An easy method for cooking lean and robust venison that is delicious and well balanced. Venison cooked in a crockpot that turns out tender and juicy.
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I have a confession…I really like venison.
Really! When I hear people talking about venison I usually hear the words ‘dry’ & ‘gamey’. That is really unnecessary, venison is not dry or gamey unless you don’t respect its characteristics. Venison is lean like bison and full bodied in flavor like lamb. Just remember these two things and you will be able to adapt recipes for other meats and use it on your venison.
The first time I tried venison was in a basement restaurant in Germany and venison steaks were their specialty. It was served on a sizzling, hot stone and it came with 3 rich sauces. The meat was thick, juicy and robust. I was very pleased. They cooked mine medium rare and it was perfect. I am sure German venison tastes different due to the different diet of the animal and their deer probably has more fat due to the colder climate. If you go to Germany, seek out venison and see for yourself.
Tips for cooking venison include:
* slow cook – use a crockpot or slow cooks the roasts in order to allow the meat to tenderize and fall apart.
* add fat – adding a little butter or oil to the meat will help balance out the lean characteristic of this delicious cut of meat.
* cook with or serve with rich sauces – this helps to balance the full flavored meat. Fruit also helps.
* season well – venison is robust but it still needs salt and pepper at the minimum.
For this recipe I decided on using a fruity chutney made from our farm peaches, inspired by the Ball Blue Book. I scaled down the recipe for one recipe, no need to use a gallon of peaches for this recipe. I also used a crockpot which was genius! The resulting roast was robust, well balanced and tender. I served this with some crusty bread and it was a hit at our house. So dust off that slow cooker, find a hunter and bring him or her some home baked cookies. Maybe they will share their venison with you.
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