Hunters Delight - Venison Crock Pot
 

1/2 lb bacon, diced
2-1/2 lbs red potatoes, sliced
2 medium onions, sliced
1-1/2 lbs boneless venison, cubed
2 cans (14-3/4 oz ea.) cream style corn
3 Tbsp Worcestershire
1 Tsp sugar
1/2 to 1 Tsp seasoned salt

Cook the bacon in a skillet until just done
Combine all the ingredients in a 5 Qt crockpot
Cover & cook on low for 6-8 hours until meat & potatoes are tender
Yields 8 servings

While you've got the crock pot out, take the neck roast (about 10" long, vertebrae included) add can of mushroom soup, onion soup mix and some water. Cook for a long time. It's delicious, and the meat falls off the bones. Not trimming required

Now you guys went and did it! Now I need to make venison sauerbraten and spaetzle!!

I regularly make venison soup from the necks. But I will sure try this as I still have a neck left in the freezer.

I made this today. Roasted shoulder, seasoned ricotta and chilled asparagus salad with champagne vinaigrette. A fantastic, simple to make cold dish perfect as an appetizer. My wife got me the book, Venison, From Slay to Gourmet. I recommend this book, and am also a huge fan of Hank Shaw's work. Best part is you can roast the shoulder ahead and put in the fridge, then make it days later if you want. The ricotta is seasoned with honey, parsley, capers, anchovie and salt/pepper. I would cut back the honey, it was a bit sweet for my taste.

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Andy, that sounds great!

I made up this crockpot recipe tonight. We liked it a lot. I used white potatos instead since I had them on hand. And I halved it for just the two of us.

Tried the Crockpot recipie very good and well worth tring again

If I can find my crockpot I might have to give this thing a go for our Xmas luncheon at the shop instead of bacon wrapped backstraps . Think I’ll do this crockpot deal and Pheasent jambalaya ! (Brought three dozen pheasents back from the tower shoot on 12-13-20) .

I am reading it correctly ? 29 1/2 ounces of creamed corn ?