This is quick and easy, and works great if you want to have something stick to yer ribs worthy... I highly recommend the use of the slow cooker for this, but if you don't have one, remember that once everything is in the same pot, slow and low heat....
3 or 4 venison chops (Or 2 steaks, or part of a roast) – ALL fat & silver skin removed
3 or 4 nice sized potatoes (cubed)
2 cups baby carrots
Vegetables (corn, peas, etc.) to taste (frozen is better than canned)
Beef bouillion (cubes, liquid, powder...)
Salt & Pepper to taste
A few pinches (1/4 – 1/2 tsp.) of garlic powder
2 Bay leaves
Any other spice you want to try…in small amounts. (dried oregano is nice)
Soak meat for 8 – 24 hours in milk (this will remove most of the “wild” taste, if you want it gone, as well as tenderize it to some degree) * See note below *
Cut meat into small cubes, then coat with flour
Add olive oil and a few dabs of butter to cover bottom of frying pan with a small layer ) 1/4” or less deep) heat pan until butter is melted and oil is thinned some.
Cook meat in hot frying pan until done. You need to stir this a lot or the meat will burn. Remember there is no fat on the meat…
Place meat, potatoes, and vegetables into slow cooker.
Add 6 – 8 cups or water to frying pan (leave the leftovers from cooking the meat in there), along with enough beef boullion for that much water. Bring it to a boil, then slowly add flour to thicken. (no as thick as gravy, but not thin like soup)
Add sauce to slow cooker. Turn on high and cover. Stir once an hour for 2 hours, then turn cooker to low until potatoes are fully cooked. Remove Bay leaves and serve.
This should serve 5 or 6 people pretty easily.
***For those of you who aren't used to eating venison, I HIGHLY recommend soaking the meat in milk. Just put enough milk in a glass bowl or tupperware conatiner large enough to cover the meat, cover the container, and put it in the fridge for 8 - 24 hours. Any milk will work, but 2% or whole work best. Pour the milk out, pat the meat dry and go from there.***
As far as veggies go... I've used beans, corn, peas, broccoli, just about anything that might give it a different texture or slight flavor change. My kids like this one almost as much as Daddy does....
I'd add pics, but don't have any of it looking good right now....