Wisconsin Venison Stew with Garden Veggies

It feels really comforting to eat a meal and think, “We harvested most of this meal!”  My husband shot the deer and the veggies came from our garden.

Our garden was plentiful this year and I like frozen veggies to get me through the winter so this fall I chopped a lot and made mixed bags of veggies so I could easily throw them in the crock pot for easy meals like this.  Plus it’s really healthy – another feel good moment!

Venison Stew

1 lb venison steaks, cubed

1 bag of frozen mixed veggies (I froze a mix of garden veggies: carrots, butternut squash, yellow squash, and green beans)

1 small can of tomato paste

2 glugs of sherry or red wine vinegar

6 splashes of Worcestershire

2 Tbsp lemon juice

2 Tbsp Penzey’s Tsar Dust Memories seasoning

1 Tbsp olive oil

mix up in a crockpot and cook on low for 8 hrs.

Eat with some good thick bread or we ate ours with a wild rice blend.

This made enough for 2 adults to have for 2+ meals.

Thumbs up from Jason.  I didn’t get the “Do you like it?” which means he doesn’t.  So that’s always a good sign!


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