Re: [slowcooker] Deer/Venison Recipes
- Here's one of the venison recipes I copied down from this list. You might
have found this in the archives already.
Mary Wells posted this recipe a little bit ago. Here it is with her notes.
I'd marinate the venison in vinegar (white or apple) before adding it to
the crockpot, as previously suggested by other posters.
Venison and Apple Koresh
Recipe By :page 66
Serving Size : 4 Preparation Time :0:00
Categories : Hearty Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon vegetable oil
2 pounds venison stew meat (shoulder or leg) -- cut into
large bite-size cubes
1 onion -- chopped
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cinnamon
1/2 cup yellow split peas
1 tablespoon tomato paste
3 tablespoons sugar
3 tablespoons cider vinegar
1/2 teaspoon saffron threads in 2 tablespoons boiling water
1 tablespoon butter
4-quart slow cooker
Shalah Williams, an Iranian who's lived in deer-plagued northern Virginia
for many years, taught my mom how to make this tangy, slightly sweet koresh,
a stew that is usually identified by the fruit that is featured ("apple
koresh," "apricot koresh ") rather than the meat, which is generally lamb.
You can use lamb- or beef-stew meat instead of venison.
In a large skillet or saute pan, heat the oil over medium-high heat. Add the
venison and cook until nicely browned, about 8 minutes. Transfer the meat to
a 4-quart slow cooker. Add all the remaining ingredients except the apples
and butter and pour in 2 cups water. Cook, covered, on the low setting for 6
Peel and core the apples and cut them into large chunks. Heat the butter in
a large skillet over high heat. Add the apples and cook until lightly
browned, about 8 minutes.
Turn the slow cooker to the high setting and fold in the apples. Cook,
uncovered, for 1 hour, or until the apples are tender and the sauce is
thickened somewhat. Serve hot.
"Secrets of Slow Cooking by Liana Krissoff"
"(c)2005 Stewart, Tabori Change; ISBN 1-58479-441-0"
On 11/30/06, Kim Malo <kmalo17@...> wrote:
> At 03:15 PM 11/30/2006, siharmon@... <siharmon%40aol.com> wrote:
> >Well, we had a discussion on this last year. I don't think there will
> >alcohol left in anything in a crock pot after 8 hours of cooking; I
> >think it
> >will boil off and vent out the top...
> Actually from a time when I was on medicine and was *very* careful
> about alcohol because it could cause serious liver damage if I drank
> while taking it, vs simply avoiding it on principal or taste, it
> honestly doesn't all cook off, even though what's left is
> undetectable for most people. Sigh, and me on an expense account in a
> different city several weeks while I was avoiding it, which meant no
> expense account type dining, since most of it seems to involve
> alcohol in there somewhere... <g>
> But I definitely agree with your non-alcoholic wine suggestion,
> especially since you can now get fairly dry ones (Used to be those
> were all very sweet and fruity.) pretty readily. There really isn't
> any sub for the taste, and that really looks like a recipe where that
> sort of light wine is the right addition.
> Other than that, the standard subs for red wine - merlot is a fairly
> light, non acidy but dry, flavorful red wine (for the original poster
> who doesn't drink and may not know) - are usually given as grape
> juice or cranberry juice - both too sweet IMO, but maybe watered down
> cranberry would work, especially since venison *is* often served with
> fruit based sauces; broth - which doesn't add the same depth of
> flavor; vinegar - if you used the same amount, that's way too much,
> although a much smaller amount of balsamic with water or broth for
> the volume might work; or even coffee - again too much, one for one,
> and wouldn't have the tenderizing effect of the wine, but might add
> some of the same tannic sort of flavor.
> I dunno, I might even try a combination of those things if she really
> doesn't want to use even the non-alcoholic wine, but that's also how
> I cook and am comfortable with - sort of allergic to recipes, which I
> use as general guidelines vs commandments. Non-alcoholic wine is
> definitely my first choice too though.
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- Chiming in a bit late...
My simplest recipe is to sprinkle the roast with a package of brown
gravy mix and put in about a quarter of an inch of water in the bottom
and crock for the day. The seasoning in the gravy mix cuts any gamey
taste and when the roast is done, I drain the juices into a pan, add
salt and pepper and a gravy paste (flour and milk) and make the gravy.
I don't like doing my vegetables with my meat, but if you do, I'm sure
it wouldn't change the outcome too much. You might want to cut back on
the water in the bottom just a bit.
Meretta ~ American Title Finalist
- Interesting on the gravy mix; I'll try it.
Also, I noticed a lot of comments on the gamey taste. If folks are giving
you the meat, you get what you get, but if you are hunting it, I have found
some of things over the years that really seem to give you the best venison
taste. Anyway, these may be useful to everyone in getting the best meat to start
with before we cook it.
First, the older the deer, male or female, the stronger the taste, but in
general, use the doe. If you are asked by the landowner to clean out spikes, a
young spike will taste better than an old doe. Always field dress immediately
and avoid letting the meat get too warm. This isn't a problem up north, but
in Texas, you can be hunting in 85 deg weather in January.
Second, I never let them hang more than 24 hours before I butcher them. I do
vacuum pack the meat.
Third, I trim ALL the fat and as much of the silver skin off as possible.
Unlike beef or pork fat, venison fat tends to be stronger in taste, and slightly
bitter, at least to me.
Fourth, if you are hunting them, I have gone to head/neck shots. You may not
want to do this where CWD is found, but an instantaneous kill seems to
minimize the adrenaline and other hormones that are released when the deer is shot
and starts to run. You can't always get a good shot like that, but as all
of us try to do, getting one that stops the deer ASAP is the one you want.
Fifth: Don't over cook it. There is no fat in it. It does better medium
rare, so you may want to adjust the timing a bit.
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