My neighbor just gave me some venison steak and about a pound of ground venison.
Anyone have any suggestions as to how one should cook them?
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My neighbor hunts; he gave me a shoulder roast. Here is what I did with it:
I put it in a tupperware container with some minced garlic, minced ginger, and
minced red pepper; I poured a bottle of red wine over, and added a few splashes
of Worchestershire sauce, letting in marinate overnight in the refrigerator,
turning occasionally.
I then took out my trusty CrockPot and sliced two turnips, two parsnips, two
carrots, and two onions. I added a tablespoon each of minced garlic, minced
ginger, and minced red pepper. I put the roast on top of this, discarding the
marinade. I took half a bottle of Italian dressing, filled the bottle with
Sherry, gave it a shake, then poured the mixture onto the roast. I added a few
splashes of Worchestershire sauce over, put the lid on, and set the dial on
‘low’. I then left it to simmer for about 10 hours.
Just before dinner, I removed the meat and (using a slotted spoon) the roots,
placing them in the oven on ‘warm.’ I put a few tablespoons of tapioca powder
in a small jar of water, put the lid on, then shook it. I poured the juices
from the CrockPot into a saucepan, then turned up the heat to maximum. When the
juices boiled, I poured in the tapioca/water mixture and stirred until the
juices thickened into gravy. Served with a tossed salad and Merlot.
It was delicious.
Both my father and I are diabetics; between us we ate most of the roast and most
of the vegetables. Our sugar levels hardly budged.
March 29th, 2007 at 11:07 am
My neighbor hunts; he gave me a shoulder roast. Here is what I did with it:
I put it in a tupperware container with some minced garlic, minced ginger, and
minced red pepper; I poured a bottle of red wine over, and added a few splashes
of Worchestershire sauce, letting in marinate overnight in the refrigerator,
turning occasionally.
I then took out my trusty CrockPot and sliced two turnips, two parsnips, two
carrots, and two onions. I added a tablespoon each of minced garlic, minced
ginger, and minced red pepper. I put the roast on top of this, discarding the
marinade. I took half a bottle of Italian dressing, filled the bottle with
Sherry, gave it a shake, then poured the mixture onto the roast. I added a few
splashes of Worchestershire sauce over, put the lid on, and set the dial on
‘low’. I then left it to simmer for about 10 hours.
Just before dinner, I removed the meat and (using a slotted spoon) the roots,
placing them in the oven on ‘warm.’ I put a few tablespoons of tapioca powder
in a small jar of water, put the lid on, then shook it. I poured the juices
from the CrockPot into a saucepan, then turned up the heat to maximum. When the
juices boiled, I poured in the tapioca/water mixture and stirred until the
juices thickened into gravy. Served with a tossed salad and Merlot.
It was delicious.
Both my father and I are diabetics; between us we ate most of the roast and most
of the vegetables. Our sugar levels hardly budged.