I used this recipe as inspiration.
Basically, I put a pound (or so) of ground venison in the slow-cooker, added two cans of mushroom soup, some extra pepper, and let it cook on low all day. At dinner time, I cooked up a bag of egg noodles, added some butter (and Phil added more), then served the results together.
Voila! Dinner is served!
Showing posts with label venison. Show all posts
Showing posts with label venison. Show all posts
Sunday, January 3, 2016
Sunday, December 13, 2015
Slow-cooker Venison Stew
Original recipe here.
This turned out SO good. - great flavor, and the meat got really tender.
I forgot the beer, so used stock instead. I also used canned mushrooms.
And I think I forgot to add the flour, so I guess that's optional. Oh, and I think I left the roast whole and broke it up after it cooked.
I think you could also use beef instead of venison.
Slow-cooker Venison Stew!
Ingredients
2 cups (1-inch) cubed peeled Yukon gold or red potato
2 cups cremini mushrooms, quartered
1 cup (1-inch) cubed onion
1 cup (1-inch-thick) slices celery
1 cup (1-inch-thick) slices carrot
1/3 cup tomato paste
2 teaspoons chopped fresh oregano
1 1/2 teaspoons sugar
1 1/2 teaspoons chopped fresh thyme
1 teaspoon chopped fresh rosemary
3/4 teaspoon freshly ground black pepper
1/2 teaspoon salt
2 large garlic cloves, minced
1 bay leaf
1/4 cup all-purpose flour (about 1 ounce)
1/8 teaspoon salt
1/8 teaspoon black pepper
1 pound venison tenderloin, cut into 1 1/2-inch pieces
1 tablespoon canola oil
1 cup brown ale (such as Newcastle)
1 (14-ounce) can less-sodium beef broth
Preparation
Layer first 14 ingredients in an electric slow cooker.
Combine flour, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a shallow dish; dredge venison in flour mixture. Heat oil in a large nonstick skillet over medium-high heat; add venison. Cook 4 minutes or until browned on all sides, turning frequently. Add venison to slow cooker. Pour beer and broth over venison. Cover and cook on low 7 1/2 hours or until meat is tender. Discard bay leaf.
Stew can be frozen in an airtight container for up to three months; add a little more water or beer when reheating.
This turned out SO good. - great flavor, and the meat got really tender.
I forgot the beer, so used stock instead. I also used canned mushrooms.
And I think I forgot to add the flour, so I guess that's optional. Oh, and I think I left the roast whole and broke it up after it cooked.
I think you could also use beef instead of venison.
Slow-cooker Venison Stew!
Ingredients
2 cups (1-inch) cubed peeled Yukon gold or red potato
2 cups cremini mushrooms, quartered
1 cup (1-inch) cubed onion
1 cup (1-inch-thick) slices celery
1 cup (1-inch-thick) slices carrot
1/3 cup tomato paste
2 teaspoons chopped fresh oregano
1 1/2 teaspoons sugar
1 1/2 teaspoons chopped fresh thyme
1 teaspoon chopped fresh rosemary
3/4 teaspoon freshly ground black pepper
1/2 teaspoon salt
2 large garlic cloves, minced
1 bay leaf
1/4 cup all-purpose flour (about 1 ounce)
1/8 teaspoon salt
1/8 teaspoon black pepper
1 pound venison tenderloin, cut into 1 1/2-inch pieces
1 tablespoon canola oil
1 cup brown ale (such as Newcastle)
1 (14-ounce) can less-sodium beef broth
Preparation
Layer first 14 ingredients in an electric slow cooker.
Combine flour, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a shallow dish; dredge venison in flour mixture. Heat oil in a large nonstick skillet over medium-high heat; add venison. Cook 4 minutes or until browned on all sides, turning frequently. Add venison to slow cooker. Pour beer and broth over venison. Cover and cook on low 7 1/2 hours or until meat is tender. Discard bay leaf.
Stew can be frozen in an airtight container for up to three months; add a little more water or beer when reheating.
Friday, December 4, 2015
Shredded BBQ Venison
Phil and Paul got a deer! Such bountiful blessing. Such need to research new recipes!
This one was good.
It recommends serving on rolls, but I made baked potatoes and served over that, which turned out nicely.
It seemed like a lot of fluid before I shredded the meat, but once the meat was shredded, the liquid spread out and was worth keeping.
Original recipe here.
Shredded BBQ Venison
Ingredients
1 boneless venison roast (4 pounds)
1-1/2 cups ketchup
3 tablespoons brown sugar
1 tablespoon ground mustard
1 tablespoon lemon juice
1 tablespoon soy sauce
1 tablespoon liquid smoke, optional
2 teaspoons celery salt
2 teaspoons pepper
2 teaspoons Worcestershire sauce
1 teaspoon onion powder
1 teaspoon garlic powder
1/8 teaspoon ground nutmeg (optional)
3 drops hot pepper sauce (optional)
Directions
Cut venison roast in half; place in a 5-qt. slow cooker. In a large bowl, combine the ketchup, brown sugar, mustard, lemon juice, soy sauce, liquid smoke if desired and other seasonings. Pour over venison. Cover and cook on low for 8-10 hours or until meat is tender.
Remove roast; cool slightly. Shred meat with two forks; return to slow cooker and heat through. Using a slotted spoon, place meat mixture on bun bottoms. Replace tops. Yield: 14-18 servings.
This one was good.
It recommends serving on rolls, but I made baked potatoes and served over that, which turned out nicely.
It seemed like a lot of fluid before I shredded the meat, but once the meat was shredded, the liquid spread out and was worth keeping.
Original recipe here.
Shredded BBQ Venison
Ingredients
1 boneless venison roast (4 pounds)
1-1/2 cups ketchup
3 tablespoons brown sugar
1 tablespoon ground mustard
1 tablespoon lemon juice
1 tablespoon soy sauce
1 tablespoon liquid smoke, optional
2 teaspoons celery salt
2 teaspoons pepper
2 teaspoons Worcestershire sauce
1 teaspoon onion powder
1 teaspoon garlic powder
1/8 teaspoon ground nutmeg (optional)
3 drops hot pepper sauce (optional)
Directions
Cut venison roast in half; place in a 5-qt. slow cooker. In a large bowl, combine the ketchup, brown sugar, mustard, lemon juice, soy sauce, liquid smoke if desired and other seasonings. Pour over venison. Cover and cook on low for 8-10 hours or until meat is tender.
Remove roast; cool slightly. Shred meat with two forks; return to slow cooker and heat through. Using a slotted spoon, place meat mixture on bun bottoms. Replace tops. Yield: 14-18 servings.
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