//Schaeffer Venison Stew

Schaeffer Venison Stew

 

2 lb of venison (she cuts steaks into cubes)

2 14oz cans of stewed tomatoes (not whole)

2 tsp of a Salt Blend -Alpine

32 oz Beef Stock

2-3 lbs of potatoes (red potatoes work best)

2 c of baby carrots

1 c of celery

2 c of potatoes

1 packet ranch dressing

1 packet Italian dressing

Salt and pepper to taste

*Cut venison into cubes and cover in a ranch-dressing packet let it marinate for 30 min.

*Brown the seasoned venison, add salt blend, chopped onions and salt and pepper to taste

*To the crock pot- add beef stock, tomatoes, and Italian season. Stir well

*Add potatoes, celery, and carrots

*When Venison is brown add to the crock-pot.

*Cook all day on low heat and then enjoy!

2017-01-19T20:14:48+00:00 November 10th, 2016|Categories: Recipes from the Field|Comments Off on Schaeffer Venison Stew