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Slow Cooker Fajita Deer Stew

This stew recipe is perfect for winter months and cool evenings. Make it ahead of time and send it back to the deer lease or take it camping. It also works as an easy weeknight dinner when the evening is full of practices or working late.

Ingredients

  • 4 cups deer meat chunks-back strap or roast pieces work great 4 chicken breast could be substituted or 2lbs ground meat
  • 2 Tablespoons soft butter
  • ½ onion sliced
  • 2 bell peppers
  • 1 can diced tomatoes
  • 1 can whole kernel corn drained
  • 1 cup carrots diced
  • 1 cup green salsa
  • 1 large can red enchilada sauce
  • 1 zucchini
  • 1 squash
  • Greek yogurt or sour cream for garnish
  • Shredded cheese for garnish

Instructions

  • Line slow cooker with a liner.
  • Wash deer meat and place on the bottom.
  • Spread meat with butter.
  • Chop onions and bell peppers and place on top. Slice for fajitas or cut into bite-sized pieces.
  • Drain can of corn and add to a slow cooker.
  • Pour in diced tomatoes, salsa, and enchilada sauce.
  • Cover and cook on low for 8 hours.
  • About 30 minutes before eating, cut squash and zucchini into bite-sized pieces and add to slow cooker.
  • Stir into soup.
  • Replace lid and cook for a few more minutes while you gather bowls, spoons and set the table with garnish.
  • Serve in a bowl as stew, or over rice or cauli rice. Garish with Greek yogurt or cheese, if desired.