When you slowly cook venison stew, a hardy cold-weather dish, in a crockpot, your kitchen fills with a delicious aroma. You can serve this savory dish with mashed potatoes or crusty bread and a dry, full-bodied red wine.
Instructions
1. Prepare the venison for the crockpot. Rinse the venison under warm water. Any boneless cut of venison will work in this recipe. If using venison steaks, cut them into large cubes. Put the meat into the crockpot.
2. Peel and quarter onions. 3 to 5 medium onions peeled and cut in quarters is enough for this recipe. It may look like a lot of onion, but the onions cook down and add a sweet flavor to the stew.
3. Add tomato paste, oil and soy sauce. Use a small can of tomato paste, a cup of canola oil and a quarter cup of soy sauce. No need to blend these ingredients before adding to the pot. They will cook together and blend on their own.
4. Cook on high for 40 minutes. This is enough time for the juices to blend and the meat to heat up.
5. Empty one package of frozen green beans right on top of the stew. You can mix them in later, but at first they should just steam at the top of the pot.
6. Cook on medium until done. Once the onions have cooked down, and the venison is tender to the touch, stir the stew to mix the flavors and incorporate the beans.
Tags: this recipe, tomato paste