VENISON STEW

 I had chunks of venison from Chuck LeMatty and decided to make stew.

This was a rather bizarre recipe.  I used two jars of thickened lamb gravy from last week's roast, a jar of beef broth from some roast that was frozen, a jar of thickened chicken gravy,  a half jar of homemade veggie broth for the liquid.  I added:

onions cut in quarters

red peppers

portobello mushrooms

chopped celery

some Trader Joe's Salute

some Worchestire sauce

black pepper

chunked carrots

no potato to meet the diet

no overdose of spice to meet Elizabeth's tastes

the venison browned in olive oil

chopped fresh garlic from Bruce

I don't think Elizabeth was impressed with the outcome, but I loved it.  I'm thinking it might be very good over some no carb noodles.

I Oh, to my bowl I added turmeric, Benson's salt, smoked paprika and to some of it I ate with horseradish.

One tip was to put everything in the slow cooker, but put the browned venison on top.  This let the venison flavor seep into the rest of the stew and gave me a good visual as to when the entire dish was done.  I cooked on high about four hours and a couple more on low, but I think my slow cooker does not do a full "high" setting.

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As I ate this stew throughout the week I added spices to make each bowl somewhat different, playing with turmeric, paprika, and a mix of spices from Benson's called Masterpiece, which I have not liked much in other contexts.

Ingredients: Contains: garlic, onion, Greek oregano, sweet basil, cumin, white pepper, sage, paprika, allspice, savory, rosemary, thyme, bay leaf, marjoram, celery seed & parsley. 

  It was all good.  I did not use hot sauce, however, fearing I would overwhelm the venison.  It did not need potatoes.  Good.  That is better for my diet.  However, I would have been disappointed if I had not used the mushrooms.