I’ve been so busy with work, I haven’t been able to cook much lately (or, rather, try new recipes). My honey took pity on my poor stressed-out soul last night and made this delicious stew I found in Fitness Magazine. We actually doubled the recipe to share it with his family. I’m happy to report that they all loved it, and that’s a huge compliment because he’s got some very picky eaters in the clan. It was a hit!
Gingered Venison with Carrots and Sugar Snap PeasFrom Fitness Magazine, April 2009, p128
- 1 Â½ pounds boneless venison steak, cut into 1-inch cubes
- 4 medium carrots, cut into Â½-inch slices (or use about 2 cups of baby carrots)
- Â½ cup sliced scallions
- 2 garlic cloves
- 1 Â½ cups water
- 2 tbs soy sauce (reduced sodium, preferred)
- 2 tsp grated fresh ginger
- 1 Â½ tsp instant beef bouillon granules
- Â¼ tsp crushed red pepper
- 3 tbs cornstarch
- 3 tbs cold water
- Â½ cup chopped red bell pepper
- 2 cups sugar snap peas (if frozen, let thaw first)
- Pull out the slow cooker. Combine venison, carrots, scallions, and garlic and put in cooker. In a medium bowl, combine the 1 Â½ cups water, soy sauce, ginger, bouillon, and crushed red pepper; pour over mixture in cooker.Cover, cook on low setting 6 to 8 hours or on high 3 to 4 hours.
- If using low heat, turn to high setting. In a small bowl, combine cornstarch and the 3 tbs cold water; stir into meat mixture along with the bell pepper. Cover, cook 20 to 30 minutes, or until thickened (stirring once).
- Stir in sugar snap peas. Serve when peas are tender (about five minutes). Serve over rice.