This dish is made on the stove or in the slow cooker, but is best left for a time when you will be home most of the day. The result is a rich, complex stew that is pretty healthy for you. I served mine with polenta and collard greens.
Active time: 30 mins
Yield: 4 generous servings
- 1 tbsp vegetable oil
- 1 pound venison stew meat
- 2 onions, chopped
- 2 garlic cloves, minced
- 1 bay leaf
- 2 sprigs fresh thyme
- 3 cups homemade stock (see note)
- 2 large parsnips, chopped
- 1/2 cup potatoes, chopped
- salt and pepper
If making this on the stove, begin cooking in a large, heavy pot. If cooking in a slow cooker, start with a sauté pan.
Over medium-high heat, brown venison in olive oil for 5-6 minutes, stirring to brown all sides. If using a slow cooker, transfer the meat to it now. To meat, add onions, garlic, bay leaf, thyme and stock.
Note: I used homemade beef stock to make this stew. If you don’t have stock on hand, you can easily make some by boiling 4 cups of water with meat and/or vegetable scraps.
For a slow cooker, cook on low for 4 hours. On the stove, bring to a boil then cover and simmer for 1 and a half hours.
Add parsnips and potatoes and cook until tender. If necessary, transfer crock pot contents to stove to thicken the sauce.
Serve immediately or freeze.