Journal 5/9/2010 Happy Mother's Day!

For all you busy moms out there I'm sharing the recipe that I'm trying out today.

Yesterday, I reflected a bit on friendship. Well the recipe today is sorta related. Other friends of ours gave us some HUGE chunks of venison (Thanks Smitty and Donna!). I have never cooked venison and I'm on Weight Watchers, so I consulted their recipe database and found a Middle Eastern spin on a lamb stew. Lamb and Venison are a little similar in their texture, leanness, and gamy flavor. So check out my spin which should only be 7 points. (BTW the cumin, coriander and cayenne was added per my own taste in spices)

Middle Eastern Venison Slow Cooker Stew
POINTS: 7

15 oz canned chickpeas
14 1/2 oz canned diced tomatoes, undrained
1 large onion(s), chopped
1 large garlic clove(s), minced
2 tsp ginger root, freshly grated
1 tsp table salt
1/2 tsp ground cinnamon
1/4 tsp black pepper
1 Tbsp fresh lemon juice
1 pound(s) raw venison
3/4 cup(s) reduced-sodium chicken broth
4 tsp McCormick Ground cumin
1 Tbsp ground coriander
1/4 tsp cayenne pepper

Place venison in a 5-quart slow cooker. Add remaining ingredients, except lemon juice; stir well. Cover and cook on low for 7 to 8 hours.
Stir in lemon juice and let stand for 5 minutes for flavors to blend. Yields about 1 1/2 cups per serving

Thank you for visiting and enjoy!
Sarah Justice
Cherish-Live-Dream Photography