23 November 2009

Eating Bambi

We've had this 6 lb. venison roast in the freezer for over a year. My father-in-law gave it to us last year after he felled a deer. So after getting fed up with it taking up so much valuable freezer space I decided to thaw it out and cook it up. I searched the internet extensively and finally settled on this recipe. After reading the user reviews I made the following changes: I used garlic powder instead of garlic salt, I used reduced sodium soy sauce, and I also only used half the packet of onion soup mix. I also added:

1/2 cup water
1/2 cup dry red wine
2 mediums onions sliced
6 red potatoes quartered
two handfuls of baby carrots

I sliced the roast in half and threw it in the cooker with everything else. I set it to low and let it go for just over 8 hours. Nikki got home and we made up some salads and then spooned out our venison in bowls topped with freshly cracked black pepper. I don't know how some reviews claimed this dried out the roast, mine had soooo much gravy. It was damn good. Damn good. The changes I made resulted in a perfect level of salt. Yum. I consider my first attempt at venison most certainly a success. The only thing that could've made the meal better is a nice loaf of crusty bread with butter. But Nikki forgot to pick it up on her way home from work. The story of my life...

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