Hearty Venison Vegetable Stew
Ingredients:
- 3 lb Venison Roast
- 2 TBSP. Coconut Oil
- 1/2 Green Pepper, diced
- 15 oz. Can of Tomato Sauce
- 5 1/2 Cups of Water
- 1 TBSP Tapioca Flour
- 1/2 tsp. Celery Seed
- 1/2 tsp. Onion Powder
- 1 Tbsp Salt
- 1 tsp. Black Pepper
- 1 tsp. Garlic powder
- 1/2 tsp Fresh Rosemary, chopped
- 1 Parsnip
- 1 cup Carrots, chopped
- 1 Celery Stalk, chopped
- 1 cup Kale, chopped
- 2 cups Peas or green beans
Process:
- Cut off all of the membrane and gristle from the Venison roast. Cut the roast into 1 inch cubes
- Dice half of a Green Pepper
- In a Skillet, brown Venison, Green Pepper and Coconut oil
- In a Crock Pot, add Tomato sauce, Water and Tapioca Flour, whisk well
- Add the spices and whisk well
- Chop Vegetables and add all of the vegetables to the Crock Pot and stir
- Add cooked Venison and Peppers to the crock pot
- Add 2 Tbsp. of the pan juices
- Stir and cook on low for 5 hours