Easy Crock Pot Venison Stew

by Tammy Snyder
(Florida)

1-2 lbs of chunked Venison (we use the tough pieces)
1 onion chopped
16 ounces baby carrots
3 cups small potatoes
2 cans Campbell's French Onion Soup
1 can Campbell's Golden Mushroom Soup
1 can Campbell's Beef Broth
Salt and Pepper

Wash Venison and trim. Place venison on the crock pot. Cover with vegetables-add potatoes last or they may get over cooked. Pour French Onion Soup, Golden Mushroom and beef broth over venison. Add Salt and Pepper. Set Crock Pot on low and allow to cook for 5-6 hours.

TIP: For thicker stock just before serving-Dip out a small amount of broth and add a couple tablespoons of cornstarch. Whisk the corn starch until there are no lumps and pour back in the crock pot stir thoroughly. Turn the Crock pot back on for about 30-45 minutes on high.

Since My husband and I both hunt I was looking for an easy recipe and something to do with the tougher pieces of meat. I started experimenting and came up with this. I usually throw everything in the crockpot early in the mornings before we head to the woods. When we get home, dinner is ready which is especially nice when we are late skinning a deer.

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