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Subject: "Wild Game Crockpot Recipes"

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Printer-friendly copy     Conferences Recipe Board Topic #180 Reading Topic #180

bignasty197800 Member since Oct-2-04 6288 posts Mar-21-09, 10:46 AM (EST)   "Wild Game Crockpot Recipes"   Wild Game Crockpot Chili 1 lb. ground deer or elk meat, browned and drained (you can use lean, ground beef; it works also) 1 large green bell pepper, chopped 6-8 large cloves garlic, minced 1 Tbs brown sugar 1 large onion, peeled and chopped 1 can (26 oz. size) Ranch-style beans 1 can (15 oz. size) Ranch-style pinto beans with jalapenos 1 cup chopped celery 1 ( 14 1/2 oz. can) Mexican style stewed tomatoes 2 Tbs vinegar 2 heaping tsp chili powder Brown elk/deer meat until almost done, add garlic, onion, celery and green pepper, cook till slightly soft. Place in a large crockpot with all the rest of the ingredients, (I usually put the stewed tomatoes in the blender and blend well; my husband doesn't like large pieces of tomato in his chili), cover and cook on low for 8-10 hours. The last hour or so, you can remove the lid and let it cook on high till it becomes the thickness you like for your chili. I serve this with cornbread and either creamettes, or some other kind of noodle, or crackers, along with a salad. Slow Cooked Pheasant ala Perfection 2 Pheasants 1/4 cup seasoned flour (flour with salt, pepper and other spieces as desired) 4 tablespoon olive oil 4 tablespoon butter 1 garlic clove, choppen fine 1 large onion, diced 1 cup sweet white wine 1/2 cup chopped mushrooms 1/2 cup black olives 1 can chicken broth Clean Pheasants and cut meat from bones into bite-size pieces. In a large zip lock type bag mix pheasant pieces in seasoned flour to coat evenly. Make sure you shake off any excess flour as you remove meat from bag. In a large skillet saute the pieces of pheasant meat in oil and butter until nicely browned on all sides. Place the browned pheasant pieces in a slow cooker. In the skillet now saute garlic, onion, mushrooms, olives in oil and butter until tender. Add white wine and chicken broth. Heat to a boil and then reduce to a simmer for five minutes. Pour over pheasant and heat in slow cooker on low 6 to 8 hours Serve with wild rice or white rice. Rich and delicious. Easy Crock Pot Venison Stew 2 lbs. venison meat (cubed) 3 cloves garlic 2 onions, sliced 3 tbsp. vegetable oil 2 bay leaves 1 head of cauliflower cut into pieces 3 potatoes (cubed) 6 carrots (cubed) 1 can tomato sauce 1 tbsp. salt 1 cup water Brown Venison cubes in skillet with 1 tbsp of vegetable oil first. Then place everything into the crock pot and cook on medium until venison is tender and done. Crock Pot Venison Barbecue Ingredients: 3 lbs. boneless venison, cut in 1-inch cubes 1 cup chopped onion 1/2 cup chopped green pepper 1 cup water 2 teaspoons instant beef bouillon or equivalent base 1 (10 3/4 oz.) can tomato soup 1/4 cup Worcestershire sauce 1 tsp. garlic powder 1 tsp. dry mustard 1 tsp. thyme 1 tbsp. paprika 2 tbsp. brown sugar Buns Preparation: Trim fat from meat and place meat in Crockpot or slow cooker. Add onion, green pepper and 1 cup water. Add beef bouillon. Cover and cook on LOW for 8 to 10 hours, until meat is well done and shreds easily with a fork. Let water cook down to about 1/2 cup of liquid. Add remaining ingredients and stir to mix. Cover and cook on LOW for about 1 hour, stirring occasionally. Meat should be pretty well shredded by the end of the cooking time. Spoon over toasted bun halves to serve. Crockpot Hawaiian Venison Ingredients: 1 pound deer or elk round steak or stew meat 1/4 cup flour 1/4 cup