Venison Crockpot Stew With Miso Broth

Ingredients:

• 3 large carrots, chopped into large pieces

• 1 ½ cup roughly chopped baby bella mushrooms

• 12 baby potatoes

• 1 lb venison, round or chuck cut

• 2 T fresh ginger, minced

• 4 cloves fresh garlic, minced

• 1 dried bay leaf

• ¼ t dried sage

• ¼ dried chili flakes

• 1 T temari

• 20 oz beef bone broth

• 2 T red miso paste

• Salt

• Pepper

Instructions:

1. Chop vegetables

2. Season venison with salt and pepper

3. Sear venison in an oiled pan or cast-iron skillet until browned, flipping to brown other side, approximately 2-4 minutes each side

4. Place meat in crockpot first, then add potatoes and chopped vegetables

5. Pour bone broth in and add minced ginger and garlic, herbs, and temari

6. Let cook an hour and half, then stir in miso paste, my preferred method is with a mesh strainer (see video tutorial below)

7. Let cook approximately 8 hours

8. Add salt and pepper to taste

9. Serve and enjoy! Possibly with bread, noodles or rice

This slow-simmered stew brings together the heartiness of wild venison and the savory depth of Japanese-inspired flavors. After years of experimenting with new ways to use the venison my family and I bring in season after season, I’ve found that its rich, earthy character pairs beautifully with the deep umami of certain Asian ingredients.

Serves 4-6, depending on if accompanied by bread or rice

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My tried-and-true kitchen staple! This slow-cooker is especially great for venison: https://amzn.to/3S3A5YB