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Slow cooker sammiches

Discussion in 'Hunting' started by squarepants33889, Jan 5, 2013.

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  1. squarepants33889

    squarepants33889 Member

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    I know that this isn't exactly hunting, but I figured the crowd here would understand.
    I am sitting on my recliner with a pulled venison sandwich on fresh, made today, buns and shredded deer meat straight outta the slowcooker. Its a cold winter day and I am just going to sit here enjoying the fruits of this hunting season.

    My seven year old daughter just said "this is the best thing you have ever cooked!"

    This is what it's all for gentlemen!
     
  2. gkainz

    gkainz Member

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    Where's the "like" button? :)
     
  3. buck460XVR

    buck460XVR Member

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    Got some pheasant in the slow cooker right now. Gonna have it in gravy over rice tonight for supper.
     
  4. Double_J

    Double_J Member

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    did a hind quarter a few weeks ago with my brother. lots of onion, garlic, potatoes, and carrots.
     
  5. Ms_Dragon

    Ms_Dragon Member

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    That sounds so good my mouth is watering.
     
  6. BP44

    BP44 Member

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    Darn, I must have missed the invite for supper:) the mrs's and myself had goose fajiatas but a pulled venison sammich sounds a lot better.
     
  7. v8stang289

    v8stang289 Member

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    Now that you've got me hungry, care to share the recipe?
     
  8. Lincoln4

    Lincoln4 Member

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    Going with crockpot Venison Fajitas later this week. MMmmm!
     
  9. squarepants33889

    squarepants33889 Member

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    mmmmmm. A roast with carrots and potatoes sounds awesome. Do birds do well in a slow cooker? Truth be told, pulled beef/pork/venison, etc is one of the few things I really like better from a slow cooker. I usually miss the browning or smoke flavour. But maybe a slow cooker would soften up tough old Canada goose?
    I don't really have a "recipe", but this try was as follows.
    I put half a sliced onion and half a sliced yellow pepper on the bottom of a slow cooker along with a three fork fulls of pickled banana peppers. Put the deer roast on top. Mix a couple cups of cola with about 3 tbsp of molasses and two tbsp of soya sauce and a splash of worcestershire sauce. Dump liquid over roast. It should cover the veggies and come up on the meat. I then liberally apply dried mustard powder and garlic powder(great spices to combat a gamey old buck) celery salt, black pepper, and cayenne pepper. Put two or three little daubs of butter on top to add a little fat to the equation. About 6 hours on high makes the roast easy to pull apart with two forks. Stir up the whole mess and let cook for another 1-2 hours on slow. The liquid turns good and "saucy".
    Serve up on fresh buns to really wow em.
    The "hotness" is about as much as most of my non hotstuff eatin buddies can handle, but my feeling is that its pretty mild for a hot food eater.

    update: was frickin' awesome. Just sayin.
     
    Last edited: Jan 8, 2013
  10. buck460XVR

    buck460XVR Member

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    Sure do. The Pheasant and gravy(my wife calls it Gumbo) was delicious and was as good if not better the second and third time around as leftovers as it was the first. We do wild turkey in the crock pot all the time also, either as whole breast fillets or pieces that have been browned. I like to add a coupla strips of bacon not only to add flavor, but to add a little fat to the gravy.
     
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