Recipe: Wild Game in the Slow Cooker

 

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Venison Stew for a Cold Evening!

 

Lately, I’ve been getting traffic from folks looking for wild game recipes, using their slow cooker.

Slow Cooker Cooking by Lora Brody has several good ones. (Published in 2001, ISBN = 068817471X, $25.00).

She offers a recipe or two for pheasant, duck and rabbit. Today, however, I’m using her

Venison Stew with Mushrooms

Yield: 6 servings

Cooking Time: 6 – 8 hours on low

Slow Cooker Size: 4 quart

The meat is marinated overnight and the venison comes from the cooker more tender & flavorful than by baking.

The Marinade

1/4 cup vegetable oil

1/4 cup balsamic vinegar

1/4 cup dry red wine

1 large sprig fresh rosemary

1 large sprig fresh thyme

1 Tbsp. honey

2 Tbsp. soy sauce

For the Stew

2 lbs. venison stew meat, cut into 1 1/2 inch cubes

2 Tbsp. vegetable oil, plus more if needed

1 large carrot, peeled and cut into 1/2 inch dice

1 medium onion, peeled and finely chopped

2 garlic cloves, crushed and peeled

1Tbsp. flour – all-purpose

1 1/2 cups dry red wine

1  1/2 cups low-sodium beef broth

2 plum tomatoes, peeled, seeded and chopped (See Note)

2 bay leaves

2 whole cloves

3/4 tsp. salt, plus more if needed

freshly ground pepper, to taste

1 Tbsp. butter

10 ozs. fresh mushrooms, cleaned and cut into 1/4 inch slices

1 Tbsp. currant jelly

2 Tbsp. fresh, flat-leaved parsley

Combine marinade ingredients in non-reactive (plastic, glass) bowl or a large resealable plastic bag. Add meat to marinade and mix to get marinade into the meat. Allow the meat to marinade 12 to 24 hours, occasionally stirring the contents of bowl or kneading meat in bag.

To cook the stew, drain marinade, dry meat with paper towels. Heat the oil in a large saute pan over medium high heat. Brown meat on all sides. Transfer the browned meat into the slow cooker.

Add the carrot, onion and garlic to the saute pan and cook over medium heat for about 7 minutes. Sprinkle with flour and cook, stirring, for about 2 minutes, until you can no longer see white flour. Add the wine, broth, tomatoes, bay leaves,, cloves, 1/2 tsp. salt and pepper (to taste) to the pan.

Bring the mixture to a boil over high heat, scraping up the browned bits from the bottom of the pan. Pour this mixture over the meat in the slow cooker.

Cover and cook on low for 6 hours. Turn the cooker off and let the stew rest, covered, while you make the mushrooms.

Melt butter in saute pan over medium high heat. Add the mushrooms and cook, stirring frequently, for about 10 minutes, until they have softened and browned. Sprinkle them with the remaining1/4 tsp. salt. Set mushrooms aside.

Ladle off about 1/2 cup of the cooking liquid from the stew; place it in a small saucepan. Bring it to a simmer, and then whisk in the currant jelly and continue whisking until the jelly dissolves.

Pour this sweetened liquid back into the stew, stir well and add the mushrooms. Season for taste; remove the bay leaves.

To serve, ladle into wide, shallow bowls. Sprinkle with parsley.

NOTES: To peel tomatoes, plunge them into rapidly boiling water for 10 to 20 seconds, then remove with a slotted spoon. The skins will slip right off.

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This blog is a companion to my website:  GreatGhilliesAndGraphics.com

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Recipe: Cooking Up a Wild Game Marinade & a Little Humor

 

Cooking Up a Storm!

Cooking Up a Storm!

 

This Marinade is from

Houston Home/Garden, November 1978

It was submitted by Virginia Elverson and she states it is good for venison, duck, goose, fresh pork or lamb roast.

Marinade

1 medium onion, sliced

2 carrots, roughly chopped

1/4 cup parsley, roughly chopped

10 – 12 peppercorns, crushed

8 juniper berries, crushed*

1 branch fresh thyme or 1/4 tsp. dried thyme**

1bay leaf

1 cup wine (can substitute 1/2 c. vinegar & 1/2 c water)

1 c oil (I prefer olive, but you can use corn, peanut, vegetable)

* If you don’t have juniper berries, substitute 1/4 cup gin for 1/4 cup of the wine

** I think the 1/4 tsp of thyme is skimpy and make it 1/2 tsp.

The game can be marinated from 12 hours to several days. For a stronger herb flavor, heat all the ingredients of the marinade, except the oil, just to the boiling point; then cool slightly and add the oil.

Elverson marinates a leg of venison for 3 days in the refrigerator.

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And Now, A Little Humor ……

 

I borrowed these jokes from a great site: http://miteshasher.blogspot.com/2008/09/really-funny-jokes-hunting.html

What are Friends For?

Two men went bear hunting. While one stayed in the cabin, the other went out looking for a bear. He soon found a huge bear, shot at it but only wounded it.

When the enraged bear charged toward him, he dropped his rifle and started running for the cabin as fast as he could. He ran pretty fast but the bear was just a little faster and gained on him with every step.

Just as he reached the open cabin door, he tripped and fell flat.

Too close behind to stop, the bear tripped over him and went rolling into the cabin.

The man jumped up, closed the cabin door and yelled to his friend inside, “You skin this one while I go and get another!”

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Beer

She told me we couldn’t afford beer anymore and I’d have to quit.
Then one fine day I caught her spending $65 on makeup.
And I asked how come I had to give up stuff and she didn’t.
She said she needed the makeup to look pretty for me.
I told her that was what the beer was for. I don’t think she’s coming back.

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Mitesh has a very engaging site; Check it out!

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This blog is a companion to my website:  GreatGhilliesAndGraphics.com