My family and I just moved back to So Cal from the south.
Brought this incredible recipe back with us. It’s perfect for a cold winter night…or a not terribly cold night in California.
- 2 lbs venison
- 3 onions
- 6 garlic cloves
- 6 stalks of celery add leaves
- 3 potatoes
- 3 cups of carrots
- 3 tbs worschester
- veg oil 4 Tbs
- Italian seasoning 2 Tbs
- 1 can beef broth (14oz)
- 3 c water
- 2 Tbs salt
- pepper to taste
- 3 sprigs of rosemary
- 1/4c flour w/ 1/4 c water mix add to stew after it is cooked through
- heat the vegetable oil in dutch oven. add the chopped garlic and the onions. stir until soft. then add the meat. salt before adding. brown the meat.
- add potatoes, celery, carrots, worchester sauce, Italian seasoning, broth, rosemary and water. stir.
- add salt and pepper to taste
- slow roast in oven at 255 for 6-7 hours, stirring occasionally
- add flour water mixture before serving
- stir and place back in oven for a few minutes to thicken
- serve with crusty french bread and a glass of good red wine…or heck, any glass of wine will do!
enjoy!
serves 8.
Mmmmm! I love venison and this stew looks delicious. Great flavours here.
Indeed! It definitely is an acquired taste for those who didn’t grow up in hunting families, but yummy if you like it! The slow roast makes all the delicious flavors come out. Savory!!
Hey! Looking for venison recipes and this looks delicious! Only question I have, how do you think this would do in a crock pot instead of the oven?
it would probably do just as well, though you may want to brown the meat first. give it a whirl and let us know how it goes!