Slow cooker Venison with Potatoes Carrots and Corn Recipe
I just love making venison stew all different ways. Here is another version we had this season from the deer that my husband bagged in Upstate New York this past year. I also have a great recipe coming up soon with using any left overs so if you love venison keep watching for the next post part two.
Venison with Potatoes Carrots and Corn Recipe
2 cups fingerling carrots
4 potatoes cubed
2 or 3 lbs venison stew meat
1 1/2 cups frozen or canned corn
beef gravy bottled or beef mushroom soup canned
salt, pepper, cayenne and granulated garlic to taste
1 cup Cabernet wine
3 tablespoons Worcestershire sauce
Optional additions: mushrooms, peas, cut green beans, peppers or any kind of vegetables you like
I usually add to a microwave proof bowl around 1 or 2 cups of each vegetable and precook in the microwave with a little water around 5 minutes.
Add everything to a slow cooker and place on high for 6 o 8 hours until meat is fork tender.
Serve with crusty Italian bread to dip the sauce in.
If you're a venison lover check out my other recipes:
Venison Merlot Stew
Venison Cacciatore
Venison Stew Old Fashioned
Venison with Potatoes Carrots and Corn Recipe
2 cups fingerling carrots
4 potatoes cubed
2 or 3 lbs venison stew meat
1 1/2 cups frozen or canned corn
beef gravy bottled or beef mushroom soup canned
salt, pepper, cayenne and granulated garlic to taste
1 cup Cabernet wine
3 tablespoons Worcestershire sauce
Optional additions: mushrooms, peas, cut green beans, peppers or any kind of vegetables you like
Add everything to a slow cooker and place on high for 6 o 8 hours until meat is fork tender.
Serve with crusty Italian bread to dip the sauce in.
If you're a venison lover check out my other recipes:
Venison Merlot Stew
Venison Cacciatore
Venison Stew Old Fashioned
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