Last night we had grilled pork chops, baked sweet potatoes, green beans, applesauce & rolls.
Tonight will be crockpot venison stoup (Rachael Ray’s stew/soup combo), turnip greens & cornbread. We are trying not to do the “dessert” thing because the holidays are rapidly approaching and we are cutting back.
Everything (including cornbread & rolls) is either fat free, low fat or lower fat.
please forward the recipe for Rachel Ray’s crockpot venison stoup. sounds very good and my husband would love it!! or where can i find this recipe online. thank you.
The stew is actually a recipe we make. This version was named after Rachael Ray’s stew/soup (not really a stew/not really a soup, just the best of both). She makes 30 minute meals and this takes a while longer than that. We just borowed her description not her recipe, sorry for any confusion.
3 Tbsp olive oil
2 pounds venison stew meat
1/4 cup flour
2 cups chopped onions
1 cup chopped celery
1 cup chopped carrots
1 Tbsp chopped garlic
1 cup chopped tomatoes, peeled and seeded
1 Tbsp chopped fresh basil
1 Tbsp chopped fresh thyme
2 bay leaves
1 cup red wine
5-6 cups brown stock (or vegetable stock plus 2-3 beef bouillion cubes)
2 Tbsp creole seasoning
Salt/black pepper to taste
In a large pot, over high heat, add the olive oil. In a mixing bowl, toss the venison with flour and spices. When the oil is hot, sear the meat for 2-3 minutes, stirring occasionally. Add the onions and saute for 2 minutes. Add the celery and carrots; season with salt and pepper. Saute for 2 minutes. Add the garlic, tomatoes, basil, thyme, and bay leaves to the pan. Pour liquid in the pan (red wine). Add the brown stock. Put all in a large crockpot and cook on high for 4 hours (low 8 hours), or until the meat is very tender. Note: If the liquid evaporates too much, just add more liquid.