Culinary Physics Sweet and Sour Venison Stew Deer Meat Recipes
Throw everything in a slow cooker including the juice from the pepperoncinis -meat can be frozen or otherwise, and cover. Cook for about 4-5 hours. 5-8 for frozen (venison) roasts. Shred meat periodically to maximize flavor, otherwise shred prior to serving. Serve on toasted hoagies with butter and sliced swiss or mozzarella cheese.
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Instructions. Cut venison and pork fat into small cubes that will fit in your meat grinder and place into a freezer for ~10-30 minutes (depending how cold it already is). Mix seasonings together in a small bowl. Make sure your fennel is ground up. I used a coffee grinder, but you can use a spice grinder or mortar and pestle.
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directions. Place chuck roast in crock pot. Pour bottled dressing, and remaining ingredients over top. The roast needs to be covered. I sometimes slice the roast in two pieces to make it easier to cover. Cook on low 8 to 10 hours. Take meat out of crock pot and shred with fork. Put meat back in crock and stir. Serve on sub rolls or hamburger buns.
FilePersian Fallow Deer 1.jpg Wikimedia Commons
Add sausage to pan and spread out in a thin layer. Cook for 5-6 minutes or until browned and crispy (but not burned) on the bottom. Flip the meat and break it up into smaller pieces. Cook for an additional 2-3 minutes. Remove from pan and enjoy on its own or as an ingredient for other delicious recipes!
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Bake for 15 to 20 minutes or until cooked through. Lower oven temperature to 350 degrees. In the bottom of a ungreased 9×13 pan, arrange bread slices to cover the bottom (some will be left over). Combine the cream cheese, mayonnaise, Italian seasoning; and spread of the bread slices. Sprinkle with 1/2 cup cheese.
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Combine all ingredients in your slow cooker. Set i on low 8 hours to 12 hours or high 6 to 8 hours. Check it once in an awhile to ensure there is enough liquid. Add more if needed 1/4 cup of broth, wine, water or beer. The venison will melt in your mouth tender.
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Once hot, add the onion and carrot and saute until the onion starts to soften, about 5-7 minutes. Step 2: To the vegetables, add the ground venison and brown the meat, cooking for about 8 minutes and breaking up the meat as it cooks. Step 3: Then, add the garlic, Italian seasoning, salt, pepper, and tomato paste.
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Cook the roast until it reaches an internal temperature of 125°F. The cook time will vary depending on the size of your roast. Once the roast is up to temperature, remove it from the heat and cover. Place in the refrigerator for at least 3 hours or up to a couple days before slicing to make the sandwiches.
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Trim and cut the venison roast into the 1 ½ in chunks. Put the meat in a gallon zip-lock bag. In a large measuring cup make the marinade by mixing the 2 cups red wine, minced garlic, and pepper together. Pour over the meat and seal the bag. Put the bag in a bowl, in case it leaks, and refrigerate at least 24 hours.
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Venison cuts suited for slow cooking mainly include shoulder and leg, as well as meat from older animals. These cuts should be cooked whole or diced and browned prior to cooking. Venison is also often marinated for up to 24 hours before slow cooking to cut through the rich flavour and help to tenderise the meat.
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Begin by heating a tablespoon or two of vegetable oil in the Instant Pot set on the saute function. While the pot heats, season both sides of the roast with salt and pepper. Sear both sides, 3 to 4 minutes per side, until browned. Turn off the saute function. Pour in the tomatoes, the entire jar of peppers, with juice, and add the mushrooms.
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Melt the butter in the same pan over medium heat. Add mushrooms, shallots, and garlic. Cook until mushrooms are browned and moisture evaporates, about 10 minutes. Deglaze the pan with Marsala and cream, scraping up any brown bits, and cook until liquid evaporates. Off heat stir in sage and season with salt and pepper.
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Instructions. Mix all spices in a small bowl. Measure and grind 5 pounds each of venison and pork shoulder. In a large bowl, combine both proteins and mix well. Add about ⅓ of the spice mixture and mix the meat, being sure to pull from the bottom. Add another ⅓, mixing again.
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Instructions. In a large cast iron skillet or a nonstick skillet, combine beef broth and salad dressing mix, garlic powder, onion powder, rosemary, and oregano, and bring to a simmer. Add the hot liquid to a slow cooker and set on "low". Heat 2 tablespoons oil in the same skillet over medium-high heat. Add the roast to the skillet and cook.
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Directions. In a 3-qt. slow cooker, combine the first nine ingredients. Add venison and stir. Cover and cook on low for 8 hours or until meat is tender. Using a slotted spoon, spoon into rolls. Top with pepper rings if desired.
FileWhitetailed Deer, female, Costa Rica.jpg Wikimedia Commons
8. Pass the simmered venison stock through a fine sieve into a clean pan. Heat gently, allowing to reduce to a sauce-like consistency. 9. Preheat a water bath to 65°C. 10. Place the venison loin in a vacuum bag with the olive oil and salt. Seal in a chamber sealer, then cook in the water bath for 20 minutes.
