This is a great recipe I found from the February/March 2013 edition of Cook’s Country Magazine.
Spray crock pot with pam.
Put 1 chopped onion in bottom.
Pound 1 pound of venisonwith a mallet to tenderize.
Mix 1/2 tsp garlic powder, 1/2 tsp onion powder and 1/2 tsp Adolf’s tenderizer. Sprinkle over the meat on both sides. Use a fork and poke the seasonings into the pounded meat. Lay on top of onions
Mix 1/2 package of Lipton Onion Soup with 1 unpacked Tbsp of brown sugar. Sprinkle over the meat.
Cut 4 – 6 slices of raw bacon in half. Lay over the meat.
Cook on slow 4 – 6 hours. The meat will shed when it’s done.
Use the meat for chili or sandwiches or tacos.
More meat – just double and cook a little longer.
Crocked Elk (AKA Elk Stroganoff)
This is a low cooker (crock pot) recipe. If you don’t add the optional items the meat could be used for all sorts of things like chili, sandwiches, tacos, wraps or just eat as is.
This came out of a desire to use up some left over onion soup dip. It turned out great. The meat is very tasty and falls apart. Do not brown it first.
2 pounds cubed elk meat
1 onion chopped
1 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp Adolf’s tenderizer
1/2 tsp pepper
1/8 tsp cayenne pepper
1/4 tsp paprika
4 ounces red wine
2 tsp worchester sauce
1 T ketchup
1 T brown sugar
1/2 pkg lipton onion soup mix
1 cup sour cream mixed with 1/2 pkg Lipton Onion Soup Mix (left over onion dip)
2 small cans sliced mushrooms, drained
3 cups of pasta
Spray crock pot with Pam. Lay onions in bottom.
Put meat on cutting board and sprinkle it with the garlic powder, onion powder and tenderizer. Using multi-tine tenderizing fork, pierce meat aggressively. Drizzle oil over the meat and rub it in. Put the meat on top of the onions in the pot. Sprinkle onion soup mix and rest of seasonings over meat. Mix wine, worchester, ketchup and brown sugar together. Gently pour over meat. Cook on low 6 to 8 hours.
Optional: I added 1 cup of Lipton Onion Soup Dip, 2 cans mushrooms and 3 cups of pasta in 1 hour before the end. This made it more stroganoff like. Noodles would have been best, but I didn’t have any so I used rotini. It was fine.
Stuffed Duck Fillets
1 1/2 cup packaged bread stuffing
1 can (4 oz. size) sliced mushrooms with juice
2 tablespoons butter or margarine
2 tablespoons grated Parmesan cheese
4 duck breasts well pounded – Mallards are best due to size
2 tablespoons salad oil
1 package (3/4 oz. size) brown gravy mix
1/4 cup dry red wine
2 tablespoons minced green onions
1/4 cup currant jelly
Pound the breasts really well. If they break up a bit that’s okay. Lay them out flat. Shape into rectangles closing up any holes.
Combine bread stuffing and mushrooms with juice, butter and cheese. Divide and spread over the breasts; roll up like a jelly roll. Fasten with skewers or string. Pour oil in crock pot; roll breasts in oil, coating all sides.
SAUCE: Prepare gravy mix according to package directions. Combine gravy, wine, and onions. Pour over meat. Cover and cook on LOW 4 to 5 hours.
Remove duck from crock pot. Add jelly to liquid in the crockpot and stir until dissolved. Serve over meat.