Slow-cooking devices allow you to cook and hunt at the same time. For generations, busy working moms and dads have been loading their crockpot before work, setting the device to low, and returning home to the smell of a well done meal. Often, ingredients can be put in a slow-cooker still frozen and yet the results come out well.
One of the biggest mistakes that venison chiefs can make is to overcook wild game. Almost every venison recipe calls for meat to be medium to medium-rare so that the protein doesn’t dry out. A crock pot is ideal because it not only cooks venison to a fork-pulling tenderness, but allows for the addition of sauces and seasoning. As you will see in the scrumptious recipe, you not only prepare a chunk of high-protein energy, but a full meal in a single step.
Freezing Preserves Well
If you have deer or elk in the freezer, don’t be afraid to cook those last pieces that get caught in the bottom. As long as the meat isn’t freezer burned (turned brown and dried out) it can make a great stew or slow-cooked meal. Check out this recipe from the Sportsmans News website:
Here is a comforting recipe for the holidays that is quick to prepare, easy to cook, and extremely satisfying. You can utilize whatever roast you have from deer to wild boar for this recipe. You only need a crock pot and allow ample time to cook. Feel free to add any additional items you fancy, as there is nothing precise about crock pot cookery. Dial up some flavor and enjoy this for the holidays!
2-3 lb. Venison Roast
Kosher salt and fresh cracked black pepper
5 cloves garlic
1 lb. mushrooms
1 lb. carrots chopped
1 parsnip chopped
1 can (10.5 ounce) cream of mushroom soup
1 can (10.5 ounce) coffee
1 teaspoon horseradish
1 envelope (1 ounce) onion soup mix