Venison Crockpot Stew

I used the back strap of a White Tail Doe that my husband shot and brought home from a hunt in the Del Rio, TX area.
Sliced into 1in cubes and seared in Kerrygold Irish Butter, just enough to brown all sides.

Grocery List:

  • 2lbs of Venison or your red meat of choice, cubed
  • 1 – 32oz Organic Beef Broth
  • 2tbsp of Grass-Fed Full Fat Butter
  • 1 can of Organic Diced Tomatoes
  • 3 Medium Russet Potatoes, chopped
  • 3 Organic Celery Sticks, chopped
  • 2 Organic Carrots, peeled and chopped
  • 1 Organic Green Bell Pepper, chopped
  • 1 Organic Jalapeno, diced
  • 1/2 Medium Organic Yellow Onion, diced
  • 1/2c Fresh Organic Basil, chopped
  • 1tbsp of Fresh Organic Rosemary, Chopped
  • 1 tsp of Cumin Powder
  • 1 tsp of Garlic Granules
  • 1-2 tbsp of Pink Himalayan Salt
  • 1 tbsp of Black Pepper

Directions:

  • Easy-Peasy!
  • Slice the red meat into 1in cubes and sear it in butter, just enough to brown all sides
  • Add everything into your crockpot and set it for 8hrs
All ingredients in the Crockpot and set for 8hrs

8hrs later.

The meat turned out really tender and the subtle flavor of the cumin, with the basil and rosemary, tied the whole meal together nicely! I used all organic vegetables for this meal. There is truly a difference in flavor when cooking with organic food. This is hands down the best stew I’ve ever made.

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