Ingredients

The following ingredients have 6 Servings
  • 4 pounds venison stew meat or deer roasts
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 packets French onion soup mix
  • 3 pounds potatoes, washed, peeled, and cut into pieces
  • Additional vegetables (raw and/or frozen) washed, peeled, and cut into pieces
  • 32 ounces vegetable broth
  • 3 tablespoons cornstarch
  • Prepared creamy horseradish for serving

Instruction

  • Season venison roast or stew meat with salt and pepper.
  • Heat a large frying pan or skillet over medium-high heat. Add 1 tablespoon of olive oil.
  • Brown the roast on all sides, about 10-15 minutes. If using stew meat, you can brown the venison in batches.
  • Place browned venison in the crockpot.
  • Place potatoes and layer vegetables on top of the meat. Sprinkle French onion soup mix over the vegetables.
  • Pour broth over vegetables.
  • Cover and cook for 8 hours on low or 4 on high.
  • Remove deer roast from crockpot and cut it into 1-inch cubes. Add meat back to the crockpot. (No need to do this with stew meat.)
  • Make a slurry by placing cornstarch in a small bowl. Mix with 1/2 cup of broth from the crock. Stir until well mixed.
  • Add slurry to the crockpot. Stir until stew thickens.
  • If desired, add additional frozen vegetables. Cook until heated through.
  • Turn off the slow cooker before serving.
  • Serve stew with prepared horseradish.