Recipe of the Week: Deer Stew, by ALC

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Ingredients:

  • 3-4 pound deer roast
  • 2 tsp salt
  • 1/2 tsp pepper
  • 1 clove garlic, minced
  • 1 can cream of mushroom soup
  • 1 can of tomato sauce
  • 2 onions, chopped coarsely
  • 1 lb baby carrots
  • 4-5 medium potatoes, quartered

Directions:

  1. In a slow-cooking crock pot, combine deer with salt, pepper, garlic, and onions.
  2. Add cream of mushroom soup, tomato sauce, and enough water to cover meat.
  3. Cover and cook on low for 4 to 6 hours. (I usually cook overnight.)
  4. Add potatoes and carrots, cook an additional 3-4 hours until carrots and potatoes are tender.

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