Rancho-Slo Venison



1 lb Venison - Well trimmed (remove all fat)
1 Tablespoon oil
3 - 4 carrots peeled and sliced
3 potatoes scrubbed and chopped bite size
1 (or 2) medium white onions
1 12 oz can diced tomatoes ( I like to use either stewed or the Rotel tomatoes with the green chilies in them)
1 package onion soup mix.
1 (or more to taste) garlic cloves minced
salt and pepper to taste (wait until right before serving)

Soak the venison overnight in a large bowl with 1 Tablespoon of baking soda. The next morning dump the water and out and rinse very well.

Brown the meat

Put everything into a slow cooker ( any method of slow cooking works well - Dutch oven, pot on stove with low heat, etc.). Add enough water (cold, hot
--- it doesn't really matter) to cover the ingredients over about 1/2 to 3/4 of an inch. Cover, put on low and let cook all day.

Right before serving, thicken juices with cornstarch and water (1 Tablespoon Cornstarch to 1/4 cup of water) and salt and pepper to taste.

I have taken this to pot luck suppers and have had people who 'can't eat venison' swear up down and sideways that this was beef stew.

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