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

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

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Morel recipe

This is for 150 of morels

Start by cutting the morels in half,

rinse a few time

Soak over night in water

Rinse again

After they have sat overnight, put them in pan with water about 3/4 of the way covering them.

Add a sprinkle of salt and cook on about medium heat to until you get a nice boil going

Add in about a 1 1/2 sticks of butter continue cooking on low.

Add in a family size can of cream of mushroom soup.

About 1/4 cup of milk let cook for a little longer until it simmers.

Lastly, top over mashed potatoes or noodles!