Venison stew recipe's? (crock pot version)?

Does anyone know of some delicous venison stew recipes that can be cooked in a crockpot. I have to feed 4 adults and 4 children. Im looking for a recipe that can have red potato and carrots in it also. I looked up a bunch of venison crock pot recipes but there were some that asked for french dressing that sound grose and some that didnt ask for potato at all. Does anyone know of any that will be delicous!!!!Venison stew recipe's? (crock pot version)?
Here you go!


:)


2 lbs venison stewing meat, trimmed of fat, tenderized by pounding and cut into 1 1/2 inch chunks


salt and pepper


2 slices smoky bacon


2 tablespoons olive oil


1 large yellow onion, cut in half and sliced into half moons


2 carrots, chopped


4 red potatoes, cut into quarters


1 garlic clove, minced


2 tablespoons all-purpose flour


2/3 cup dry red wine or dry sherry


1 bay leaf


1/2 teaspoon dried thyme or 1 tablespoon chopped fresh thyme


1 (10 1/2 ounce) can beef broth


12 ounces fresh mushrooms, sliced or quartered


2 tablespoons balsamic vinegar





Season the venison with salt and pepper. In a large skillet over medium-high heat, cook the bacon until crisp; transfer to paper towels and crumble. Add the oil to the bacon drippings and brown the meat in batches on all sides, about 10 minutes total. Transfer to the slow cooker as you finish each batch. Add the onion, carrots and garlic to the skillet and cook. stirring, for 3 to 5 minutes. Sprinkle with the flour, stir and transfer to the cooker. Add the wine to the skillet, bring to a boil and cook, scraping up any browned bits stuck to the pan, until the wine has thickened slightly, 1 to 2 minutes. Pour into cooker. Add the bay leaf, thyme and broth; stir to evenly distribute. Cover and cook on LOW for 5 to 6 hours.


Add the mushrooms and crumbled bacon and stir to combine. Cover and continue to cook on LOW until the venison is tender enough to cut with a fork, another 3 hours. Remove the bay leaf and stir in the vinegar. Serve. : )





Enjoy : )





Here are others:


http://www.cooks.com/rec/search/0,1-0,ve鈥?/a>





http://www.grouprecipes.com/s/venison-st鈥?/a>Venison stew recipe's? (crock pot version)?
Venison Stew





lb venison, cut in 1 inch chunks


4 medium potatoes, peeled and cut in 1 inch chunks


1 small onion, chopped in large pieces


1/2 lb fresh mushrooms, whole


1 cup carrots, cut in lengths of about 2 inches


2 (10 ounce) cans beef broth


1 cup water


1/2 cup flour


1/4 teaspoon garlic powder


1/8 teaspoon oregano


salt and pepper





Dredge meat in a mixture of 1 cup flour and 1Tablespoon paprika. ( paprika assists in browning meat ) , allow to sit 10 minutes then dredge again.





In a medium frying pan, fry venison and onion, just enough to sear the outside of the meat.


Put all ingredients, except the flour, salt and pepper in a slow cooker or crock pot.


Allow to cook on high for about 5 hours.


Add flour and salt and pepper to taste.


Cook for another 5-7 hours on low.


You can leave it on low for several hours over and above the cooking time, which will allow the stew to become thicker and the meat more tender to your personal liking.
Here is a recipe that I make for the local Rod and Gun club for Venison Stew. For the past 16 yrs, I get called to make it for their Annual Dinner, and I get requests for the recipe from the Hunters. I hope that you will like it here it is:





1陆 pound meat (cut up Venison roast or stew meat 鈥?not ground)


1 can cream of mushroom soup


1 pkg. dry onion soup mix


1 soup can of beer





Put in crock pot on high. Start cutting up the following and add to crock pot.





1 cup fresh or canned tomatoes, diced


6-8 small onions (I use 12 pearl onions)


4-6 potatoes, cut up to bite size


2-3 stalks of celery, cut up to bite size


2-3 carrots, cut up to bite size


1 tsp. Worcestershire sauce





Cook for two hours on high. Turn down to medium to medium-low and cook for the rest of the day.
I was once given 1/2 of deer, cut up into parts. It took a lot of trial and error to create this:


Take your venison stew, cut into 1/2 dice. Soak in salt water (about two tablespoons per gallon) overnight. Rinse well.


Brown in a skillet with some olive oil and minced garlic. Allow to drain.


Arrange in your crock pot:


4 russet potatoes, peeled if desired, cut into large chunks.


1 turnip, peeled, and cut up.


1 yellow onion, cut into 1/4 inch dice.


2 or 3 carrots, cut into 1/8 by 1 inch strips. Celery stalk, diced.


Stir the venison into the vegetables.


(Optional: one medium can of diced tomatoes)


Pour in one to two cups of good red wine, like burgundy or Cabernet Sauvignon.


Possible seasonings, according to your taste: rosemary, marjoram, thyme, black pepper, or use Kitchen Bouquet.


Cook until vegetables are tender.


Thicken gravy if necessary.


Salt to taste at the table.


Enjoy.
You don't want it to be gamey because the kids probably won't eat it then. So here's what you do:





Take the venison and soak it in milk for a little while, this gets rid of some of the gamey-ness.





Turn your crock pot on high, add in some liquid, like beef broth or water or a can of beer and water or stock, whatever you feel like. Now season your water, use a big pinch of salt and some pepper, add in 2 whole bay leaves and some Italian seasonings, when the top of the water is covered in herbs and spices, you have added enough seasoning.





Get a skillet and put a little oil in it, add in a chopped up onion and your meat that has been rolled in seasoned flour. Brown the onion and meat, after all who wants to eat unappetizing gray meat. Once its browned and seared on all sides, and everything to the crockpot, onions meat and all pan drippings, this will help to thicken the stew up as it cooks. Add in the potatoes, figure 2 for each person, 1/2 to 1 carrot person and another big onion. Now adjust your liquid level. Cook all day. Serve with crusty rolls. Don't forget dessert.
CROCK POT VENISON STEW





2 lbs. venison, in 1 inch cubes


5 carrots, cut up


1 lg. onion, cut in chunks


3 stalks celery, sliced


1 lb. canned stewed tomatoes


1/2 c. quick cooking tapioca


1/2 tsp. cloves


2 bay leaves


Salt %26amp; pepper to taste





Trim all fat from meat. Put ingredients in crock pot, mix thoroughly and cook on low for 12 hours.
I found one here.





http://www.recipezaar.com/12044