Crock Pot Venison Stew Perfect For A Chilly Day

It’s a little chilli today, feels a bit like fall 🍁🍂

We all woke up with a cold too, so I thought some warm venison stew,

sounded perfect for our bellies tonight for supper.

You will need:

2 pounds venison cubed up like for stew obviously (use beef or bison if you don’t have venison)
1 tsp Salt
1 tsp pepper
1 medium onion, chopped chunky

1 TBS of dried garlic, minced garlic..
32oz of broth, one part beef the other vegtable
2 Tablespoons Worcestershire sauce
2 cups carrots cut julian or frozen
4-6 golden potatoes,cut into chunks pieces

1 cup frozen corn
2 tablespoon Italian seasoning
1 teaspoon dried parsley
1 bay leaf
11/2 tsp of tumeric

Combine in the crock

Mix
1/4 cup flour or two TBS of corn starch
1/4 cup of cold water

or milk and set aside seprate

Set on high for 6 hours, the last 30 min add in the flour

If you love it, follow me! And share!

I’m on Instagram and FB too.

Thanks y’all 😘

Please also feel free to comment your special touches or recipes.

A Easy Family Meal

Menu

Pinapple Cocunt Chicken

Butternut squash macaroni and cheese

Vibrant Garden Salad

Pinapple🍍 Coconut Chicken 🍗

Preheat oven to 350°F

Line your baking pan with aluminum foil

Lay out 5 skinless boneless chicken breast ( I use perdue organic)

Start by drizzling the chicken with 1/4 cup of redwine vinegar .

Then, put one teaspoon of crushed pineapple on each chicken breast.

Next, sprinkle 1/4 cup of chopped coconut over the chicken and a bit of original Mrs. dash seasoning.

Bake in the oven for 30 minutes

Lastly put a teaspoon of honey BBQ on each breast. Cook an additional 10 min

Macaroni & Cheese

Put 1 1/2 cup of diced butternut squashed (I used organic frozen for convenience) in a pot with…

1/4 cup of organic chicken bone broth & 1/4 cup of milk.

Turn it on medium low until it comes to a boil. (About 6 min)

*at this point you can freeze the mixture for future meals if you want to double the recipe. Don’t add the cheese if you do this.

Blend the mixture with your blender add 1/2 cup of cheddar cheese (you can add more if you don’t care about calories) with half a stick of cream cheese.

Make 1 box of veggie noodles as directed, except use either milk or vwgtable broth instead of water. and the sauce.

Salad

One whole ice burg lettuce, mustard spinach, tomatoe, one granny Smith apple peeled, red and orange sweet peppers, red onion.

Dice all of this.

Add

Sunflower 🌻seeds, dried cranberries, cocunut shavings, Italian bread crumbs.

I eat it with out dressing, if you use a dressing add in a little red wine vinager.

Vuala, you have a tasty meal.

Avocado dip

  • 2 ripe avocados pitted and diced
  • 1 cup tomato diced (any type of tomato)
  • 1/4 cup onion diced
  • 1/4 cup cilantro minced
  • Juice of 1 lime 2 tablespoons
  • salt and pepper to taste
Add the avocado, tomato, onion, and cilantro to a large mixing bowl. Add fresh lime juice and a pinch of salt and pepper. Gently stir with a spoon until fully combines.

Serve immediately or tightly cover with plastic wrap and refrigerate for up to 2 days. The lime will keep the avocado from browning.

– Crystal