Operation Clean Out the Freezer - Day #6

Wow!  Only one day shy of a week - how exciting.   On the menu today - slow cooker venison stew with Spiedie Sauce marinated venison.

Spiedie Sauce Venison Stew

2 Tbs extra virgin olive oil
1 1/2 - 2 lbs venison, cut into stew cubes, marinated overnight in Spiedie Sauce**
1 large onion, chopped in large pieces
1/3 cup flour
2 large potatoes, clopped into 1/2 inch cubes
1 - 16 oz bag frozen crinkle-cut carrots
4 cups beef broth

Using a medium skillet, brown venison and onion in olive oil over medium high heat.  Add flour to skillet and mix well with meat and onions, allow to cook for about a minute.  Into slow cooker, add meat mixture, potatoes, and carrots.  Salt to taste.  Pour beef broth over everything and stir, ensuring that broth is fully mixed into the rest of the ingredients.  Cook on low 8-9 hours or on high for 4-5 hours.

This is great served over buttermilk biscuits on a cold winter evening, but better with a green salad in the warmer months.  Also, this is a great recipe to stretch for company.  I can add as few or as many carrots and potatoes to the main recipe as I need to match the number I'm feeding.  I've also added green beans to the stew.  Today, I kept it heavy on the meat side because I knew we'd all be ready for a hearty dinner after working outside.

**Knock-Off Lupo's Spiedie Sauce

1/3 cup olive oil
1/4 cup lemon juice
1/4 cup white vinegar
2 garlic cloves (finely chopped or pressed)
1 tablespoon dried parsley
1 tablespoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon garlic salt
1/2 teaspoon salt
1/2 teaspoon cracked black pepper


Hat tip to my friend, Traci for suggesting this recipe.  I am IN LOVE with this marinade and it was a huge hit with the family.   As usual, I did add a little more garlic.  Okay, I added A LOT more garlic...  as in like six?  seven? cloves.  We really like garlic. :)

ENJOY!