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Post by Greenedog on Aug 3, 2009 12:10:40 GMT -5
Ingredients: 3-5lb deer roast 1 or 2 cans beef broth 1 onion, diced jar of pepperoncini 1 packet of Italian dressing seasoning Cut the roast into cubes, like stew meat Put the meat in a crock pot with enough beef broth to cover Add half the onion, Italian seasoning, 4 or 5 pepperoncini (also add some of the juice from the jar) Cook for 12 to 24 hours (I usually make it a day ahead of when I want to serve it. If you like onion, add the remaing onion a few hours before serving.) I like to serve it on hoagie style buns with provolone cheese slices and mild pepper rings. Yummy!   |
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Post by Monty on Aug 17, 2009 21:45:12 GMT -5
Put this in the crock pot last night planning on having it for dinner tonight. Well, smelled so good it didn't make it past lunch!!! DELICIOUS!!! |
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Post by Chase on Aug 20, 2009 14:49:04 GMT -5
I can't wait to have some again.  |
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Post by Jordan on Aug 29, 2009 14:31:39 GMT -5
i'll probably try that out when i shoot a deer this year. hope i get 1 in youth season just to try this out lol
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Post by Greenedog on Sept 23, 2011 18:14:56 GMT -5
There's a lot going on this weekend with youth season, Shakamak Homecoming, and other things so I'm gonna make a big batch of this and just have it in the crock pot for whoever's hungry. |
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fmj
Full Member
Posts: 146
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Post by fmj on Sept 24, 2011 6:53:09 GMT -5
you stole my recipe!!  I have been making this for YEARS....except instead of beef broth, use beer. OH, and i leave the roast whole and shred it with forks after it cooks overnight. |
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Post by Greenedog on Oct 1, 2011 16:58:30 GMT -5
We just got the October issue of Field & Stream and there's a similar recipe in there. Here's how it goes...... Italian Deer Sandwiches
Debone a deer ham and remove sinew and silverskin. Cut meat into baseball sized pieces. Put meat in a crock pot or dutch oven with three 15oz cans of beef broth and cook for 3-4 hours. Drain meat, pull apart, and return to oven/pot with the following seasonings;
2 Tbsp. meat tenderizer
1 1/2 tsp. black pepper
1 1/2 tsp. seasoning salt
4 1/2 tsp. Italian seasoning
1 1/2 tsp. garlic powder
1 1/2 tsp. onion powder
Stir and cook 2 more hours. Serve on hoagie buns with a slice of Swiss cheese.The next thing I'm gonna try is Philly Cheese Steaks made out of venison. I just need Chase to bag me a tender young doe. |
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Post by Greenedog on Jul 23, 2013 17:14:00 GMT -5
I made another batch of this stuff and it was my best yet. I added a few jalapenos out of the garden to the crockpot and sliced some onion and bell peppers and sauteed them in beer, butter, and Lawry's Garlic Salt to top it. I had been watching a lot of Food Network and Travel Channel and had been really craving a "Philly Cheese Steak," so I ran up to the store and grabbed a jar of Cheese Whiz and served it on a sub bun. It was AWESOME!   The fresh picked grilled corn wasn't bad either. |
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Post by Greenedog on Jul 23, 2013 18:26:36 GMT -5
Another thing I've been doing different; I just throw the whole roasts in the crockpot with some water, sliced onion, pepper, and a tablespoon of liquid smoke and cook on low overnight. Next day I remove everything and get rid of any bones and gristle, then pull the meat apart and put it back in the crockpot with the beef broth and the other ingredients. It's a little easier than de-boning before hand, and just as good. |
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Post by goosepondmonster on Jul 24, 2013 8:13:15 GMT -5
Those look pretty awesome. I'll have to keep this in mind if I get some meat for the freezer this fall.
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Post by Greenedog on Oct 28, 2013 22:50:20 GMT -5
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Post by Greenedog on Oct 29, 2013 15:48:48 GMT -5
Here's the seasoning I used in the video. This stuff is AWESOME! Louie's SeasoningThe roast I used had been in the freezer almost a year and I couldn't believe how tasty it turned out. I'm gonna make some "Venison Manhattan" with it next time. |
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Just another night at work for me and Monty will be back here again bright and early. 
