Best. Venison. Ever.

It's a little surprising that I'm posting two food posts in a row, but Last night the dinner I made was unexpectedly DELICIOUS.

We had been given some Venison that was taking up space in my freezer, and though I was hesitant to cook it, fearing game-y, tough results, I pulled out the Slow cooker and decided to give it a go.

I had some two large strips and two small. I think the meat was from the back. I was going for stew-type results, so I salted, peppered and paprika-d, coated with flour and browned it in a pan with a little oil. I put it in the Crock with a few cloves of garlic, a can of diced tomatoes, a hand full of baby carrots and diced up1/2 each of a green bell pepper and a red one. I added no liquid, but when it was pretty much done and I checked it, The liquid released from the meat was about as high as the meat, but I thought it needed a little something else. I added 1 cup of water with two tomato bullion cubes dissolved in it and a bay leaf. (Next time I would do this in the beginning.)

An hour later (on low) when we were ready to eat, the meat was just about falling apart. I made seasoned rice and served it up over the rice for me and next to it for Abe and the kids. (And some green beans that needed to be eaten.) We also had the neighbor over. He lives alone and I know he hunts, so I figured he was up for an adventurous meal.

Mmm. It was good. I think I could have fed this to Jenni (or anyone else not inclined to eat deer meat) and we all would have enjoyed it. Maybe I got a particularly nice piece of venison, but I would try this again anytime I was unsure about how to cook a wild piece of meat. Not really "stew", but delicious! And if I'm ever out of wild meat, I may just try this with a roast or something. YUM!