½ pound carrots, diced
6 potatoes, diced
1 pound venison, cut into small cubes
2 tablespoons flour
Drizzle of canola oil, for browning/sautéing
½ onion, chopped
4 cloves minced garlic
2 tablespoons beef base (such as Better than Bouillon)
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
2 bay leaves
Pepper, to taste
Place diced carrots and potatoes into slow cooker.
Dust cubed venison with flour.
In a skillet, brown venison in canola oil; add venison to slow cooker.
Sauté onions and garlic in skillet; add onions and garlic to slow cooker.
Add beef base, Worcestershire, thyme, bay leaves and pepper to slow cooker.
Add water to slow cooker until it just barely covers the other ingredients.
Cook on low for eight to ten hours.
Taste before serving, add salt and pepper if desired.
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