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Prep Time: 30 Minutes Cook Time: 600 Minutes |
Ready In: 630 Minutes Servings: 8 |
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Tender and tasty! We had a lot of venison, were cleaning out the freezer, and decided to do something easy. This is the first time I have ever cooked in a crock pot! When I ate crock pot meals in the 60's they all tasted the same. This is quite good, so decided to post the recipe, so we can make it again. I used to add 1/2 cup dark brown sugar, and a small can of tomato paste, but decided, over time, I really liked it better without those 2 ingredients. Tonight, I adapted the recipe for stove top using my enameled cast-iron cookware... first browning the meat, vegetables, then adding the rest of the ingredients. Ingredients:
1 cup carrot (cut into 1-inch pieces) |
1/2 cup celery rib (cut into 1-inch pieces) |
1 cup potato (about 4 medium, cut into rounds 1/2-inch thick) |
2 onions (cut into wedges) |
6 garlic cloves (slightly mashed) |
3 lbs venison (roast, cut into bite sized pieces) |
2 tablespoons worcestershire sauce |
1 (2 ounce) package onion soup mix |
1 tablespoon basil (dried and crushed) |
1 tablespoon thyme (dried and crushed) |
1 (10 ounce) can soup (cream of mushroom) |
1 cup burgundy wine (more, or less to taste) |
1/2 cup vinegar |
1/2 cup water (or more burgundy) |
Directions:
1. Layer ingredients in crock pot in order listed above.
2. Cover and cook on low 10-12 hours, or on high 5-6 hours.
3. I used to add 1/2 cup brown sugar, and a small can of tomato paste, but decided, over time, I really liked it better without those 2 ingredients.
4. Serve with crusty bread and a robust red wine.
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