Sunday, February 03, 2008

Delicious Salvation For Hunters' Wives and Families

We have a freezer full of venison from the deer Alex got last November, and I was not much looking forward to consuming any of it, my past experience with venison being less than wonderful. But all day long today, the crock-pot was bubbling away, filling the house with delicious aromas, so I couldn't help but give it a try. Also? MY husband made polenta. CHEESY polenta. Which worked with this roast so well, I couldn't believe it. Here's how he did it.

The first key, I think, was the cut of meat--what I ate was a small filet of tenderloin. Imagine the leanest filet mignon you've ever seen. Alex also prepared some other cut, which I did not like nearly as well, though he thought it was pretty good (bear in mind, he also likes foie gras), in the same manner. He started by marinating the steaks and the roast overnight in dark beer. The next morning, he layered carrots and onions in the bottom of the Crock-Pot. Then he salted and peppered the meat, and seared each cut in olive oil on a hot skillet 'til browned on each side. The roast and steaks went into the Crock-Pot over the chopped vegetables.

Over the top of the meat, he poured equal parts red cooking wine and beef broth, to which diced tomatoes and minced garlic were added. This cooked for a little over 5 hours on the high setting of the Crock-Pot.
something's coming, something good

When the meat was done cooking, he whipped up a batch of fresh polenta (which we should totally do more often, because a serving of polenta has about 70 calories, NO fat, and 1 gram of fiber), and doctored it up with just a little parm/reggiano cheese. Our roast and veggies were served on a bed of the cheesy polenta, with sauce from the roast spooned over the top.
venison pot roast

IT. WAS. SO. GOOD. I highly recommend this for those of you who've had negative venison experiences. There was zero gamey flavor, and if I say that, you can believe me. Again, I preferred the filet, but the other cuts weren't so bad, either. Just not DELICIOUS, like what I had. Yum. I may let him go hunting again next year, after all.

10 comments:

  1. You're making me hungry and I can't even bear the thought of venison!

    But oh, polenta! Totally yes, we got so creative with different kinds--all it takes is corn meal, farina, or grits. They cook up fast in the micro, and can be doctored up with all manners of savory flavors. Total yumminess. :-):-)

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  2. Oh, yum! We haven't had polenta for ages - must put it on this week's menu.

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  3. I'm drooling. Would you send me some?

    No, you're gonna let him go hunting again? Remember the likelihood of him dying in the woods? Alone? Unable to reach his cell phone? I think this is dangerous.

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  4. He better reach his cell phone. Or else I'll kill him before he dies.

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  5. Um, I like the gamey flavour of game.

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  6. That looks SO good! I do like venison - I've never had it taste "gamey" - perhaps it's because I've always been told to soak it in milk before cooking. Anyway, my friend's DH always kills his limit of deer and they give the meat away - they have some of it ground with BACON and it made the most awesome hamburgers we've ever eaten!

    Thanks for making me hungry after I've already eaten. :^)

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  7. How is it that I never linked you until today? Why didn't you say something?

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  8. We have that crockpot.
    I am a reformed venison snob :-) Hubby is also a hunter, I don't think you can live in S. Texas and not hunt and fish ;-)
    Marinate it in milk and worcestershire for about 12 hours and it tenderizes it and takes out the game taste. You can add steak seasoning and garlic salt to flour, dredge it in the flour and 'chicken fry' it... it's fabulous!
    I love doing it as a roast now, too. It's so awesome! We always have a deep freeze full of 'game' and fish of some sort.
    Great pics and polenta rocks!!

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  9. might i suggest you join the crockpot challenge? It's a group on flickr and was created by fellow TSB Inevitably Keely. Slow and low ... :)

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