Easiest Way to Make Perfect Crockpot Venison Stew

Hey everyone, I hope you're having an amazing day today. Today, I'm gonna show you how to make a special dish, Step-by-Step Guide to Prepare Favorite Crockpot Venison Stew. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Crockpot Venison Stew, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Crockpot Venison Stew delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Crockpot Venison Stew is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Crockpot Venison Stew estimated approx 15 mins.

To begin with this recipe, we must prepare a few ingredients. You can cook Crockpot Venison Stew using 12 ingredients and 5 steps. Here is how you cook that.

My mom used to make this for me when I was a kid. I love venison and am excited that my kids enjoy it as well.

Ingredients and spices that need to be Make ready to make Crockpot Venison Stew:

1. 2 lb cubed venison
2. 2 medium parsnips
3. 1 large yellow squash
4. 16 oz petite carrots (peeled)
5. 4 tbsp horseradish
6. 30 oz cream of mushroom soup
7. 15 oz beef broth
8. 6 medium button mushrooms
9. 4 tbsp lemon pepper
10. 2 tbsp ground ginger
11. salt
12. ground black pepper

Instructions to make to make Crockpot Venison Stew

1. Pour half of the cream of mushroom soup and half of the beef broth in the bottom of the crock pot, stir to mix.
2. Put venison and all seasoning in the crock pot.
3. Peel and cut parsnips, I slice mine (medium thickness) and put them in with the meat. Cut the squash in half and then chop and add to the crock pot. Add in petite carrots and mushrooms.
4. Pour the remaining soup and broth over the meat and veggies.
5. Cook on low for 6 hours. Turn to high for the last hour. (Or cook on low for 8-9 hours)

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