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Monday, October 21, 2013

Monday Night Dinner

Tonight I sit here watching The Voice, tummy full, glass of wine in hand, and the sound of power tools in the background.  Joe is busy making a new feeder for the boys' food and water bowls.  I came across this yummy deer roast recipe from my favorite blog and it was just as delicious as it looked on her post.  You can find it here.

I fell upon this blog about 2 years ago when I was starting to research my obsession on canning.  You'll often see my refer to it because this incredible woman is full of so much knowledge and I admire her greatly.  Okay...back to this kick ace dinner.

My family hunts (and when I say my family, I mean my dad and stepbrothers), and we've learned to surround ourselves with hunters as well because of our love of Deer.  I will eat deer any way I can: in spaghetti, fried, slow cooked, baked, you get it...  Throughout the year we have deer stocked in our freezer but today I used my last deer roast.  It was a sad day, but also a glorious one because of how good this deer roast was.  

First I took my deer roast, dried it off well, and seared it in my cast iron skillet with about 2 tablespoons of olive oil.  You just want to sear it til it's nice and brown on each side.  

Then I took some of my frozen onions and browned them in my skillet to get all of those yummy juices soaked into them.  

Now, you'll want to take your roast of your skillet once it's browned on each side (before you put the onions in) and place it on a plate or cutting board to let it cool a bit.  Cut about 5 slits in the top of your roast and place sliced garlic in it.  If you really like garlic you could probably add a whole clove in each slit but I'm a little leery of that much garlic so I opted to use one clove for the whole roast.  Next time I'll use more garlic for sure.  

Place your roast in the crockpot.  She calls for 1 teaspoon of thyme, 1 tablespoon parsley, mushrooms, 1/2 teaspoon Worcestershire sauce, and pepper to taste.  I'm not a fan of thyme, and I had no mushrooms on hand so I used 1 quart deer broth (you could substitute beef or chicken broth with bouillon cubes just  make sure it covers the roast), 1 tablespoon parsley, 1 teaspoon cayenne pepper, a few dashes of Worcestershire sauce, the onions from the skillet, and topped the roast with 1/2 stick of butter. Cook on high for 4 hours or low for 7 hours.

When the roast was cooked, I took it out and placed it on a platter and covered it with foil to let it rest.  I then added 2 tablespoons of flour and 1 tablespoon of corn starch with enough water to make a paste and poured it into my crock pot (set on high still).  Be sure to stir it well and let it simmer for about 30 minutes and you'll have your gravy!  I sliced my roast and covered it in gravy because I felt it looked more homestyled.  Joe did not grow up on deer like I did so sometimes he gets that shy sparkle in his eye when I tell him deer is for supper and it's a new recipe.  Rest assured that if you are not a venison fan, he said you couldn't tell that this was deer. I wasn't sure whether to take that as a compliment or if he was bashing my cooking but he seemed to enjoy it and so did I so I didn't care too much.  

For my sides I used a quart jar of my canned potatoes, drained them, mashed them and mixed them with some buttermilk, salt and pepper.  And some zipper cream peas from my stepmom's garden.

Just some good ole southern homestyle cooking to make a perfect night.

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