venison stew
April 11, 2013,
Posted in Gluten Free, Main Entree, Side Dishes, Soups Comments:
venison stew
Ingredients
- 2 lbs. venison, cubed
- 2 cans tomato sauce
- 1 can water (use the tomato sauce can)
- 2 Tbs. minced dried onion
- 1 tsp. onion powder
- 1 tsp. garlic powder (or use a few fresh cloves, sent through press)
- 6 oz. beef or vegetable stock
- 3-4 red potatoes, washed & diced
- 4 carrots, peeled & sliced
- 16 oz. bag frozen peas
- any other veggies you want
- salt & pepper to taste
Note
I found a recipe in a slow cooker cookbook that was similar to this one, but contained all sorts of items that contained wheat. This is my gluten free version of that recipe.
Directions
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1.
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| Throw everything, except the peas, into a crockpot and cook on low for 6-8 hours. |
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2.
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| Put frozen peas in and cook for about 30 minutes more or until heated through. |
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3.
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| If you want the stew to be thicker, add 1/4 c. water and mix with 2-3 Tbs. cornstarch or tapioca starch at the same time that you add the peas. |
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4.
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| Adjust seasonings as needed and serve! |
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