When the air gets crisp and I start feeling the urge to hunker down in my comfys all night, I start craving hearty stews. But I don’t always want potatoes and carrots in my stew; to me that gets kind of boring after a while. Besides, in my area, the farmer’s markets are brimming with fresh local apples and a variety of squashes. Oh how I love butternut squash!
As I was looking through my autumn recipes, I remembered how perfectly venison pairs with apples. I also remembered how easy the slow cooker makes my life. A perfect combination. So it was fate when I came across a recipe for Venison Crockpot Stew on the Queen of the Quick Meal blog. It was a guest post by Kelly Freihofer, who I’ve decided is an an excellent cook! This stew is fabulous.
: Taste of Autumn Venison Stew
: Layer these ingredients in the slow cooker and cover them with a mixture of local apple cider, real maple syrup, cinnamon and cloves. This is one of most amazing venison stews Iâ€™ve had yet.
- 1 1â„2 pound venison stew meat, cubed
- 2 tablespoons butter
- 2 tablespoons olive oil
- 4 small onions, sliced thin
- 1 very large butternut squash, peeled, seeded, and cubed
- 5 large, firm apples, peeled and cubed
- 1 cup local apple cider
- 2â„3 cup real, Grade A maple syrup
- 1â„4 teaspoon cinnamon
- 1â„4 teaspoon cloves
- Melt butter in large skillet over a medium heat and add olive oil.
- Add the venison to brown it, turning it often. Don’t cook it through, just make sure it’s nice and brown on the outside.
- Remove stew meat the slow cooker.
- Layer the sliced onions on top of venison, then add the butternut squash in a deep layer, and then add apples.
- Heat the cider to a boil and add maple syrup, stirring. Remove from the heat and stir in the spices.
- Pour mixture over the ingredients in slow cooker.
- Cover and cook on high for 4-5 hours.
Preparation time: 15 minute(s)
Cooking time: 4 hour(s)
Diet tags: High protein, Gluten free
Number of servings (yield): 8
Copyright Â© Susan Rose.