Apple Cider Venison Stew

Apple Cider Venison Stew

Mike Barcaskey


2 pounds venison, cubed
Oil, for searing
8 carrots, cubed
6 potatoes, cubed
2 apples, cut in wedges
2 tsp salt
1/2 tsp thyme
2 Tbsp finely minced onion
2 cups apple cider
Flour, for thickening


In a skillet, brown the meat in the oil over high heat. Place the carrots, potatoes and apples in a slow cooker. Add the meat and sprinkle with the salt, thyme and onion. Pour the cider over meat. Cover and cook on low setting for 10 to 12 hours. Thicken gravy with flour, if needed