Two-tone Potato Stew
with venison
Ingredients
1 pounds venison loin, cubed
1 Tbsp Worcestershire sauce
3 tsp Cholula hot sauce
1 (16 oz) can stewed tomatoes
1 (14 oz) can beef broth
1 tsp fresh oregano, snipped
1 tsp fresh thyme, snipped
2 garlic cloves, minced
½ tsp paprika
2 cups water
2 Russet potatoes, peeled and cubed
2 Sweet potatoes, peeled and cubed
1 sweet yellow onion, chopped
2 Tbsp cornstarch
1/4 cup cold water
Salt and black pepper to taste
Directions
1. Place venison, Worcestershire, Cholula, tomatoes, broth, oregano, thyme, garlic, paprika, potatoes and onions in slow cooker. Set to high, cook 4 hours.
2. Reduce to low heat.
3. Whisk together cornstarch and water and stir into stew. Season with salt and pepper. Cook an additional 4 hours.
