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Post by mshm99 on Jan 21, 2009 17:11:39 GMT -5
Get out the crock pot. Toss in: 1 can of beer 1 packet 7seas or Good Seasons dry dressing mix 1 Packet Au Jus dry mix Bacon grease Minced Garlic Chopped onion Minced jalapeno Cut up a back strap just small enough to fit in the crock. Cook high temp 2 hrs, Switch to low. Poke with a fork and try to shred the meat apart,usually takes about 5 -6 hours Serve on hoagie type rolls,but around here we have real Italian bread, which is the best. Bon Appetite mshm
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Post by craigf on Jan 22, 2009 12:52:10 GMT -5
Get out the crock pot. Toss in: 1 can of beer 1 packet 7seas or Good Seasons dry dressing mix 1 Packet Au Jus dry mix Bacon grease Minced Garlic Chopped onion Minced jalapeno Cut up a back strap just small enough to fit in the crock. Cook high temp 2 hrs, Switch to low. Poke with a fork and try to shred the meat apart,usually takes about 5 -6 hours Serve on hoagie type rolls,but around here we have real Italian bread, which is the best. Bon Appetite mshm That sounds good, I'm going to have to try it!
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Post by Harley on Mar 1, 2009 13:03:26 GMT -5
Even as I type, my crockpot is working on this recipe; I changed it a little, won't know if that's good or bad till this evening:
2.5 - 3.0# venison rump roast 2 cans beer 2 packets Italian dressing mix 2 tbls bacon grease no jalapeno 1 heaping tsp crushed red pepper 1 heaping tsp minced garlic w/olive oil 1 coarse chopped onion 1 packet Au Jus mix
I plan to turn the meat over in the crockpot about half way through.
I'll post, later, how it comes out.
Harley
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Post by Harley on Mar 1, 2009 22:44:04 GMT -5
Okay, I cooked on "high" for two hours, then on "low" for seven hours. Halfway through I turned the meat so both sides would be juicy. One hour before finishing, I shredded the meat and returned it to the liquid.
Served it over brown rice; even my normally reluctant-to-eat-venison wife had two helpings. Thanks, mshm99.
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