So this past weekend I decided to finally cook that deer meat that has been in the freezer since the holidays. My husband, with all his country-ness, received some gifted deer meat from one his co-workers. He has been asking me to cook the deer meat for him for a while, and I decided to oblige his request. It’s not like he ask for a whole lot these days, right?
So, I already know… deer meat, really? Yes, otherwise known as venison, is the meat of those little Bambi’s that people sometimes go in the woods and hunt down to kill. I myself, do not have the stomach for hunting, but as of right now I’m still a carnivore. Since I’ve had deer meat before, I wasn’t grossed out in the least bit about preparing it and cooking it for my family. For those of you that do not know anything about deer meat, it’s actually delicious. Deer meat taste a lot like roast beef or pot roast depending on how you choose to prepare it. It can be a lot tougher, but the way I prepare it, it’s tender, moist, and falls off the bone.
If you do a little research on Deer meat, you will find some extremely useful facts that may sway you to at least become bold enough to try it. Deer meat is reportedly much healthier for you than the meat that is purchased at the grocery store. It’s not pumped up with any steroids or additives, as deer normally feast on grass, berries, stems, and other natural things in… uh nature. LOL, I was so comfortable with that. I knew that this large piece of meat would last a while, as we eat leftovers throughout the week for lunch. My goal was to ensure that my family had a meal that was filling, satisfying, and delicious for more than just one sitting.
Ingredients (Venison) Deer Meat and Veggie Stew:
A pound or more of Deer meat (free)
Red Potatoes (I used about five large ones and chopped them up into three or four smaller pieces) (2.99)
Onions and Green Peppers (1.50)
Garlic Powder (.50)
Salt and Pepper (1.00)
Beef Stock (1.99)
A pinch of Curry (but this isn’t necessary) (1.00)
Flavored meat rub (I used a McCormick brand that I normally use for pot roast) (2.50)
Olive oil (1.00)
A Slow Cooker (my own)
Water (boiled tap water from the faucet)
How To / Directions for (Venison) Deer Meat & Veggie Stew:
- First soak your deer meat in a large pot with a mix of 1 ½ cup of Vinegar and water. Fill the pot up to an inch over the meat with water to soak it. You will soak this meat for at least 24 hours to ensure that you’ve drained it out completely. This helps to slightly avoid that “game” taste. You don’t want your meal to taste like it just died, but that’s just me.
- Once the meat has soaked for a day, empty the pot filled with water. Thoroughly rinse the meat off with cool water and place it in the slow cooker (crockpot).
- While in the crockpot rub meat with olive oil throughout (use only a tablespoon). If you prefer you can substitute with coconut oil or butter as well.
- Rub meat throughout with your favorite meat rub. I suggest McCormick’s, as I love how mostly everything about their products really bring life
- I usually don’t tell people how much seasoning and spices to use, because it depends on your taste. So put the spices and seasonings listed above as you would like it. I’m not a professional chef by no means, so I’ve perfected my wrist action when it comes to seasoning my food. I don’t measure that often, therefore I suggest season to taste.
- Add 1 ½ to 2 cups of water to your crock pot/slow cooker and then pour a matching amount of beef stock or broth in there as well. The goal is to barely reach the top of the meat to ensure it’s fully submerged. You will notice some of the fluid “steam off” or condense as time goes by, that’s ok. We’re making stew, not soup. Don’t use too much water.
- Place the slow cooker/crockpot on High
- Prepare to have the meat in the slow cooker for at least 5 to 6 hours before putting your vegetables in the pot. You want to ensure that the meat is falling off the bone. The vegetables only have about and half an hour to 45 minutes to cook. Therefore, it’s the last thing you want to throw in.
- After 5 to 6 hours, you should have chopped your veggies up. I mean, what were you doing all this time, huh? LOL. After chopping up the vegetables, place them in with the meat and stir well, so that all your vegetables aren’t just floating at the top, but being thoroughly immersed in your broth and spices for adequate flavoring.
- Wait about 30 to 45 minutes for veggies to cook thoroughly. Once you can literally cut through the carrots and potatoes with a spoon, it’s time to get some bowls and enjoy.
This recipe should yield about 6 to 8 servings for your family. I have some very greedy people in my house and a serving for one, although is healthy and accurate, just doesn’t cut it.
I hope you like this recipe. I look forward to sharing more budget conscious recipes that are little quirky and unique for those of you looking to had something a little interesting to the dinner table.
So Tell Me, How Did Your Deer & Veggie Stew Turn Out?