic. If you don’t have any, you can substitute it for fresh chives and some garlic puree.
Swede = what Americans call rutabaga and what the Scottish call neeps.
Calories: 450kcal | Carbohydrates: 51g | Protein: 50g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 159mg | Sodium: 491mg | Potassium: 2063mg | Fiber: 12g | Sugar: 19g | Vitamin A: 31439IU | Vitamin C: 47mg | Calcium: 234mg | Iron: 12mg