Crock Pot Stew

There’s nothing better than coming home from work or back to camp after a hard day of hunting and having and a hot supper like this waiting for you. This recipe will do that and more.

1/4 cup olive oil
1/2 stick butter melted
1 1/2 lbs venison
2 tbs chipotle rub
1 large sweet onion sliced into thin wedges
1/2 cup rosemary (fresh)
4 cloves garlic chopped
salt and pepper
4 stalks celery coarsely chopped
1 lb carrots coarsely chopped
12 small baby red potatoes halved or 1 large russet
potato cubed
1/4 cup balsamic vinegar
1 can tomato sauce (29 oz)
4 bay leaves
2 portabella mushrooms sliced

Combine olive oil and melted butter, and sauté venison in the mixture. Add chipotle rub, onions and rosemary. Salt and pepper to taste. Place into crock pot with vegetables. Add balsamic vinegar, tomato sauce and mushrooms. Cook in a crock pot for 1 hour on high. Reduce heat to low setting, cook for 2 hours or until you get back. Season with hot sauce to taste.