A lot of people have a “love it” or “won’t touch it” attitude when it comes to venison. However I don’t really have a choice due to the fact it comprises about 50% of what I have in my freezer right now!
I definitely don’t mind! Venison isn’t my favorite meat, but it was more or less free and that’s what makes it so good! My husband got a deer in the fall and we processed it here and saved it all with our vacuum saver. Voila- non-supermarket unadulterated
meat in the freezer and I basically didn’t have to do a thing!
Venison is also higher in protein, lower in calories and higher in some vitamins than beef! I prefer the taste of beef, when I cook venison with a variety of different flavors that compliment it, I can hardly tell the difference!
The main benefit for me is obtaining meat that hasn’t been raised by our industrial meat system. Sometimes I don’t get why people don’t want to eat venison because they think of a “cute deer” or something. I mean that deer probably had a better life and death than the cow from the burger you ate from your supermarket meat so there’s little to that argument. And if you’ve been reading my blog for a bit you know I have experience with eating animals that I’ve raised!
Anyway, I bet you were hoping for the recipe sometime soon. This venison stew is super fast to prepare and easy! I made it in about 10 minutes on Sunday before I went to the gym in the morning and it was done by dinner time. Feel free to add potatoes or other root vegetables of your liking. We ate the stew with side salads and still had enough leftovers for the next night! Enjoy!
- 1-2 lbs venison stew meat (cubed chunks)
- 9-10 carrots, peeled and diced
- 2 white onions, sliced
- 1 clove garlic, minced
- 4 cups beef or chicken broth
- 3/4 can of tomato paste
- 1/2 cup red wine
- 2 tablespoons balsamic vinegar
- 1 tsp salt
- 1 tsp pepper
- 2 tsp dried oregano
- 2 tsp fresh rosemary
- 2 bay leaves
- Place everything in the crock pot and cook on low for 8-10 hours, or until the meat is tender.
- Salt, pepper and season to taste.
This is a great recipe for a weeknight- virtually no dishes and leftovers for the second night (depending on how big your family is). If venison isn’t your thing you can easily sub beef!
Are you a fan of venison?
What are your favorite easy weeknight meals?