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Pot roast is the classic slow-cooker dish. And venison is the perfect meat for cooking this way. Deer, elk, moose, caribou, antelope and other lean game meat is superb in a slow cooker, because it becomes tender and stays juicy, enriching itself in its own unique, lean flavors.
A two to five pound venison roast is ideal, and be meticulous to trim off all game fat and sinew. Take your time doing this, and a fine-blade fillet knife does it best.
Be sure the slow cooker has plenty of space for the roast and all vegetables. Squeezing meat into a too small pot is unwise.
The key to a good venison pot roast is to get a hefty char on the meat before it goes into the slow cooker. You can do it in the pot indoors, but the heat is so intense smoke likely will cause problems, including setting off home alarms.
Do it outside, in an iron skillet, on high heat. Use a liberal amount of olive oil in the pan to prevent burning, but be sure there’s a nice hefty brown crust to the meat before turning to all sides. Five to 10 minutes of searing per side is about right for a nice caramelized roast.
As it’s browning, season liberally with Kosher salt, fresh ground pepper and Lowry’s Salad Supreme.
Once the meat is nicely charred, bring it inside to a slow cooker. Add inch-long peeled carrots, small whole red or new potatoes, and whole white boiler onions. Cut turnips and mushrooms can be added too. Be sure to put the carrots in first, as they slide tight to the bottom next to the roast, making sure there’s ample space for all vegetables.
Next add 1 can of beef stock, fill the can with a nice Merlot or
crushed fresh garlic.
Cover the slow cooker and set on medium-low heat. The meal will be ready in 8 to 10 hours.
When serving, remove the meat and vegetables and thicken the essence with corn starch so a nice rich gravy results. Served in large bowls with lots of gravy ladled overtop, this is a classic Yankee venison pot roast meal.
Make plenty, because leftovers are better every day it’s reheated.