RicinYakima
High Steppes of Eastern Washington
Everything sounds good, except the brown sugar.
Not much just a tablespoon to take the sourness away.Everything sounds good, except the brown sugar.
Well I'm open to any recipe! I can cook on the stove also!Sorry, Cindy doesn't make venison in a slow cooker. Usually, a Magna-lite Dutch oven, on the stove top.
Much of our venison other than back loin and tenderloin, gets ground to burger and most of the chunks boned out of the hind quarters get canned. The neck roast often get browned then put in the crock pot with potatoes, carrots, onion, and celery. Then the juice left after an over night cooking gets reduced, turned into gravy and served over the mashed vegetables.Hey,
Anybody have a good recipe for Venison chunks in a slow cooker? Really would like to find one that lets the flavor of the venison come through!
The ones on the internet searches seem like the are for surpressing the wild game flavor and covering it up!
Forgot to mention, I put a few drops of Crystal Hot Sauce, in the bowl at serving. IMO, if you put it in while cooking, it looses the zing. Also like either Russian Rye (with caraway seeds) or Russian/Jewish pumpernickel bread to sop up the gravy.Thanks! Just added this to my recipes!