SANDRA’S SLOW-COOKER VENISON MEATBALL and VEGETABLE STOUP

Such a delightful aroma waiting for this
meal, but oh so worth it
(Its consistency is a cross between
a soup and stew = 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

Stoup:

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

Garnish:

1 tomato, chopped

1 avocado, chopped

Fresh sprigs of parsley

METHOD

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!

SANDRA’S WILD ALASKA KING SALMON SMOKY KIELBASA STEW

A delightful salmon stew,
and the kielbasa adds
a bit of smoky flavor making this
absolutely scrumptious...

Servings: (4 to 6) 

Prep: 5 Mins. |

Cook 40 Mins.

INGREDIENTS

½ lb. (1/2 ring) smoked kielbasa, sliced

½ yellow onion, chopped

1 stock of celery, sliced

4 unpeeled red potatoes, scrubbed and chopped into ½” cubes

3 cloves of garlic, finely minced

1 (14 oz. can) Italian stewed tomatoes, undrained, with tomatoes broken apart

½ cup tomato sauce

3 cups low-sodium chicken broth

1 teaspoon worcestershire sauce

2 tablespoons cooking sherry

2 teaspoons freshly squeezed lemon juice

2 whole bay leaves

1 teaspoon Martie’s Magic Organic Italian Seasoning

1 lb. boneless wild Alaska king salmon fillet, skinned and cut into 1” cubes

--Parsley sprigs for garnish

METHOD

Martie's Magic
Italian Seasoning
(Organic)

In a heavy-bottom saucepan, sear the kielbasa over medium-high heat, just until golden brown.  Add the onion, celery, potatoes, and garlic and saute for 5 minutes.  Add all the remaining ingredients, except the salmon.  Bring to boil, cover, reduce heat to medium, and let simmer for 20 minutes, until potatoes are tender.  Add the salmon, folding gently to combine (so as not to break apart salmon pieces), cover, and continue to simmer for 5 minutes, just until salmon flakes easily with a fork.  Toss bay leaves.  Serve in bowls garnished with parsley sprigs, along with a salad and your favorite choice of warm crusty bread. – Enjoy!

~~~~~~~~~~~~~~~

Tip:  It’s important to cut your potatoes into smaller ½” cubes and the salmon into 1” cubes so they both properly cook timing-wise per this recipe.