RECIPE & PHOTO SUBMITTED BY Brittney West
And here’s the Venison stew I made the other day. I browned the venison over the stove just a bit, and sautéed the vegetables (carrots, mushrooms, and sweet onions) with butter, salt, garlic, pepper, and other seasonings (I taste as I go) in another pan. Then added them all together in the crockpot and cooked on low with water, beef bullion, flour, a touch of sour cream, a bit of leftover brown gravy, and of course potatoes (which I boiled just a bit in a pot of water beforehand to soften some and cut into quarters). It was my first time making any sort of stew or venison and everyone thoroughly enjoyed it. Also, served with buttered cornbread alongside it. (:
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