Vegetable Venison Stew

Let me start by saying, I was a bit skeptical during my first tasting of venison aka deer meat. It's now a flavor which I thoroughly enjoy. If you don't have any available, an inexpensive cut of beef will work just fine. You will also note that this recipe is so flexible on measurements, ingredients and makes quite a bit. I usually freeze half of it for a later meal.

Ingredients:
1-2 lbs venison loin or tenders cut into 1 inch cubes
1 tablespoon oil (I used olive oil)
1 cup chopped onions (not exact, just a medium onion)
Cavender's Greek Seasoning
Sea Salt
Italian seasoning
1 can tomato paste (optional)
About 4-8 cups peeled and chopped veggies
In this stew I used about 1 cup each of frozen corn, frozen green beans, turnips, potatoes, frozen Italian roasted tomatoes, carrots, frozen peas, bok choy

Directions:
In a skillet, drizzle oil into pan, add deer meat, chopped onions and generously sprinkle with Cavender's, italian seasoning and sea salt. Cook till meat has browned, about 6 minutes.

While meat is cooking, add the remainder of the ingredients into a large crockpot or stockpot.  Then add the cooked meat to the stockpot and additional seasoning if desired. Cover all with water or chicken stock for additional flavor.

Cook on low 6-8 hrs. I usually test broth after about an hour of cooking to see what additional seasonings might be needed.

On this particular night we enjoyed this stew served in big bread bowls, but a great way to serve is in a bowl with cornbread on the side.

Enjoy!