This recipe was developed by me over three years to ensure big game meat is palpable to those who love game meat and for those who tend to shy away from wild game cooking.
Ingredients:
1 Can of Campbell’s Condensed Beef Broth
1 Campbell’s Can of Port Wine
Chicken Stock when necessary
1 Onion
3 Gloves of Garlic
Roasted Red Peppers
Montreal Gill Seasoning
Sault
Olive Oil
Directions:
The day before, wash and clean the venison roast. Place the roast in a glass bowl and cover with milk and let it sit overnight (This removes excessive blood in the meat which gives a strong game taste). Next morning wash off the venison with cold water and dry thoroughly. Discard the milk. Lightly coat the venison with olive oil and season with Sault and Montreal Grill Seasoning. In a frying pan, heat some olive oil and brown roast on all sides. Place roast in crock pot with Campbell’s Condensed Beef Broth, then use empty can to measure a (good) port (or red) wine and add to pot, and then add one onion quartered and 3 gloves of garlic. Use roasted red peppers to layer on top of the roast for aesthetics and flavor. Use chicken broth to ensure liquid is half way up to roast. Cook in crock pot on high for four hours and then low for two hours, or you can set it on low for eight hours.
Ingredients:
1 Can of Campbell’s Condensed Beef Broth
1 Campbell’s Can of Port Wine
Chicken Stock when necessary
1 Onion
3 Gloves of Garlic
Roasted Red Peppers
Montreal Gill Seasoning
Sault
Olive Oil
Directions:
The day before, wash and clean the venison roast. Place the roast in a glass bowl and cover with milk and let it sit overnight (This removes excessive blood in the meat which gives a strong game taste). Next morning wash off the venison with cold water and dry thoroughly. Discard the milk. Lightly coat the venison with olive oil and season with Sault and Montreal Grill Seasoning. In a frying pan, heat some olive oil and brown roast on all sides. Place roast in crock pot with Campbell’s Condensed Beef Broth, then use empty can to measure a (good) port (or red) wine and add to pot, and then add one onion quartered and 3 gloves of garlic. Use roasted red peppers to layer on top of the roast for aesthetics and flavor. Use chicken broth to ensure liquid is half way up to roast. Cook in crock pot on high for four hours and then low for two hours, or you can set it on low for eight hours.