Wild In The Kitchen: Venison Crockpot Stew

Venison Crockpot Stew

This is a great recipe to greet you and your buddies after a day of hunting in the cold at the hunting club, or just a way to share your bounty with your family.

It makes a hearty stew that smells great while it is cooking.

• 2 pounds venison hindquarter, cubed

• 1 large Vidalia onion, chopped

• 2 ribs celery, sliced

• 2 cloves fresh garlic, minced

• 6 ounces tomato paste

• 32 ounces beef broth

• 2 tablespoons Worcestershire sauce

• 2 cups baby carrots

• 4 large Yukon Gold potatoes peeled and cubed

• 1 tablespoon parsley

• 1 teaspoon oregano

• 1 can green peas

• 1 can whole kernel yellow corn

• 1 cup all-purpose flour

• 1 cup water

Mix everything in the crockpot except the flour, water, peas and corn. Cook on high setting for 7 hours or on low for 10 hours. At about 30 minutes before serving, mix flour and water in a bowl with a whisk. Pour in crockpot and mix thoroughly. Add the peas and corn and continue on high for 30 minutes. Serve.