Crock Pot Deer Chili

meat5 Crock Pot Deer Chili - This rustic, crock pot chili is absolutely delicious. Cooked slowly in the slow cooker, with savory spices and vegetables, it is as moist and tender as can be, and has a fabulous fragrance. Served over rice, we suggest adding some garlic bread as well, yummy, what a great deer meat recipe!

Prep Time: 10 mins
Servings: 8
Main Ingredient: Deer Roast
Difficulty Level: 1

Ingredients to make Crock Pot Deer Chili

3 1/2 pound deer, chuck roast
1 each tomatoes (1 lb can)
1/2 cup water
1 cup onion, chopped
1 each garlic, clove
1 each chili beans, can
2 teaspoon chili powder
1 each chili beef soup, can
1/2 cup green pepper, diced

Directions to make Crock Pot Deer Chili

Step 1:Cut meat into 1 inch strips. Roll in flour. Brown in skillet. Put in slow cooker or crockpot. Add tomatoes, water, onion, chili powder, soup, chili beans, garlic and green pepper. Set on low to low-medium heat setting for about 6 hours. Serve with a simple rice recipe.

Image Source: aless02

November 18, 2009 | Filed Under Baked, Buffet, Dinner, Easy, Easy Meat Recipes, Main Course, New Meat Recipe, Slow Cooker, Supper, fried, roast | Leave a Comment 

Skillet Deer Heart Steak and Vegetables

skillet_deer_heart_steak_vegetables Skillet Deer Heart Steak and Vegetables - Here’s a unique meat recipe for all you deer heart lovers! It’s very easy to make and the results are fantastic. It even comes with its own veggies.

Cook Time: 45 mins
Main Ingredient: Deer
Difficulty Level: 2

Ingredients to make Skillet Deer Heart Steak and Vegetables

1 Deer heart, fresh
Salt, Pepper, Steak Spice, Garlic Salt
Beef bouillon cube or powder
Rosemary, Thyme, Water

Vegetable Saute:
2 lg Onions cut in lg pieces-with layers seperated
2 Green peppers
3 Stalks celery, sliced, thin and diagonally
1 Carrot, sliced thin and diagonally
1 c Broccoli head (in sm pieces)
1 cn Mushrooms

Directions to make Skillet Deer Heart Steak and Vegetables

Step 1:Rinse deer heart in cold, running water to remove all blood. Trim off fat. Let stand in cold salted water to 1 to 2 hrs. Remove and place in a pot of boiling salted water. Boil 15 to 20 min. Remove and cut into 2 centimeter slices.
Step 2:Place in hot, oiled skillet. Sprinkle with steak spice, pepper and garlic salt. Fry like steak, both sides, about 15 min.
Step 3:In meantime prepare vegetables. Saute onions in oiled pot for 5 min, add remaining vegetables. Sprinkle with rosemary, thyme, garlic powder, and pepper.
Step 4:Dissolve bouillon in cup of hot water and add to vegetables. Simmer 10 min or to desired tenderness. Serve with deer heart.

May 8, 2009 | Filed Under Easy, Easy Meat Recipes, Fry, Main Course, Supper | Leave a Comment 

Marinated Deer Loin Roast

marinated_deer_loin_roast Marinated Deer Loin Roast - The mouth watering, homemade marinade, included in this meat recipe is what really makes this roast stand out. Already an extremely tender cut, the long marinating time and slow bake make it mwlt in you mouth!

Main Ingredient: Deer
Difficulty Level: 2

Ingredients to make Marinated Deer Loin Roast

8 lb Deer Loin Meat* see note
MARINADE: 1 16 Oz. Can Small Whole Carrots — or more if needed
1 16 Oz. Can Small Whole Onions, or more if needed
Sliced Celery Stalks, as desired
2 Cloves Garlic, halved
1 Tbsp Thyme
1 Tbsp Rosemary Leaves
2 Bay Leaves
1/4 C Minced Parsley
2 Whole Cloves
1 Whole Nutmeg *OR* 4 Allspice Berries
5 C Red Wine
1/2 C Brandy Or Vinegar
1/2 C Olive Oil
Cornstarch

*Rub with 1 tbs. salt and 1 tsp. pepper.

Directions to make Marinated Deer Loin Roast

Step 1:Combine all of the above ingredients except the carrots, onions, and corn starch, in a large container. Stir. Add piece of deer meat and marinate for at least 24 hours, turning occasionally. May be marinated for as long as 48 hours.. Bake at 300 - 350 until done
Step 2:Remove meat from marinade; strain marinade and thicken it with a little cornstarch and water, which have been returned to original cooking container. Add meat, carrots, and onions. Return to oven and heat thoroughly.
Step 3:Cooking time for 8 pounds is about 4 hours in a 300 oven. Extra marinade may be served separately. Meat should be turned or basted once or twice during cooking, but should not be covered during cooking.

May 8, 2009 | Filed Under Baked, Easy, Easy Meat Recipes, Main Course, Supper | Leave a Comment 

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