Slow-Cooked Venison and Potato Comfort Stew
What Started it all:
Venison, Potato, baking soda, slow cooker
This hearty venison stew is perfect for a cozy night in. The slow cooker ensures the meat is tender and the flavors are rich. Don't mess it up!
Ingredients
- 2 pounds of venison, cubed
- 4 large potatoes, peeled and diced
- 1 tablespoon baking soda
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 4 cups beef broth
- 1 cup red wine
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Instructions
- Season the venison cubes with salt and pepper. Rub the baking soda into the meat and let it sit for 15 minutes. Rinse thoroughly and pat dry.
- Heat the olive oil in a large skillet over medium-high heat. Brown the venison on all sides. Don’t overcrowd the pan, or you'll steam the meat instead of searing it. Transfer to the slow cooker.
- In the same skillet, add the onion, garlic, carrots, and celery. Sauté until the onions are translucent and the vegetables are slightly softened. Add to the slow cooker.
- Pour the beef broth and red wine into the slow cooker. Stir in the tomato paste, thyme, and rosemary. Season with additional salt and pepper if needed.
- Cover the slow cooker and cook on low for 8 hours or on high for 4 hours. The stew is ready when the venison is tender and the potatoes are cooked through.
- Ladle the stew into bowls and serve hot. This dish pairs wonderfully with a crusty loaf of bread.
There you have it, a no-nonsense, heartwarming venison stew that'll knock your socks off. Don't screw it up, and you'll have a dish that even the harshest critic would approve of. Enjoy!