Venison Stew

1. 1

   Boil venison slowly, skimming off blood, for 1 to 2 hours or until tender.

2. 2

   Put venison and water in a slow cooker.

3. 3

   Add onion, celery, carrots, Worcestershire sauce, Italian seasoning, oregano, salt and pepper.

4. 4

   Add enough water to cover venison and vegetables.

5. 5

   Cook on low to medium setting for 6 hours.

6. 6

   Boil diced potatoes until 3/4 cooked so they can be added with potato water to slow cooker at hour 5.

7. 7

   Cook on high setting for last hour.

8. 8

   Serve as is for soup, or add cornstarch to thicken for stew.

* Per serving · 4 servings · Values may vary.

No additional tips available.