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Crockpot Whitetail??
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<blockquote data-quote="Hand Skills" data-source="post: 1384855" data-attributes="member: 103303"><p>I'm a big fan of gravy, and have experimented a lot with slow-cooker recipes. I have been cooking wild meat for over 20yrs and I consider this the best pot roast recipe. Usually when I cook a roast of moose/elk/deer/beef in a pot, it goes something like this;</p><p></p><p><a href="http://allrecipes.com/recipe/220125/slow-cooker-beef-pot-roast/" target="_blank">http://allrecipes.com/recipe/220125/slow-cooker-beef-pot-roast/</a></p><p></p><p>This recipe is good on its own, but it is amazingly good when the veggies are strained and served on the side, and the drippings are added to a roux for gravy. </p><p></p><p>The big takeaways are;</p><p></p><p>-brown the meat (I use bacon grease)</p><p>-sautée the onions/mushrooms in the pan after the meat is browned. Add some extra flour and a bit of tomato paste. I'm convinced the tomato paste is magic (probably something to do with the acidity - I've tried ketchup, pasta sauce, pizza sauce, diced tomatoes... Only tomato paste will do)</p><p>-use celery</p><p></p><p>I know it's a bit of extra work, compared with just throwing everything into a pot, but I dare you to try it. You will not be disappointed!</p></blockquote><p></p>
[QUOTE="Hand Skills, post: 1384855, member: 103303"] I'm a big fan of gravy, and have experimented a lot with slow-cooker recipes. I have been cooking wild meat for over 20yrs and I consider this the best pot roast recipe. Usually when I cook a roast of moose/elk/deer/beef in a pot, it goes something like this; [URL]http://allrecipes.com/recipe/220125/slow-cooker-beef-pot-roast/[/URL] This recipe is good on its own, but it is amazingly good when the veggies are strained and served on the side, and the drippings are added to a roux for gravy. The big takeaways are; -brown the meat (I use bacon grease) -sautée the onions/mushrooms in the pan after the meat is browned. Add some extra flour and a bit of tomato paste. I'm convinced the tomato paste is magic (probably something to do with the acidity - I've tried ketchup, pasta sauce, pizza sauce, diced tomatoes... Only tomato paste will do) -use celery I know it's a bit of extra work, compared with just throwing everything into a pot, but I dare you to try it. You will not be disappointed! [/QUOTE]
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