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Since man began hunting, deer meat has been a diet staple.

Venison stew is one of my favorite.

Try this Finnish version for a lean, healthy alternative to beef:

2 – 3 pounds of cubed venison meat

2 pounds of peeled and cubed potato’s

1 large onion – diced

1 medium peeled and cubed rutabaga (1/2 inch cubes – do not omit)

1/4 head of cabbage – shredded

1 pound of sliced carrots

3 long stalks of chopped celery

8 ounces of frozen corn

8 ounces of frozen peas

2 – 16 ounce cans of beef broth

2 tablespoons lemon juice

1 heaping tablespoon whole allspice

2 tablespoons Worcestershire sauce

1 teaspoon Five Spice (Chinese Style)

1 1/2 teaspoon salt

1 1/2 teaspoon course ground pepper

Put It All Together

Using a large Crock Pot or Dutch Oven, combine all ingredients. Fill with water to about an inch from the top, then cover.

Set the Crock Pot on low (not warm) and cook for 8 to 10 hours. Turn on high the last hour before serving. If you are using a Dutch Oven; fill with water to about an inch from the top, then cover. Cook on top of stove with low heat for about 4 hours. A good way to check cooking progress is to taste test the potato’s/rutabaga’s/carrots for tenderness. Once all are tender, turn heat down to a low simmer and simmer for 1 more hour to cook in the great flavors