Crockpot Venison Stew

I just want to mention Kathleen, a new blogger I met this week. Take a peek at Gonna want seconds! She already has some yummy recipes up there and I'm sure there will be more!

It is that time of year again. The time when some women say they are Hunter's Widows. The time when men like Grumpy who live and breathe to hunt - are gone every weekend and some weeknights. Lost to the woods.

Well, if you ask me, I don't consider it a bad thing! As a matter of fact, last weekend, I'm not sure who was more upset it was raining. Grumpy or myself. He was moody and miserable because the weather stunk and he finally decided "someone" had it out for him. I was rather thinking "someone" had it out for me. After all. I want him out of the house so I can do "my" thing. I love my hunter's widow time!

To give him a full welcome into the season, I used our last package of stew meat and made him a Crockpot Venison Stew recipe from Cooking Light. I thought this turned out awesome. I had never made a stew the way this recipe read (using beer). It really had great flavor and made the house smell awesome. I liked this one so much I will probably use it over if and when Grumpy gets out in those woods again and if and when he brings home a buck....he can't do it when he's in the house grumpin' so someone needs to make this weather turn around!

Crockpot Venison Stew
Cooking Light Recipe



2 cups cubed peeled Yukon gold or red potato
2 cups cremini mushrooms, quartered
1 cup cubed onion
1 cup slices celery
1 cup slices carrot
1/3 cup tomato paste
2 teaspoons chopped fresh oregano
1 1/2 teaspoons sugar
1 1/2 teaspoons chopped fresh thyme
1 teaspoon chopped fresh rosemary
3/4 teaspoon freshly ground black pepper
1/2 teaspoon salt
2 large garlic cloves, minced
1 bay leaf
1/4 cup all-purpose flour
1/8 teaspoon salt
1/8 teaspoon black pepper
1 pound venison tenderloin, cut into 1 1/2-inch pieces
1 tablespoon canola oil
1 cup brown ale
1 (14-ounce) can less-sodium beef broth


Layer first 14 ingredients in an electric slow cooker.
Combine flour, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a shallow dish; dredge venison in flour mixture. Heat oil in a large nonstick skillet over medium-high heat; add venison. Cook 4 minutes or until browned on all sides, turning frequently. Add venison to slow cooker. Pour beer and broth over venison. Cover and cook on low 7 1/2 hours or until meat is tender. Discard bay leaf.
Stew can be frozen in an airtight container for up to three months; add a little more water or beer when reheating.