Thread: Anybody got any good recipes for slow cooker venison or stewed or,curry venison.

Hi Lads and Ladesses,

I opened my big trap today and offered to cook at work Saturday night ,instead of cooking my usual Chicken or Pork Roast I would like to use some of the "crap venison "at the back of the freezer. So if you have some good venison recipes get in touch... Need to feed 4 hungry Fireman........

Check out my curry I already put up on here

Or my Sunday shanks.
Trick is to brown anything goin in slow cooker first ;-)

Originally Posted by Dougie

Check out my curry I already put up on here

Thanks Dougie I will have a look.

Originally Posted by veitnamcam

Or my Sunday shanks.
Trick is to brown anything goin in slow cooker first ;-)

Thanks Veitnam, its not shanks it just all the off cuts etc. But Im sure it would still work.

Yep its all the same really

Mohawk apologies that I haven't gotten back to you but we will catch up over venison resupply, I am just too flat out like a lizard drinking at the moment so dont even know which way is up.

I don't have a recipe as such, but just throw stuff together. Start by dicing the stuff up, then brown if can be bothered, and throw into casserole dish. Biff in a good slosh of cheap red wine, blackcurrant juice, soy sauce, tomato sauce, your favourite herbs and spices and diced up bacon to introduce some fat and the smokieness. Add water to just cover the meat and let it marinate a few hours, turning occasionally. If the meat is really tough peel a kiwi fruit, squash it up and throw it in (about 1/4 kiwi to 2kg meat) and it will be incredibly tender. If you want add in whatever veges you like, carrot, celery, onion, ... ; my girls are fussy so I'm normally only allowed carrot. I usually cook really slowly for 8-16 hours using some air-core pots, heat for 10-20 minutes and turn off the power and it just keeps cooking for the next 6-8 hours. When you want to eat, heat and thicken.

I use this for anything, beef, venison, rabbit, hare, Canada goose, black swan, ..... Lucky to still have the pattern left on the plates at the end of the meal. The kiwi fruit does an incredible job of tenderising. If you don't want it in the dish just cut the fruit and rub the cut surface over the meat, you may need to take the odd slice to freshen the surface.

Originally Posted by gadgetman

I don't have a recipe as such, but just throw stuff together. Start by dicing the stuff up, then brown if can be bothered, and throw into casserole dish. Biff in a good slosh of cheap red wine, blackcurrant juice, soy sauce, tomato sauce, your favourite herbs and spices and diced up bacon to introduce some fat and the smokieness. Add water to just cover the meat and let it marinate a few hours, turning occasionally. If the meat is really tough peel a kiwi fruit, squash it up and throw it in (about 1/4 kiwi to 2kg meat) and it will be incredibly tender. If you want add in whatever veges you like, carrot, celery, onion, ... ; my girls are fussy so I'm normally only allowed carrot. I usually cook really slowly for 8-16 hours using some air-core pots, heat for 10-20 minutes and turn off the power and it just keeps cooking for the next 6-8 hours. When you want to eat, heat and thicken.

I use this for anything, beef, venison, rabbit, hare, Canada goose, black swan, ..... Lucky to still have the pattern left on the plates at the end of the meal. The kiwi fruit does an incredible job of tenderising. If you don't want it in the dish just cut the fruit and rub the cut surface over the meat, you may need to take the odd slice to freshen the surface.

Thanks Gadgetman ,my kind of recipe (ie just chuck everything in !!!) . Great idea about the kiwi fruit. I dont have a air -core pot but I assume putting it in a slow cooker for 6-8 hrs should do the same thing...

When you say thicken , just add some corn flour at the end if its a bit runny ?

Originally Posted by Rushy

Mohawk apologies that I haven't gotten back to you but we will catch up over venison resupply, I am just too flat out like a lizard drinking at the moment so dont even know which way is up.

Sweet as Rushy . Its called life mate we are alll busy. Im sure you will catch up when you get a chance. Take care buddy.

Yes a crock-pot type slow cooker works just as well and make sure you mix the cornflour in cold water first. Another alternative is arrowroot/tapioca flour which will thicken it up but remain clear, thickens at about 65C from memory. Wish I could find some more air-core stuff. It was an 'as seen on TV' product and seemed pretty gimicky, but I bought some with 2/3rd discount when they closed the local shop. Basically a big stainless steel flask that you heat like an ordinary pot, set the casserole up and take the whole lot away and still good and hot to eat hours later.

[QUOTE=gadgetman;45563]Yes a crock-pot type slow cooker works just as well and make sure you mix the cornflour in cold water first. QUOTE]

This is super important. I use just normal flour, chuck a couple tablespoons in a small glass and mix briskly with water. Otherwise you'll be eating lumps of flour in your dish you worked so hard on!

In my opinion the only way to slow cook venison is in a camp oven .

[QUOTE=Dougie;45570]

Originally Posted by gadgetman

Yes a crock-pot type slow cooker works just as well and make sure you mix the cornflour in cold water first. QUOTE]

This is super important. I use just normal flour, chuck a couple tablespoons in a small glass and mix briskly with water. Otherwise you'll be eating lumps of flour in your dish you worked so hard on!

Ha ha ,thanks Dougie for the heads up. Working hard ? Me ... Never!

I've experienced the lack of this important step before...

Also, where are the pics of the hot firemen????!