Hunters Delight - Venison Crock Pot

[Garth Gustafson]

Originally Posted by CraigThompson

Made Garth’s crock pot stew two days ago . I add green beans and carrots in the mix . Also some coleslaw as well as cucumbers onions tomatoes in red wine vinegar and a dab of sweet relish .

Craig, I like the direction you’re taking. A little bit like old fashioned Brunswick Stew but with a twist.

[6pt-Sika]

Originally Posted by Garth Gustafson

Craig, I like the direction you’re taking. A little bit like old fashioned Brunswick Stew but with a twist.

Garth I do more by accident than actual planned . But I will say one crock pot full of the stew today was totally consumed by six of us

[6pt-Sika]

I just started my fourth pot full of this stuff about half an hour ago . Lunch at the shop for Monday . Again added carrots and green beans . Other three times I added a cup of water this time 1/2 a cup .

[Big D]

I Dunno. Tenderloin should be done by itself. Why bury the flavor in a sauce?

[6pt-Sika]

Originally Posted by John Dallas

I Dunno. Tenderloin should be done by itself. Why bury the flavor in a sauce?

I use whats in the freezer and need to empty the freezer as i expect the first deeror two of this season will be killed this saturday .

[Bruce Hering]

I do not use the creamed corn but rather the regular corn and have done so for many years. However, I dont put tenderloins in a stew.... They are for grilling and slicing with an added sour cream and capper sauce to be added over the top by the consumer.

JMHO.....

[6pt-Sika]

When one each year has the backstraps and fish out of a dozen or more deer each year the special wears off a bit . Matter of fact that’s usually all the venison I keep at the house other then a couple pounds of ground . The rest of the deboned venison goes to my gunsmith buddy to grind up . If I killed two or three a year I’d buy into that , but two or three to me is a good day .

[B. Dudley]

I made this hunters delight recipe again the other night. This time i added a little pepper and some beef stock to it. And some cornstarch slurry at the end to help thicken. Wow. Good.

[Garth Gustafson]

Originally Posted by Brian Dudley

I made this hunters delight recipe again the other night. This time i added a little pepper and some beef stock to it. And some cornstarch slurry at the end to help thicken. Wow. Good.

Reminds me of Stone Soup, the folk tale we heard as kids. “It would be even better if we only had some…”

[Big D]

I am convinced that wild game is much better if aged for about 10 days prior to butchering, regardless of the recipe. Store bought beef is aged longer than that.