Deer meat, or venison, is a delicious alternative to more traditional meats like beef and pork. Leaner than beef, it also has a slightly stronger flavor. Venison can be farm raised or caught in the wild, and therefore is often free of the hormones and some of the antibiotics found in most factory-raised meats. Because of its relatively low fat content, venison meat can be tough if not properly prepared. A tenderizing marinade can make a big difference. Slow cooking venison is another way of ensuring tender meat, and mildly acidic tomatoes provide a sauce that complements the meat well.
Step 1
Trim the fat from your venison with a sharp knife, and cut it into 1- to 1 ½-inch cubes.
Step 2
Heat the vegetable oil in a large frying pan over medium-high to high heat.
Step 3
Brown the venison by placing it in the hot oil and turning it with a fork until all surfaces are dark brown, without cooking the venison through. Set it aside.
Step 4
Place the venison into your slow cooker, and cover it with the vegetables.
Step 5
Sprinkle the salt, pepper, bay leaves and optional arrowroot powder over the vegetables.
Step 6
Drizzle the honey over vegetables.
Step 7
Pour tomatoes and juice on top of everything.
Step 8
Cover your slow cooker tightly, and cook on low for at least seven hours without lifting the lid.
Tips and Warnings
- If you prefer, substitute 2 tsp. sugar for the honey.Or leave out all sweeteners. Be creative with the vegetables you have on hand. Any root vegetables or peppers are good choices. Try adding stemmed, chopped spinach near the end of the cooking time. It will wilt immediately in the stew and provide a touch of green to the dish. Add your favorite herbs. Basil, oregano and parsley all work well in this recipe.
Things You'll Need
- Slow cooker
- 4 lb. venison stew meat
- 2 tbsp. vegetable oil
- 2 stalks celery, diced
- 4 medium carrots, diced
- 1 large yellow onion, diced
- 2 14-oz. cans whole stewed tomatoes
- 1 pt. fresh grape tomatoes, whole
- 1 tsp. sea salt
- 2 bay leaves
- 2 tbsp. arrowroot powder (optional; thickens the stew)
- 1 tbsp. honey
- 1 lb. sliced crimini ("baby bella") or portabella mushrooms (optional)
- Fresh ground pepper and additional salt to taste
Member Comments