Because Jen’s Dad, brother, and daughter are all hunters, we always end up with enough venison to last almost a full year by the end of deer hunting season. Paired up with savory winter veggies such as sweet potatoes and parsnips, it delivers a hearty, soul-satisfying stew. Don’t let the venison scare you away, though. This is equally delicious with beef or lamb!

This stew gets it’s name from our cameraman, Ryan Evans. Ryan was working as a photographer for a local newspaper. When returning home one night, he ran into a deer – or the deer ran into him – ruining a perfectly good car. Hence the name Retribution Stew, Ryan thinks the best way to get back at the Deer is to eat it!


2 lbs of lean stew meat – we use venison but beef or lamb work just as well
1 Parsnip chopped roughly
1 medium sweet potato chopped roughly
1 leek
1 box (32 ounces) of Beef Broth

Cut the leek long wise then chopped into small bits, place in a large bowl of water and swish around let the leek pieces float to the top and dip them off to keep all the sand in the water.

Heat a skillet on medium high heat till piping hot.

Dredge the cubed stew meat in flour (all purpose or soy). Place the meat in the skillet watching it so that it only sears, remove pieces to a dish to hold. Doing these pieces in batches makes the browning go much faster.

Place all the ingredients into the crockpot, put the meat on the bottom as it takes the longest to cook, cover everything with the broth. (This can be cooked on top of the stove instead of the crockpot but you have to be very attentive to make sure it doesn’t stick.)

Crock pots vary but a rule of thumb is low for 8-10 hours, high for 4-6 hours. Cooking on top of the stove requires that the mixture is brought to a boil then reduced to a simmer for about 1 ½ hours. Check it often to make sure there is enough broth.