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Wild Country Stew

A hearty and simple slow cooker stew easily customizable to ingredients available in your kitchen and the wild game of your choice.

Course Main Course
Cuisine American
Prep Time 45 minutes
Cook Time 8 hours
Total Time 8 hours 45 minutes
Author Jessie Redden

Ingredients

  • 1 pound venison or elk
  • 6 medium potatoes
  • 3-4 carrots
  • 1 onion
  • 2 cups corn
  • 3-4 celery stalks
  • 1 garlic clove
  • 3 cups beef broth or 3 beef bullion cubes mixed with 3 cups of boiling water
  • 1/2 tsp garlic salt + enough to season meat
  • 1/2 tsp pepper + enough to seaon meat
  • 1 tsp rosemary
  • 1 tsp rubbed sage
  • 1/2 tsp dill weed
  • 1 tsp parsley flakes
  • 1/4 tsp ground thyme
  • 2 bay leaves
  • 1/2 cup barley or another grain of your choice

Optional Ingredients

  • 1/2-1 rutabaga
  • 1/2-1 turnip
  • 1/2-1 parsnip if using also using carrots I recommend using less parsnip
  • 1/2 cup barley
  • 1/2 cup lentils
  • 1/2 cup quinoa
  • 6 mushrooms
  • 1/2-1 sweet potato

Instructions

  1. Brown meat in cast iron skillet, season with garlic salt and pepper to taste. 

  2. Chop all vegetables into bite size pieces and add all except mushrooms, corn and whichever grain(s) you've chosen.

  3. Season veggies, add meat and enough broth to cover.

  4. Cook on low for 8 hours. 2-4 hours prior to eating (depending on how hot your slow cooker gets on the low setting) add mushrooms, corn and grain(s).   Stew is done when veggies are soft and the grains are cooked to desired consistency.

Recipe Notes

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