Venison Crock Pot Stew

2 pounds fresh (or thawed) venison cubed
5 potatoes peeled and cubed
a dozen or so baby carrots peeled
Green beans (canned or frozen will work and make it pretty easy
green onion tops
garlic powder
salt


I start by tossing my meat, salt, and onions into the pot and letting them cook for about 6 hours. I then ad my spuds and carrots for the final 2 hours or so. I add salt and garlic along the way and season to taste. Near the end I toss in the beans and then I make a quick gravy by shaking 1/4 cup flour in a jar with about 1/2 cup of water and adding it to 2 cups of the broth in a sauce pan and cooking until it starts to get thick...then I toss it all back in the pot :)

Hunting season has arrived

As controversial as some people find hunting, my family and I depend on the harvesting of animals to sustain us through the year as we buy no meat from the store. Bow season has just kicked off and we were lucky enough to have our first deer of the season down. Now comes the processing, packaging, freezing and of course...the eating :)


While hubby takes care of all the manly aspects of the hunting, I take care of the packaging and the cooking. We usually turn out game into a number of different things. Ground meat, steaks and roasts as well as tips, and sausage.


Yesterday I made the first stew of the season. Tonight we will be enjoying stew day two with homemade flatbread.