Venison Stew stock, deer meat, potatoes (left whole), onions (cut in half), carrots (cut in chunks) salt, pepper, worcesteshire sauce, thyme, roux. put all in crock pot except roux. cook 6 and a half hours on low. add roux cook for another hour and a half to 2 hours. Mine had a slight scorched taste even tho I did not burn it. I know it was the roux and will not let it get a dark next time. other than that the stew was delicious and the meat was tender.
Posted on: Sat, 06 Dec 2014 11:03:36 +0000
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