Maine Venison Stew

1. Combine the venison, potatoes, onions, celery, carrots, bouillon, broth, and seasoning sauce in a slow cooker. Pour in just enough water to cover. Turn to High and cook until the stew comes to a boil. Reduce heat to Low and continue cooking until the venison is tender, about 8 to 10 hours.

2. Ladle off any fat which has collected on the surface, then stir in the peas and mushrooms if using. Season to taste with salt and pepper. Whisk together the cornstarch and water. Stir this into the stew, increase heat to High, and cook until the stew has thickened and the peas have warmed through.

To remove as much fat as possible, try the following

Rather than ladling the fat off before you add the peas, mushrooms, and cornstarch, allow the stew to cool, then refrigerate overnight. The next day, the fat will have hardened on top and can be easily removed. Proceed by adding the remaining ingredients, and cooking until thickened.