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Posted 02/05/13 - 05:29 PM
Anyone have one other than the normal stew or pulled BBQ?
Posted 02/10/13 - 11:04 AM
Posted 02/10/13 - 01:56 PM
Posted 02/10/13 - 02:03 PM
1 medium onion Sliced
1 can of whole berry cranberry sauce
1 cup of water
1 cup dry red wine
salt and pepper to taste
Line the bottom of a crock pot or dutch oven with 3/4 of the sliced onion. Next salt and pepper the roast brown in a little oil.
Then lay it on the onion slices. Take the remaining onion slices and add to the top off the roast and spoon the whole berry cranberry sauce over the roast.
Add the water and the wine, cover and allow to cook on high for the next 6-8 hrs. ( I did 4 on High and 3 on Low)
or med. heat if in the dutch oven
After 3-4 hours add cut Carrotts
Serve this with a long grain brown rice and use the sauce in the crock pot for a gravy. I like smashed taters.
Also, Red Cabbage goes very nice with it.
Posted 02/10/13 - 02:10 PM
Posted 02/10/13 - 02:20 PM
Posted 02/10/13 - 05:54 PM
Posted 02/10/13 - 08:08 PM
Posted 02/11/13 - 05:57 AM
3-pound venison roast
1/2 medium onion sliced
2 celery stalks chopped
1/2 cup ketchup
1/3 lemon juice
1/2 teaspoon Worcestershire sauce
1/2 teaspoon A-1 sauce
1/4 teaspoon salt
1/4 teaspoon garlic salt
1/4 teaspoon pepper
Place Roast in crock pot or slow cooker. Add all ingredients and simmer 6 to 8 hours or until tender. Serves 6 to 8.
You'll find plenty here.
Posted 02/11/13 - 10:58 AM
Posted 02/11/13 - 12:07 PM
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