This week the two recipes that I am writing up are pretty loose, more like a guideline, and you adjust according to the numbers that you need to feed. The one recipe is a slow cooker venison roast and I don’t cook or eat venison. In this case John becomes the cook and he is determined to cook venison that anybody can eat (which means me). Magic—he found a recipe and it works!
Slow Cooker Apple Venison Roast The recipe was changed by switching the water to red wine and adding a cup of applesauce. The gravy was excellent. 1 Tbsp olive oil 3 pounds venison roast (use any kind, with bone or without or the toughest cut) 1 or 2 or 3 large apples cored and quartered 2 onions, sliced 4 or 6 cloves diced garlic 1 cup boiling water 1 cube beef bouillon Spread the olive oil on the inside of a slow cooker. Place the venison roast inside, and cover with apple, onions, and garlic. Add the water with the bouillon cube or red wine and applesauce. Turn to Low and cook the roast until tender, about 7 to 9 hours. When the roast has cooked, remove it from the slow cooker, and place on a serving platter. Puree the gravy with an immersion blender. Heat the gravy and add some cornstarch to thicken it. Serve alongside the roast. Turnip, Sweet Potato, Pear Mash You can use this recipe as a side for vegetables or mashed topped with the venison gravy. 1 small to medium turnip peeled and diced 1 medium to large sweet potato peeled and chopped 2 medium pears cored and quartered Layer the vegetables in the pot. Turnip, then sweet potato then the pears on top. Add water just to cover the pears. Bring to a boil, and boil until tender. Drain then mash altogether and taste with salt and pepper.
