Venison Stew
From ginger 18 years ago
- 480 minutes to make
- Serves 4
This wonderful recipe is great for a winter day.
Ingredients
- 2 to 3 lbs. of chopped tenderized venison shopping list
- 1 c. of chopped onion shopping list
- 2 peeled and chopped carrots shopping list
- 3 stalks of celery in 1 inch pieces shopping list
- 1 can pf (14.5 oz.) whole mashed tomatoes shopping list
- 1 1/2 cups French dressing, vinaigrette or marinade shopping list
- 1 chopped green bell pepper shopping list
- 1/4 c. fquick cooking tapioca shopping list
- 1 whole of clove garlic shopping list
- 1 bay leaf shopping list
- salt and pepper to taste shopping list
How to make it
- Marinate venison in French dressing for approx. 12 to 14 hours.
- Next drain off dressing.
- Now you can put meat in slow-cooker with other ingredients.
- Cook on low heat for approx. 8 hours.
- Serve!
People Who Like This Dish 7
- lucasanderson Plymouth, MN
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- mbeards2 Omaha, NE
- bakermanrooster Wichita, KS
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- czekit7 Pryor, OK
- recipecollector78 Chester, TX
- ginger Anderson, CA
- thepiggs MO
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The Rating
Reviewed by 3 people-
I'm currently attempting this with ground venison...the whole marinading isn't working out so well (it's just mixing into the meat for some reason ;^) This sounds great...I'll respond tomorrow on how it turned out. Thanks for the submit!!!!
czekit7
in Pryor loved it
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This was FANTASTIC with ground venison...just couldn't get rid of the French dressing after "marinade" :)
czekit7
in Pryor loved it
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