Simple Venison Stew
(substitute any red meat wild game or domesticated beef)
Prep Time: 10 min. Cook Time (Crockpot): 5-6 hours
2 lbs. venison stew meat (simply put, meat cut into cubes)
1 can chopped tomatoes with juice
1 can tomato paste
2 cans cream of chicken condensed soup (substitute for one a cream of mushroom or cream of celery)
4 Tablespoons steak marinade (I used Dale's)
1 whole onion, chopped
4 cloves garlic, chopped
sea salt, to taste
black pepper, to taste
2 Tablespoons onion powder
2 Tablespoons smoked paprika
1 lb. fresh asparagus, cut into 1.5 in. lengths
carrots, chopped (optional)
Brown rice, cooked just prior to serving
- Season meat with salt and pepper and brown in a large skillet over medium high heat. About halfway through browning, add 2 Tablespoons of steak seasoning. Once browned, dump into crockpot.
- Put onions and garlic in same skillet, reduce heat to medium and sautee just to soften for about 2 minutes.
- In medium bowl add the remaining steak marinade, the tomato paste, the two cans of cream of chicken soup, and about 1 tablespoon of the juice from the canned tomatoes. Mix together. Pour into crockpot.
- Dump the can of tomatoes and juice into the crockpot. Add paprika, garlic powder, salt and pepper, and asparagus (also carrots). Mix well.
- Cover and cook for 5-6 hours. Serve over brown rice.
Mango Blueberry Ice Cream
Prep/Cook Time: 5 minutes, soft serve style
1/2 cup lowfat buttermilk
small handful of frozen blueberries
handful of frozen mango chunks
2 tsps Splenda sugar substitute
1 oz. chocolate chips, optional
Add frozen berries, mango and splenda to food processor and chop well. Add in buttermilk and blend until creamy. Serve topped with chocolate chips.
I use this approach for anything. I made banana peanut butter ice cream for my son yesterday. The key is frozen fruit. You can substitute regular milk but be careful not to get too much in there or to take time to refreeze the result otherwise it may be more of a smoothie than ice cream. See?