01-20-2004, 11:11 PM
[font "verdana, arial, helvetica"][size 2]1 # Venison -- Well trimmed (remove all fat)
1 Tablespoon oil
3 - 4 carrots peeled and sliced
3 potatoes scrubbed and chopped bite size
1 (or 2) medium STRONG white onions
1 12 oz can diced tomatoes ( I like to use either stewed or the Rotel
tomatoes with the green chilies in them)
1 package onion soup mix.
1 (or more to taste) garlic cloves minced
salt and pepper to taste (wait until right before serving)
Soak the venison overnite in a large bowl with 1 Tablespoon of baking soda.
The next morning dump the water and out and rinse very well.
Brown the meat
Put everything into a slow cooker ( any method of slow cooking works well -
Dutch oven, pot on stove with low heat, etc.). Add enough water (cold, hot
--- it doesn't really matter) to cover the ingredients over about 1/2 to 3/4
of an inch. Cover, put on low and let cook all day.
Right before serving, thicken juices with cornstarch and water (1 Tablespoon
Cornstarch to 1/4 cup of water) and salt and pepper to taste.[/size][/font]
[signature]
1 Tablespoon oil
3 - 4 carrots peeled and sliced
3 potatoes scrubbed and chopped bite size
1 (or 2) medium STRONG white onions
1 12 oz can diced tomatoes ( I like to use either stewed or the Rotel
tomatoes with the green chilies in them)
1 package onion soup mix.
1 (or more to taste) garlic cloves minced
salt and pepper to taste (wait until right before serving)
Soak the venison overnite in a large bowl with 1 Tablespoon of baking soda.
The next morning dump the water and out and rinse very well.
Brown the meat
Put everything into a slow cooker ( any method of slow cooking works well -
Dutch oven, pot on stove with low heat, etc.). Add enough water (cold, hot
--- it doesn't really matter) to cover the ingredients over about 1/2 to 3/4
of an inch. Cover, put on low and let cook all day.
Right before serving, thicken juices with cornstarch and water (1 Tablespoon
Cornstarch to 1/4 cup of water) and salt and pepper to taste.[/size][/font]
[signature]