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Venison Roast Success!

My big strong huntin’ man goes hunting every year for deer.  We usually get it processed in steaks, loin, ground meat, and roasts.  The trouble is, I have never cooked the roasts without them being incredibly tough.

Well, this time I did it!

SONY DSCFirst, I removed the bone from the roast.  Someone had told me that the meat is more tender if you cook it without the bone.

Then I seared it in a rippin’ hot pan, with a little salt and pepper sprinkled on the meat.

I put the meat in the crockpot and added Chardonnay, horseradish sauce, brown mustard, three jalapeno peppers, and some dried rosemary.  The meat cooked in the crockpot on low all day (about eight hours.)  It maybe wasn’t as tender as a beef roast, but it was the tenderest venison roast I’ve ever cooked, and the flavor was good.

Now I won’t be so intimidated by those roasts in my freezer.

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About Karen Koch

I like the old-fashioned lifestyle. All this new-fangled stuff baffles me sometimes. I cherish living out in the country, raising chickens and rabbits, planting fruit trees, and enjoying a slow life filled with beautiful words and ideas. I don't always achieve a slow life. I teach middle school English and manage a little burgeoning farm with my husband, and somewhere in the midst of that, I try to find time for writing, running, knitting, reading, and playing the ukulele. And sometimes, I actually succeed.

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