jesse8953 Posted October 7, 2009 Report Share Posted October 7, 2009 This is so easy to make it was one of my favorite dishes to make when I was single.1st put some venison in a crockpot and cook.After cooked put venison in a bowl and let cool.While venison is coolin,drain crockpot empty then fill with 2 cans tomato sause{48oz. each}2 cans sliced carrots {drained},2 cans sliced potatos {drained},2 can green beans {drained},1 can peas {drained} and 2 cans of sweet corn {undrained}.Cook for 2 hours on low.While vegies cook,shred cooled venison. Then add to the crockpot of vegies.Cook on low for 6 hours. Serve with grilled cheese sanwiches. Quote Link to comment Share on other sites More sharing options...
Stone Cold Posted October 7, 2009 Report Share Posted October 7, 2009 This sounds good! Quote Link to comment Share on other sites More sharing options...
redkneck Posted October 7, 2009 Report Share Posted October 7, 2009 Great pics! I like to take some backstrap, cut about 3/8" thick, season and flour, then throw in a hot skillet to brown nice and fast. Throw the steaks into a crock, then add some cream of mushroom, or you can go with tomatoes instead and add your other veggies. Basically the same thing just a diff way to get there Quote Link to comment Share on other sites More sharing options...
TxStarr Posted October 7, 2009 Report Share Posted October 7, 2009 redkneck said: Great pics! I like to take some backstrap, cut about 3/8" thick, season and flour, then throw in a hot skillet to brown nice and fast. Throw the steaks into a crock, then add some cream of mushroom, or you can go with tomatoes instead and add your other veggies. Basically the same thing just a diff way to get there Gasp! Why waste good frying meat like that?!?!!? You can clean the hind quarters and do the same thing (just as tender) and save the backstrap for chicken frying. Just saying. Quote Link to comment Share on other sites More sharing options...
woolybear Posted October 8, 2009 Report Share Posted October 8, 2009 TxStarr said: Gasp! Why waste good frying meat like that?!?!!? You can clean the hind quarters and do the same thing (just as tender) and save the backstrap for chicken frying. Just saying. Ya got a point there. I ususally have seperate cuts of stew meat done up from what I don't have ground. That does look good Jesse. I'll do roasts very similar to your method only slow cook them on low for about 12 hrs in the pot and they shred themselves when you dig in. Your pics with the soup and grilled cheese took me back to my youth coming in from a long cold day of sledding down the hill at ma and pa's. 1/2 frozen 1/2 soaked to the bone, that's how we got warmed back up when we finally came in. Quote Link to comment Share on other sites More sharing options...
redkneck Posted October 8, 2009 Report Share Posted October 8, 2009 (edited) TxStarr said: Gasp! Why waste good frying meat like that?!?!!? You can clean the hind quarters and do the same thing (just as tender) and save the backstrap for chicken frying. Just saying. Dude, I'll GRIND backstrap sometimes. 1 deer usually makes four servings of backstraps for my bunch. If I take lets say 6 deer this year, that's 24 helpings of backstraps! Not counting, the deer steak, deer burger (lots of that) deer sausage, smoked sausage, neck roasts, etc, etc, etc. I aint got no shortage of meat round my house, and if I dig out some backstrap to put in a stew, I can assure you there's more where it came from, lol. :eat: Wife and kids like it, but they don't want it every single week. Deer burger though, we put in everything, chili, soup, bugers, tacos, hb steaks, meat loaf, and rice crispies Funny I had this same conversation with a guy at work this week. What's a bigger waste, grinding a backstrap, or throwing out a freezer-burned one? Edited October 8, 2009 by redkneck Quote Link to comment Share on other sites More sharing options...
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