EASY VENISON STEW

[nverland]

EASY VENISON STEW
Servings: 6

INGREDIENTS

2 onions peeled and diced
1 tsp garlic puree
1 lb (450g) venison shoulder or shank cubed into 2cm pieces *
Cornstarch to coat the venison
Salt
Freshly ground black pepper
2 X14 oz (2 x 400g) cans of black-eyed beans rinsed and drained
7 0z (200g) mushrooms sliced
2 X 14 oz (2 X 400g) can of diced tomatoes
1 cup (250ml) hot beef broth
2 bay leaves
4 sprigs of thyme or other herbs like rosemary

INSTRUCTIONS

MAKE ON THE STOVETOP
Add the onions and garlic into a blender and blend into a paste.
Meanwhile coat the venison pieces in the cornstarch and season with salt and pepper.
Heat 1 tbsp. of olive oil in a skillet over high heat and brown the meat in batches.
Add the meat, and everything else into a sauce pan, bring to the boil, then reduce the heat and cover and simmer for about 1 hour.
Adjust seasoning and at this point you can either serve it straight away or leave for a day to mature.

MAKE IN A CROCKPOT
Follow step 1 to 3 above
Add the meat, and everything else into the slow cooker and cook on high for about 4 hours.
Test after 4 hrs and if it need a bit more time then cook for a further hr.
Adjust seasoning and at this point you can either serve it straight away or leave for a day to mature.

* - If you don’t have or want venison, beef will work in this recipe.