Members georgestrings Posted September 30, 2008 Members Share Posted September 30, 2008 I'm making venison stew in the crockpot this morning - I never write any of this stuff down, so I'll post along while I'm putting it together this morning... Starting ingredients: 3-4lbs of venison(or beef for you non-hunters)3lbs red potatos4lbs carrots(because I really like carrots)2 large onions3 large stalks of celery3 pkgs of stew mix Now, I'm using a 6qt cooker, 'cause that's how I roll - but a smaller cooker can be used with proportional ingredient quantities... Be advised, though: what might seem like a large enough crockpot doesn't always end up that way - I've ran out of room a few times over the years... I started by cooking the meat in a large pan with some virgin olive oil in it, and season it with parsley, black pepper, onion powder, and season salt... I *used* to cut it all up into small chunks before cooking, but discovered that it was easier to shred and remove any gristle after fully cooked - so I cook it in fairly large chunks... After it's well cooked, I'll chop it up into small pieces for the stew, discarding any gristle - and put some water in the pan to cook down what's stuck to the bottom of the pan, and add that in also... Because I didn't get it started last night, and want to eat it for dinner tonight, I'm abbreviating the process a little - rinse and chop the veggies, then soften them up a bit by nuking them in a bowl with an inch or so of water in the bottom - carrots for 7 minutes, potatos for 4.5, celery for 2 minutes, and onions for 1 minute, with no water... I start out by adding 2-3 cups of water with the stew mix, then add some during the day - probably about 6 would be a guestimate for a total... For the last couple of hours of cooking, I'll start working some flour in to thicken things up to my liking - without this step, it turns out more like soup - which is fine, too - depending on what you want to do with this... Sometimes I'll add a couple of beef bouillon cubes, depending on how the flavor of the broth is coming along... Everything's in the pot right now - we'll be eating around 7, and I'll serve it with some Yuengling Black and Tan, and a loaf of wheat bread and butter... I do things a little different everytime I make this stuff, but that's how it came together today - I'll post the consensus later tonight - I think we're going to invite the GF's parents and grandmother over for dinner... - georgestrings Link to comment Share on other sites More sharing options...
Members BottomHeavyKate Posted September 30, 2008 Members Share Posted September 30, 2008 now that is a beautiful thing...... I think I'll have to make my venison black bean chili tonight..... Link to comment Share on other sites More sharing options...
Moderators Kindness Posted September 30, 2008 Moderators Share Posted September 30, 2008 Sounds great (except for the cooked carrots, I only like them raw)! What time should I show up for dinner? Link to comment Share on other sites More sharing options...
Members y-o-y Posted September 30, 2008 Members Share Posted September 30, 2008 I'm not trying to be a crockpot snob here, but if one of your ingredients has the word "mix" in it, it is not a recipe, just a list of parts. Link to comment Share on other sites More sharing options...
Members willsellout Posted September 30, 2008 Members Share Posted September 30, 2008 I'm not trying to be a crockpot snob here, but if one of your ingredients has the word "mix" in it, it is not a recipe, just a list of parts. Every recipe is a list of parts. I use a chili packet for my chili as a base, but add spices to it. I just like that packet instead of using up all the chili powder and cumin in my cupboards. you'd be surpised what cooks use...not everyone makes up their own mixes, even chef's use commercial spice mixes. Putting rules on cooking is like putting rules on art..it just isn't done my friend:cool: Sounds good George:thu: Dan Link to comment Share on other sites More sharing options...
Members Death Hands Posted September 30, 2008 Members Share Posted September 30, 2008 I'm not trying to be a crockpot snob here, but if one of your ingredients has the word "mix" in it, it is not a recipe, just a list of parts. I find that to be totally untrue. Plenty of people use Mrs. Dash due to the fact that it has so much commonly used {censored} in it, that doesn't mean that they're not cooking according to a recipe or making their own. That's like saying you're not a cook if you buy prepared meats or non-homegrown vegetables. Link to comment Share on other sites More sharing options...
Members georgestrings Posted September 30, 2008 Author Members Share Posted September 30, 2008 now that is a beautiful thing......I think I'll have to make my venison black bean chili tonight..... That sounds pretty good, too - I'm starting to thin out the freezer to make way for incoming fresh venison... I'll probably go bowhunting sometime this weekend... - georgestrings Link to comment Share on other sites More sharing options...
Members georgestrings Posted September 30, 2008 Author Members Share Posted September 30, 2008 Sounds great (except for the cooked carrots, I only like them raw)! What time should I show up for dinner? Any time you want, bro - any time... - georgestrings Link to comment Share on other sites More sharing options...
Moderators Kindness Posted September 30, 2008 Moderators Share Posted September 30, 2008 Well if I leave here now in my car I should be sufficiently lost and confused in about 8-10 hours... Link to comment Share on other sites More sharing options...
Members georgestrings Posted September 30, 2008 Author Members Share Posted September 30, 2008 I'm not trying to be a crockpot snob here, but if one of your ingredients has the word "mix" in it, it is not a recipe, just a list of parts. You're probably right, but I don't much concern myself with the technical jargon of cooking - I just throw some stuff together, and hope it turns out OK... I've gotten what looked to be a decent crockpot cookbook with each of mine - but never really bothered to take much of a look at them... So far, I've caused no fatalities - hahaha!!! - georgestrings Link to comment Share on other sites More sharing options...
