Deer meat, also known as venison, provides hunters and their families with a lean alternative to beef and pork, but it's not always available. Deer can be hunted only during a specified season with the proper permits and licenses. Once killed, the deer must be carefully cleaned and treated for gaminess. Some cooks marinate venison in milk to remove or tame the gamy taste, while others use vinegar solutions. The best way to get deer meat tender is to cook it gently over a period of time. Slow-cookers are excellent for this.
Things You'll Need
- 3 lb. deer roast, cleaned and cut into stew pieces
- 2 large onions, sliced
- 1 pkg. onion soup mix
- 1 can cream of mushroom soup
- 2 cloves garlic, chopped
- Non-stick spray
Spray your slow-cooker with nonstick spray. Place the sliced onions in the bottom.
Place the pieces of deer meat on top of the onions.
Stir together a moist mixture of your favorite seasonings, such as cream of mushroom soup, onion soup mix and chopped garlic. Place dollops of the mixture across the top of the deer meat.
Cover the slow-cooker, and cook the deer meat for six hours on low.
Tips & Warnings
- In addition to marinating the venison in diluted milk overnight, marinate it in Italian dressing for a few hours before cooking. This adds flavor and helps reduce the gamy flavor in the meat.
- Instead of cream of mushroom soup, try combining 2 cups of salsa with onion soup mix and placing it over the deer meat before cooking.
- Serve any version of this dish over noodles or rice, or with mashed potatoes. The stew will make plenty of gravy.