Wednesday, April 22, 2009
I almost didn't get a picture of this
Venison in Sauce
Fix-It and Forget-It Big Cookbook Copyright 2008
3-4 pound venison roast I used chops
½ cup vinegar
2 garlic cloves, minced
2 Tbsp. salt
Large onion, sliced
Half a green pepper, sliced
2 ribs celery
1-2 garlic cloves, minced
1 ½-2 teaspoon salt
¼ teaspoon pepper
½ teaspoon dried oregano
¼ cup ketchup
1 cup tomato juice I used 6 oz
1. Combine vinegar, garlic cloves and 2 Tbsp. salt. Pour over venison. Add water until meat is covered. Marinate 6-8 hours.
2. Cut meat into pieces. Brown in oil in skillet. Place in slow cooker.
3. Mix remaining ingredients together; then pour into cooker. Stir in meat.
4. Cover. Cook on Low 8-10 hours.
5. Using two forks, pull them meat apart and then stir it through the sauce.
6. Serve on sandwich rolls, or over rice or pasta.
I was so out of blogging mode that when I made this recipe I was halfway through my plate before I realized that I didn't get a picture. I took a picture of the leftovers. I was surprised there were any leftovers. This may have been the best venison recipe I've made. I really liked the celery flavor in this. It wasn't just good for a venison recipe, it was just plain good. You could use beef or pork in this recipe too of course.
I wasn't all that thrilled with my first Fix-It and Forget-It Cookbook so I wasn't sure why I bought this version but I'm so glad I did. I think I'm 3-for-3 with this cookbook so far (Harvest Kielbasa, Machaca Beef and now this.) I think a bit more thought went into this book.
Question of the Day: Do you eat venison? I know I'm not the only one. I'm curious just how many of my readers have a hunter in the family or buy venison (my husband's best friend's in-laws own a venison farm and sell the meat locally but it's expensive.)