Venison stew

[petev]

The following recipe is from the Oct/Nov issue of Outdoor Life. I tried it and liked it.

Crockpot
Autumn
VenisoStew

4lb. venism leg [hindquart€r' cut into
2-inch cubes, aII sitver skin rem{ved]
Kosher salt and blackPePPer
2cups flour
3 Tbs olive oil
1stickbutter
I cup red wine
2 16oz. cans beef broth
1 16-oz.can chickenboth
2 Vidalia onions, skinned cored,
large diced
1 lb. carrots, peeled. cutinto rounds
I llb.celery,mediumdfoe
2tomatoes,large dice
I lb. parsnip, Peeled medium dice
I lb. rutabage, Peeled' medium dice
I lb turniPs, Peeled medium dice
2lb. Yukongold Potatoea large dice
l lb potabello mushrmms, quartered
I lb mustard greens, choPPed
5-7 sprigs fresh rosemary. plucked fron
stem and minced
1lb. ctopped garlic
1 Tbs. Worcesterrhire sauce
3 Tbs- Sriraclia chili sauce (you can find
it at yonr local grocer)
lTbs. Tabasc€sarce
Directions: 1 season the venison with salt and
pepper. Coat with flour. Heat a skillet to medium-high ard
add olive oil Sear venison to a golden
brown. Add butter to coat.
3 Add red wine to the Pan and make a
paste. Pull Pan from heat'
4,Transfer venison and paste to a large
crocpot" Add beef and chickenen broth'
Turn crockpot to high and let cook for
1 1/2 hours, stirring occasionallY'
5. Add all other ingredients' Cover and
simmer for another 1 1/2 hours on high Add water to the stew if necessary
6.Tum crocpot to low and go huntingl
When You return in a couple of hours serve with fresh' hot buttermilk bisquits.
Enjoy after a long cold afternoon on stand!