Venison Stew, 18 January 14

I love warm meals on cold winter nights. Plus, I love a super simple recipe and this one fills both slots. I used this recipe about a week ago and my husband and youngest son had a fit over it. I used about a 1 1/2 to 2 lb eye of round roast and a neck roast. I found the original recipe on Pinterest. The website is http://homerecipescatalog.com/slow-cooker-venison-roast/main-dish-recipes/. I highly recommend anyone who eats venison to try this recipe. It's super simple and oh so easy.

RECIPE BY
A Year of Slow Cooking Ingredients
2 onions (sliced in rings)
1/2 tsp black pepper
2 tbsps gluten (free Worcestershire sauce)
2 lbs venison roast (if you have a bigger piece, that’s fine, too!)
1/2 lb bacon
1 cup beef broth
1/4 cup butter (sliced, to add later)

I did make a few adjustments. I not only put pepper on the roast, but I also used regular salt, garlic powder, and onion powder. I didn't have any Worcestershire sauce at the time, so I left that out. And I forgot to add the butter later. 

The full instructions can be found at  http://crockpot365.blogspot.com/2011/08/slow-cooker-venison-roast-recipe.html.

The Directions.

Use a 6-quart slow cooker. Peel and slice the onions, and separate the rings. Place them on the bottom of your slow cooker. Rub pepper and Worcestershire sauce directly into the meat, and place it on top of the onion. Wrap bacon slices around the roast, overlapping if necessary, and tuck in the ends of the bacon underneath. Pour on the beef broth.

Cover and cook on low for 7 to 10 hours, or until meat has reached desired tenderness. The longer you cook it, the more tender it will become. If the center of the meat isn't as juicy as you'd like, cut the meat into a few pieces, then return to the pot to cook on low until it begins to break down. Dry meat isn't the sign of over-cooking, it's a sign of under-cooking.

Slice, meat, and dot pieces of butter on it to melt. Serve with mashed or baked potatoes (or sweet potatoes) and something green.

I had two small roasts for the equivalent of about four pounds. So, I let mine cook for about 10 hours. Like I said, I forgot to add the butter at the end. What I served it with was smashed red potatoes, deviled eggs, and green beans with yeast rolls smothered in honey butter. Yum! For the smashed reds, I went super simple. I just boiled them whole for about 20 minutes then smashed them on the platter. I put some butter in the center then some sour cream on top of that. The meal was a hit. Yay! Will definitely be using this recipe again since the hubby processes deer and I'm a sucker for a super simple recipe. :)