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Tuesday, 17 January 2017 15:31

Southwind Venison Stew

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  • 1 pound of bacon
  • 2 pounds of cubed venison
  • 2 medium turnips, cut up
  • 1 large can of Veg-All
  • 1 (16 ounce) can of tomato sauce
  • 1 onion, diced
  • Salt, to taste
  • Freshly-ground black pepper, to taste

First, fry the bacon then use bacon drippings to brown floured venison meat. Put browned venison in a slow cooker and pour in the liquid from the Veg-All can.
Add the tomato sauce, the diced onion and cut up turnips.
Add water as needed to obtain desired consistency.
Cook in a crock pot 3 to 4 hours on high – or all day on low – until meat is tender.
Add Veg-All vegetables and bacon, then cook an additional 15 minutes.

Read 1501 times Last modified on Tuesday, 17 January 2017 15:51
Leslie Bernier

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