Crockpot Autumn Venison Stew
INGREDIENTS
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4 lb. venison leg (hindquarter, cut into 2-inch cubes, all silver skin removed)
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Kosher salt and black pepper
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2 cups flour
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3 Tbs. olive oil
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1⁄2 stick butter
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1 cup red wine
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2 16-oz. cans beef broth
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1 16-oz. can chicken broth
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2 Vidalia onions, skinned, cored, large dice
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1 lb. carrots, peeled, cut into rounds
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1 lb. celery, medium dice
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2 tomatoes, large dice
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1 lb. parsnips, peeled, medium dice
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1 lb. rutabaga, peeled, medium dice
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1 lb. turnips, peeled, medium dice
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2 lb. Yukon gold potatoes, large dice
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1 lb. portabello mushrooms, quartered
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1 lb. mustard greens, chopped
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5–7 sprigs fresh rosemary, plucked from stem and minced
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1 Tbs. chopped garlic
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1 Tbs. Worcestershire sauce
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3 Tbs. Sriracha chili sauce (you can find it at your local grocer)
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1 Tbs. Tabasco sauce
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