Slow-Cooked Venison With Apples and Sweet Potatoes

I ate venison four days in a row last week. We had it for dinner a couple of nights; I ate leftovers for lunch. 

After the third day I started to feel a little like a cavewoman, but I was cool with it. I guess It never got old because we go so long without venison that when it's in the house, it's a huge treat. 

So I didn't mind one bit last night when the husband suggested we eat venison again tonight. But I needed a new way to make it that didn't require grilling or pan-frying - our trusty usual methods.

I turned to my new (it was printed in 2009, yes, but I got it for Christmas, so I consider it "new") slow-cooker cookbook and found a recipe for beef with apples and sweet potatoes. I swapped the beef for venison, cut the recipe in half and called it a day - a day where I could sit around and finish the novel I was reading, catch up on my TV shows and relax with the fam 'cause dinner was cooking itself.

We liked this a lot. The husband commented that the apple was pretty sweet and that the sauce smelled sweet, but he didn't mean it in a bad way. It all smelled fabulous while cooking, and I loved the hint of cinnamon. 

Next time, I think I might even add a little more cinnamon, and I might even let the meat cook a little before adding in the sweet potatoes and apples. (The sweets and apples got a little mushy after four hours in the slow cooker. If you're like the husband and you don't mind mushy veggies, I'm sure you'll be fine letting it all cook together the entire time.)

Overall, though, this was a winner. Our only complaint? We don't have a hint of leftovers.

Not one bite - not even for that guy.

The husband wanted me to show you his dish, complete with a slice
of homemade English muffin bread on the side.

Slow-Cooked Venison With Apples and Sweet Potatoes

Adapted From Crock-Pot Slow Cooker Best-Loved Recipes

1 lb. venison stew meat

9 ounces sweet potatoes (or 1 medium sweet potato) cut into chunks

1 cup chopped onion

1 1/4 cup chopped apple (or 1 medium apple)

1 1/2 garlic cloves, minced

1/3 cup fat-free beef broth

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon thyme

For the sauce:

1/4 teaspoon black pepper

1/4 teaspoon thyme

1/4-1/2 teaspoon cinnamon

2-3 teaspoons cornstarch (more for thicker sauce)

Cut the venison, sweet potatoes, onion and apple.

Place in slow cooker with garlic, broth, salt, pepper and thyme.

Cook on low for 4 hours or until meat is cooked. 

Scoop out the meat, sweet potatoes and apple, and place in a bowl; cover with foil to keep warm.

Stir together the sauce ingredients and whisk into the remaining broth in the slow cooker. Cover and cook on high for 10-15 minutes or until it has thickened. 

Serve the sauce over the venison stew mixture and enjoy!