Monday, December 21, 2009

Dan's Hearty Brunswick Stew


1 cup chopped onions
1 stalk celery, chopped
1 pound of ground venison (or beef)
2 pounds boneless, skinless chicken breasts, cut in 1-inch cubes
1 cup baby carrots, cut into 1-inch slices
1 28 oz. can diced tomatoes, with liquid
1/2 cup ketchup
1/4 cup barbeque sauce
salt and pepper to taste
1/2 green pepper
1/2 red pepper
8 oz. sliced mushrooms
1 19 oz. can cream corn


Heat the olive oil in a large skillet. Cook the venison until browned.

In slow cooker, combine tomatoes and liquid, ketchup and barbeque sauce. Add chicken, venison, corn, salt and pepper, red and green peppers, carrots, and mushrooms. Cover; cook on low for 6 to 8 hours.

Photo credit: justinlai

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