Venison Stew

This winter Ian and I set a goal to cook more soup. We love soup and it's absolutely the most logical winter-time dinner... So we've tried some realllly yummy soup recipes that when we make again I'll definitely have to document for you.

One thing I love about soups is the lack of measuring required. With baking you need to make sure the perfect amount of salt, baking powder and cinnamon has been added or else it could be a mess! With soup, you are free to add more salt then the recipe requires if that's how you like it, or load on the cayenne, to kick it up a notch.

Last night's dinner was venison stew. This hunting season my dad shot a deer and now our freezer has a good amount of meat. Score! The meat is so lean and filling. I used two back straps and they were the perfect size. The stew was hearty but the broth was light - just right if you ask me. Ian had a bowl before he left for school and on his was home from class called me asking to start heating him up another one for when he got home. The recipe is simple, you might have seen it before but here's what I did...

Ingredients

Venison
Cooking oil
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon oregano
1/2 teaspoon cayenne
2 cups low sodium beef broth
1 teaspoon Worcestershire sauce (optional)
1/2 teaspoon garlic powder
1 teaspoon paprika
4 Carrots (sliced)
5 red-skinned potatoes (diced)
1 large onion (chopped)
2 stalks of celery (sliced)

Directions

1. Season and brown meat in cooking oil, I used a big spoonful of coconut.
2. Transfer meat to large bowl.
3. Add all other ingredients to the bowl besides broth, stir to coat veggies and meat nicely.
4. Transfer contents of bowl to slow cooker then add broth.
5. Cook on low for 6-7 hours and high 3-4 or until veggies and meat are tender.

Enjoy! 

Tonight's dinner, lemon pepper tilapia with red skinned potatoes and raspberry vinaigrette pasta. Maybe since we had potatoes last night in the stew I'll switch those out with some veggies, we'll see?!