butter 1/2 cup boiling water 1 teaspoon salt 2 or 3 green peppers, sliced 1/2 cup pineapple chunks Sauce 2 1/2 tablespoons cornstarch 1/2 cup pineapple juice 1/4 cup vinegar 1/4 cup sugar 2 1/2 tablespoons soy sauce Preparation: Cut steak in 1 inch cubes and dredge with flour. Brown meat cubes on all sides in hot oil. Place in crock add water and salt. Place on high one hour, low for approx 6 hours. Add green peppers and pineapple chunks to meat. Cook one hour longer. On stove top combine sauce ingredients. Cook until sauce is clear and thick. Pour over meat mixture and heat until ready to serve. Serve with hot cooked noodles or rice. Swiss Venison Steaks Ingredients: 3 lb. venison steak Flour, about 1/2 cup 1/4 tsp. pepper 1/2 tsp. salt 1/2 tsp. garlic salt 1 pack Lipton onion soup mix 1 can mushroom soup Preparation: Mix flour, salt, pepper and garlic salt together. Coat meat with flour. Tenderize meat by pounding with meat hammer. Brown in a heavy skillet. Put in roasting pan or slow cooker. Pour both soups on top and cook for 3 hours at 325 degrees in roaster or in slow cooker on high for 4 hours. You may add potatoes, carrots and onions, etc. if desired. Peppered Venison Steak Ingredients: 2 to 3 pounds venison steaks 2 tablespoons shortening or oil 2 tablespoons flour 1 large onion, sliced 1 large bell pepper, sliced 2 cans condensed cream of mushroom soup 1 cup water Salt to taste Preparation: Brown venison in heavy skillet in shortening. Saute onion and pepper in drippings. Add 2 tablespoons flour to drippings and stir until well blended. Stir in soups and water. In crockpot, combine the browned venison, cooked pepper and onion, and the gravy. Cover and cook for 7 to 9 hours, until tender. Add salt to taste. Burgundy Venison Stew Ingredients: 2 lbs. venison, cut in 1-inch pieces, trimmed 1/2 cup dry red wine 4 to 8 ounces canned drained mushrooms, or 8 ounces sliced fresh mushrooms, sauteed lightly in butter 1 can cream of mushroom soup 1 envelope dry onion soup mix Preparation: Combine ingredients in slow cooker and mix until well blended. Cover and cook for 9 to 11 hours. Serves 8. Chuckwagon Venison Ingredients: 1 pound ground venison 1 can (14.5 ounce) whole tomatoes, undrained, broken up 1/2 cup finely chopped green bell pepper 1/2 cup finely chopped onion 1/2 cup raw long grain converted rice 1 teaspoon salt 1/2 teaspoon leaf basil dash pepper 4 slices American cheese, cut into triangles Preparation: Brown ground venison; drain and transfer to slow cooker. Add tomatoes, green pepper, onion, rice, salt, basil, and pepper. Stir thoroughly to mix all ingredients. Place 4 cheese triangles on top. Cover and cook on LOW for 6 to 8 hours. Before serving, top with remaining 4 cheese triangles. 4 servings All Day Rebel Venison Stew 2 pounds venison 1 teaspoon coarsely ground pepper 2 large potatoes, diced 1 can tomato sauce 4 carrots, diced 3 tablespoons chunky peanut butter 1 cup red table wine 2 teaspoons soy sauce 2 medium onions, chopped Beef broth to cover 2 bay leaves 1 clove garlic, minced 1 1/2 teaspoons salt 1 teaspoon thyme Combine all ingredients in a crock pot. Cook on LOW for 8 hours and 15 minutes. Serve with cornbread. Salsa Venison 1 (4 pound) venison roast 1 (32 ounce) jar Pace picante sauce Place venison in crock pot, and cover with as much picante sauce as needed to adequately cover the roast. Cook on LOW for 8 to 10 hours. Serves 6 to 8. Larry "You're not to be so blind with patriotism that you can't face reality. Wrong is wrong, no matter who does it or says it." Malcolm X (1925-1965)   Alert | IP Printer-friendly page | Edit | Reply | Reply With Quote | Top

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