Sunday, 13 July 2014

Slow Cooker Venison

I am a very lucky lady, in many ways, but today I had the good fortune to bring my beloved fiance home to meet the family and my wonderful little brother had a dry aged venison rump roast for us to try while we were here! Seriously it has been a dream of mine to try venison for about two years now, and to get to eat some my own brother hunted and butchered? My goodness a girl can't hardly ask for anything more.

Fair warning, I have only tried this once and the venison was done to just well done and we loved it. If you want it more towards medium then I would suggest checking after only 2-3 hours.

Slow Cooker Venison

Ingredients:


1 Venison Roast, roughly 3 pounds
2-3 Carrots
1-2 Onions
3-4 Cloves Garlic
Salt and Pepper
1-2 Teaspoons Thyme
1 Teaspoon Paprika
1/4 Cup Butter
2 Cups Beef or Vegetable Stock
1/2 Cup Wine (I used a blueberry but red or white will do, this adds richness to the final flavor)

To make Gravy:

About 1/3-1/2 Cups Flour and enough water to make a thin thickener for the gravy
1 Teaspoon Garlic Powder
1 Teaspoon Onion Powder
Salt and Pepper
Liquid Gravy bouquet (Darkener/Flavor enhancer) Optional of course

Special Tools:

Large Slow Cooker, Sorry everyone I haven't tested this in an oven so I am not sure of the cooking temperature or time if you don't have a slow cooker. . .

Instructions:

Chop the onions and carrots and set aside.

In a small bowl or in a mortar with a pestle finely mince the garlic, add a bout 1 teaspoon of salt and mash together until a paste forms. Add the thyme and paprika to the paste, mash again until well combined. Set Aside.

Pour the stock into the slow cooker insert. Add the carrots and about 1/3 of the chopped onions.

On a plate, dry any liquid from the outside of the roast with kitchen paper (paper towels). Season all over well with salt and pepper.

Rub the garlic, salt, paprika, and thyme paste all over the roast and place the roast in the slow cooker insert on top of the carrots and onions. Dab the butter over top of the roast.

Surround and cover the roast with the remaining onions.

Cover the slow Cooker, turn to high and leave along for about 6 hours, less for a medium well done roast.

After six hours, remove the roast from the slow cooker carefully, it will be tender. Cover with tin foil and rest at least 10 minutes.

To make gravy, Strain the pot liquid through a strainer and into a medium sauce pan. You can use the carrots and onions as a side if you like, I usually don't though. . .

To make gravy, Bring the sauce pan of pot liquid to a boil over a high heat. Add the seasonings listed above and season to taste with salt and pepper. Whisk to blend well.

Make the flour slurry, it should be smooth and not too thick to pour, but not as viscous as water either, it's a fine balancing act to learn.

Once gravy is boiling, slowly whisk in the flour slurry and whisk constantly until the gravy begins to thicken, reduce heat once it begins to thicken. Whisk occasionally until ready to serve.

Carve the rested venison, serve with gravy, and perhaps some Roasted Corn, or Twice Baked Potatoes.

Enjoy!!

Ps. Miss Busy Bee apologizes for so many typos in the original post, I am not on my normal computer and the tiny little Acer Aspire keyboard is not my friend. . .

Other Places:

What was cooking one year ago?

Aaloo Keema, a mildly spicy ground beef curry with veggies, best served with rice and naan bread.

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