The most divine slow-cooked or Pot-Roasted Venison Stew Recipe for your Slow Cooker, Electric Wok, or Oven.
Succulently juicy and ideal for a cold winter night.
GMO and Preservative Free!
Serve with roast potatoes and veggies of your choice.
NOTES:
Veal is a dry lean meat that needs a lot of fat to create that succulent mouthfeel. However, do not go overboard with the fat.
INGREDIENTS:
144 g (155 ml) coconut oil or fat like your chicken schmalz, etc
3 medium onions, chopped
250 ml water
1 kg venison chops or stewing meat like neck, etc
15 ml salt
5 ml Cayenne pepper
6-7 Italian Roma tomatoes
METHOD:
- Chop the onions, adding them to your electric frying pan together with the water and oil.
- Lay the venison chops over your onions, and sprinkle over the salt and cayenne pepper. Close the lid and allow to gently simmer until onions are tender.
- Puree your tomatoes in your food processor, adding them to your pan, stirring through.
- Swish out your food processor with a cup of water and add it to your pan.
- Allow further simmering until meat is cooked and falling off the bone.
Serve and enjoy!