It’s like not looking at an accident. I don’t want to but I look anyway. After discovering that the bright pundits of the day decry using wine in the slow cooker one would have thought I’d learned my lesson. One would be wrong. I googled recipes for venison in the slow cooker. In my defense, my sister always cooked venison in her slow cooker and absolutely loved it. My nephew was … Continue reading →
We had a venison roast over the holidays, which, of course, resulted in venison leftovers. When we have leftovers I make risotto. Most risottos use white wine but when I have venison or lamb I like to use red, This would also be great with leftover beef roast – or even ground beef cooked with the Condimenti. Venison, Carrot, Red Wine Risotto Total time: 25 minutes Ingredients: 2/3 cup (4.2oz, … Continue reading →
That lovely Venison Roast that I did in the slow cooker resulted in some lovely venison leftovers. There were also leftover mushrooms and carrots. A risotto seemed to be the logical solution…. a hearty, red wine risotto. I tossed in a little fresh spinach at the end. One can never have too many greens. And it made for a more interesting photo….. If you don’t have venison (and not everyone does) … Continue reading →
Our friends that raise deer gave us a venison roast. We’ve had venison from them in the past. Last year I made a fantastic Roast Venison Tenderloin. I cooked it to medium and it was tender, moist and delicious. I’m not an expert on venison and it can be tricky. It doesn’t have the fat marbling like beef does so, while it can be tender and delicious cooked medium or medium-rare, it … Continue reading →
Another Hunt Dinner. I’m exhausted. I can go for a four hour walk, uphill both ways, and feel tired but invigorated. I sit through a four hour lunch and I barely have the energy to breath. Fortunately, this time I remembered my little pocket camera, so I’ll tell you about it in pictures. I don’t think my mind can function well enough to find the words. A month or so … Continue reading →
If it’s lamb, it’s Shepherd’s pie; Beef is Cottage Pie; Fish is Fisherman’s Pie. Hunter’s Pie seemed appropriate for this one. Whatever you call it, it’s a flexible dish meant to use up leftovers. Use whatever vegetables you have. I wanted to use the leftovers from the Venison In Red Wine, but I didn’t really have enough. But I had a few duck sausages left in the freezer from a Raclette … Continue reading →
There are a lot of conflicting opinions on the internet regarding cooking venison. Actually, there are a lot of conflicting opinions on the internet regarding everything and anything. In the interest of brevity, I’ll stick to venison. I have read: cook it fast (did that with the Venison Steak and it was wonderful), cook it slowly (did that with this recipe – equally wonderful), marinate, don’t marinate, soak it (?), … Continue reading →
