This hearty meal filled with root vegetables and venison is sure to fill you with warmth and goodness on a cold day! Paired with homemade biscuits for dipping, this is a perfect fall or winter meal!
Slow-Cooked Venison Stew
Ingredients (don't feel obligated to use these vegetables! You can be flexible with this recipe):
Preheat oven to 300 degrees. In a large Dutch oven, brown venison and onion. Leaving all of the drippings in the pot, add in the remaining vegetables and seasonings, as well as the tomatoes and chicken broth. Give it a good stir, then place cover on the pot and bake for 3 hours. This can also be done in a slow cooker as well for busy nights!
After 3 hours, remove stew from the oven. Mix 1 cup milk and 1/2 cup of flour together in a separate dish until flour has been incorporated into the milk. Slowly stir the milk mixture into the stew, then return the stew to the oven to bake another 20-30 minutes.
1 T. baking powder
1 T. sugar
1 1/2 cups flour
1 tsp. salt
6 T. cold lard
3/4 cup milk
Preheat oven to 425 degrees.
Mix all dry ingredients together in a large bowl. Next, using a butter knife or fork, incorporate the lard into the dry ingredients. When you've created a crumble mixture, slowly stir in the milk. If the dough seems too sticky, add a little more flour (1/4 cup at a time). Knead the dough until it is a smooth consistency, as you would when making bread. It is important to not overwork this dough, though.
Using your palm, flatten the dough until it is 1-2 inches thick. Using a jar canning ring (or a biscuit cutter if you have one, but does anyone have that?!), cut the dough into circles and place on a greased cookie sheet. Bake for 12-14 minutes or until the biscuits are browned. Slather with butter and dive in!
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Thank you for sharing!