  Crockpot Autumn Venison Stew(SERVES 8) 4 lb. venison leg (hindquarter, cut into2-inch cubes, all silver skin removed) Kosher salt and black pepper 2 cups flour 3 Tbs. olive oil 1/2 stick butter 1 cup red wine 2 16-oz. cans beef broth 1 16-oz. can chicken broth 2 Vidalia onions, skinned, cored, large dice 1 1b. carrots, peeled, cut into rounds 1 Ib. celery, medium dice 2 tomatoes, large dice 1 Ib. parsnips, peeled, medium dice 1 Ib. rutabaga, peeled, medium dice 1 Ib. turnips, peeled, medium dice 2 Ib. Yukon gold potatoes, large dice 1 Ib. portabello mushrooms, quartered 1 Ib. mustard greens, chopped 5 - 7 sprigs fresh rosemary, plucked from stem and minced 1 Tbs. chopped garlic 1 Tbs. Worcesterhire sauce 3 Tbs. Sriracha chili sauce (you can find it at your local grocer) 1Tbs. Tabasco sauce DIRECTIONS 1. Season the venison with salt and pepper. Coat with flour. 2. Heat a skillet to medium-high and add olive oil. Sear venison to a golden brown. Add butter to coat. 3. Add red wine to the pan and make a paste. Pull pan from heat. 4. Transfer venison and paste to a large crockpot. Add beef and chicken broth. Turn crockpot to high and let cook for 1 1/2 hours, stirring occasionally. 5. Add all other ingredients. Cover and simmer for another 1 1/2 hours on high. Add water to the stew if necessary. 6. Turn crockpot to low and go hunting. When you return in a couple of hours, serve with fresh, hot buttermilk biscuits |