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Venison Stew

3 pounds venison
1/2 pound bacon
2 large onions, chopped
1 tablespoon butter
salt and pepper
flour, as needed
2 tablespoons oil
1 small can of whole tomatoes
Tabasco sauce

Chop meat into cubes. Chop bacon and brown in skillet. Drain off grease. Set bacon aside. Sauté chopped onions in skillet with butter until translucent. Drain and transfer along with bacon to slow cooker.

Salt and pepper the venison cubes. Roll heavily in flour. Brown in skillet with 2 tablespoons of oil. When brown, transfer to the slow cooker. Add water to top of the meat in the slow cooker. Add tomatoes and coarsely chop with a spoon as stirring them in. Add bacon, onions and Tabasco sauce, and salt and pepper to taste.

Cook on low temperature for 24 hours. Stir occasionally, if desired. More water may be added. Serve over rice or spaghetti.

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