Wild In The Kitchen: Tuscan Venison Crockpot Stew

This recipe is from outdoor writer John Phillips and his wife Denise’s cookbook: “The Best Wild Game and Seafood Cookbook Ever.” The stew sounds easy to fix and yummy and perfect for a cold January night.

1 can tomato soup
1 can condensed beef broth
1/2 cup water
2 lbs. venison stew meat
1 can Italian-style tomatoes
3 large carrots
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
2 cans white kidney beans
1 package Egg noodles
1 package of frozen onions, bell peppers and celery.

Mix soup, broth, 1-inch venison cubes, water, tomatoes, carrots, Italian seasoning and garlic in crockpot. Cover and cook on low for 8 to 9 hours or high for 4 to 5 hours. Stir in beans. Turn heat to high, and cook another 10 minutes. Boil thick egg noodles to ladle the stew over. Prepare a salad and heat the bread, and you’re ready to enjoy this flavor-filled hot dish. Servings: This makes 10 large bowls.