 |
|
|
|
 |
|
 |
| |
| Home -> [Entrees, Game, Soups & Stews, Venison] -> [Venison savory stew Recipe] |
Venison savory stew
|
| Artist: |
_ |
Yield: |
8 |
| Categories: |
Entrees, Game, Soups & Stews, Venison |
Rating: |
0 |
| Favorites |
Add to Favorites |
Print Recipe |
 |
|
Ingredients:
| 2
| lbs | Venison Roast (Boneless) | | 1/2
| cup | White Wine | | 1/8
| cup | Worcestershire Sauce | | 1
| cup | Lentils | | 1
| large | Cucumber, Diced | | 1
| | Jalepeno Pepper, Diced | | 6
| med | Bannana Peppers, Chopped | | 4
| small | Potatoes, Quartered | | 1
| | Box Of Fiber One | | 1
| pack | Top Ramen Beef Fl. Noodles | | 4
| | Triscuit Snack Crackers | | 1/4
| pack | Ranch Dip Mix (Sour Cream) |
|
Procedures:
| 1 | Do not skin, peel, or otherwise denude the vegetables or potatoes. | | 2 | Wash them briskly and then cut them up. | | 3 | The good stuff is in the skin, always, as the skin is what was intended to serve, protect and defend the pulp and seeds. | | 4 | Fill large crock pot half full of clean cold water. | | 5 | Add ingredients. | | 6 | Let cook on low heat for 12-16 hours. | | 7 | Season as desired during last 1 hour of cooking, adding bay, etc., as suits your individual collection of buds. | | 8 | This recipe may be done with any game animal, except that squirrel tends to be far too stringy for my taste. | | 9 | If you like hearty and thick, this stew is for you. | | 10 | It would also go well with beef, obviously. | | 11 | I do recommend a bay leaf added to the top for the last hour. |
|
|
|
|
|
|
|
|
|
|