Members georgestrings Posted September 30, 2008 Author Members Share Posted September 30, 2008 Every recipe is a list of parts. I use a chili packet for my chili as a base, but add spices to it. I just like that packet instead of using up all the chili powder and cumin in my cupboards.you'd be surpised what cooks use...not everyone makes up their own mixes, even chef's use commercial spice mixes. Putting rules on cooking is like putting rules on art..it just isn't done my friend:cool:Sounds good George:thu:Dan Yeah, that's kinda how I see it, Dan - I never had anyone show me how to cook, per se - I just sorta learned as I went along, and made it a necessity - because although I love to eat, I'm too cheap to eat out all that regularly... Besides, I really don't trust the cleanliness of alot of places enough to eat there... - georgestrings Link to comment Share on other sites More sharing options...
Members georgestrings Posted September 30, 2008 Author Members Share Posted September 30, 2008 Well if I leave here now in my car I should be sufficiently lost and confused in about 8-10 hours... It takes you that long??? - I can get sufficiently lost and confused in a FAR shorter timespan - hahaha!!! - georgestrings Link to comment Share on other sites More sharing options...
Members y-o-y Posted September 30, 2008 Members Share Posted September 30, 2008 You're probably right, but I don't much concern myself with the technical jargon of cooking - I just throw some stuff together, and hope it turns out OK... I've gotten what looked to be a decent crockpot cookbook with each of mine - but never really bothered to take much of a look at them...So far, I've caused no fatalities - hahaha!!! - georgestrings Don't mind me, I was just being a butt-headed twit. I'm sure most of my slow cooker recipes/experiments would taste better if I used more commercially available components. But I rather enjoy the simplicity of cooking "from scratch" with a crockpot. Link to comment Share on other sites More sharing options...
Members Emprov Posted September 30, 2008 Members Share Posted September 30, 2008 Stew sounds good for tonight. Link to comment Share on other sites More sharing options...
Members superiorparts Posted September 30, 2008 Members Share Posted September 30, 2008 nice. i need to thin my freeze too. Link to comment Share on other sites More sharing options...
Moderators Kindness Posted September 30, 2008 Moderators Share Posted September 30, 2008 Stew sounds good for tonight. I'm making chicken parmesan. Anything warm sounds good right about now. Link to comment Share on other sites More sharing options...
Members BottomHeavyKate Posted September 30, 2008 Members Share Posted September 30, 2008 That sounds pretty good, too - I'm starting to thin out the freezer to make way for incoming fresh venison... I'll probably go bowhunting sometime this weekend... - georgestrings I'll be using fresh venison I have to post pictures from my Wyoming trip!!! I'm stealing your recipe too by the way. I'm hoping to get out a couple more times this year. I'm still looking forward to shot gun season in Minnesota and rifle season in Wyoming this year. We've got a lot of people to feed Link to comment Share on other sites More sharing options...
Members Svi Posted September 30, 2008 Members Share Posted September 30, 2008 Sound good. You should post it in the recipe thread. Link to comment Share on other sites More sharing options...
Members georgestrings Posted September 30, 2008 Author Members Share Posted September 30, 2008 Don't mind me, I was just being a butt-headed twit.I'm sure most of my slow cooker recipes/experiments would taste better if I used more commercially available components. But I rather enjoy the simplicity of cooking "from scratch" with a crockpot. It's all good, dude - no worries here... As for "simplicity", I dunno - pouring that stew mix in sure seemed pretty simple...:poke: - georgestrings Link to comment Share on other sites More sharing options...
Members georgestrings Posted September 30, 2008 Author Members Share Posted September 30, 2008 nice. i need to thin my freeze too. Yeah, I usually make a bunch of stuff(stew, chili, spaghetti, etc...) that can be frozen for later "easy meals", and give away whatever venison that's left in the freezer to make way for this year's take... - georgestrings Link to comment Share on other sites More sharing options...
Members georgestrings Posted September 30, 2008 Author Members Share Posted September 30, 2008 I'm making chicken parmesan. Anything warm sounds good right about now. That sounds real good - we had roticerie(sp?) chicken on Sunday that was pretty good - LOVE that stuff... - georgestrings Link to comment Share on other sites More sharing options...
Members georgestrings Posted September 30, 2008 Author Members Share Posted September 30, 2008 I'll be using fresh venison I have to post pictures from my Wyoming trip!!! I'm stealing your recipe too by the way. I'm hoping to get out a couple more times this year. I'm still looking forward to shot gun season in Minnesota and rifle season in Wyoming this year. We've got a lot of people to feed Yeah, baby!!! - THAT'S what I'm talking about... I'm really looking forward to checking out those pics - I'd LOVE to make a trip out west like that... I'd also be interested in that black bean chili recipe - I make venison chili, but I usually use 4 types of beans, one of which are black... I typically bowhunt for October and some of November - then shotgun or rifle hunt through the 1st week or so of December, and muzzleloader hunt 'til the season closes before Christmas... After New Years, I hunt the 'yotes a bit 'til it closes in March... This year, my best hunting spot is open for rifle instead of shotgun - so, using the dreaded .300 WinMag will be considerably easier than shotgunning for deer... - georgestrings Link to comment Share on other sites More sharing options...
Members georgestrings Posted September 30, 2008 Author Members Share Posted September 30, 2008 Sound good. You should post it in the recipe thread. Thanks, and you're right - I'll C&P it over there, and start contributing to that thread... - georgestrings Link to comment Share on other sites More sharing options...
Members NeonVomit Posted September 30, 2008 Members Share Posted September 30, 2008 I'll take a crack at this sometime this weekend. Sounds good. Link to comment Share on other sites More sharing options...
Members willsellout Posted September 30, 2008 Members Share Posted September 30, 2008 I'm making chicken parmesan. Anything warm sounds good right about now. Talk like that will get you in trouble:love: Link to comment Share on other sites More sharing options...
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