|Such a delightful aroma waiting for this|
meal, but oh so worth it
(Its consistency is a cross between
a soup and stew = Stoup! ;)...
Although labor intensive, you’ll be reaping rewards many times over each and every time you open a jar and partake of your pickled sockeye...
SANDRA’S SLOW-COOKER VENISON MEATBALL and VEGETABLE STOUP
Servings: (8 to 10)
Prep: 20 Mins.
Slow-Cooker: 4 Hrs. Total (2 Hrs. on High +2 Hrs. on Low)
INGREDIENTS (I used all organic vegetables, and Martie's Organic Magic Mexican Seasoning)
Meatballs (can be made ahead of time and stored in freezer or refrigerator):
1 lb. extra-lean venison burger, rolled into 1” meatballs (or moose, buffalo, etc.)
1 egg, slightly beaten
2 tablespoons milk
1/2 cup homemade seasoned breadcrumbs
1 garlic clove, finely minced
3 tablespoons onion, finely minced
½ teaspoon dry mustard
½ teaspoon celery seeds
½ teaspoon Martie’s Magic Mexican Seasoning
4 medium red potatoes, scrubbed and cut into 1” cubes
2 carrots, scrubbed and chopped into ½” slices
3 leaks, cut in half lengthwise, washed, and sliced into 1/2 “ pieces
--(tender white and light green parts only)
2 ribs celery, chopped into ½” slices
¼ cup whole sweet peas, strings removed, and cut in half
1 small zucchini, cut into ½” slices
1 celery root, peeled, and cut into 1” cubes
1 (14.5 oz. can) diced tomatoes, undrained
1 (7 oz. can) tomato sauce
3 cups low-sodium beef broth
2 tablespoons dried minced onion
1 tablespoon worcestershire sauce
2 tablespoons white wine vinegar
1-1/2 teaspoons Martie’s Magic Mexican Seasoning
1 tomato, chopped
1 avocado, chopped
Fresh sprigs of parsley
Preheat the oven to 350. Line a baking sheet with foil, and spray with olive oil, and set aside.
In a medium bowl, mix together the meatball ingredients. Roll into 1” balls (I do so using a small scoop to ensure the meatballs are uniform in size). Place on prepared baking sheet, and par-bake for 15 minutes.
Meanwhile, layer the vegetables in a, cold, 5-qt. slow-cooker in order listed. When the meatballs are par-baked, add them to the slow-cooker. In a medium bowl, combine the remaining stoup ingredients, and pour over meatball mixture.
Cover, and cook on high for 2 hours, then reduce to low for 2 hours, or until the vegetables are tender.
To serve, ladle stoup into bowls, and garnish with fresh tomatoes, avocados, and a sprig of parsley. ~ Enjoy!