Crockpot pheasant recipe? Or crockpot venison recipe?

[BLACKJACK]

Want to retry doing pheasants in a crockpot, in the past when I've tried it, it seems like I just end up with a mess of bones and meat in mushroom gravy. Any good crockpot recipes out there? Also venison crockpot recipes would be appreciated. Like the idea of coming home to supper already done....

[huntnfish]

If I am cooking a venison roast I will put it in the crockpot before I go to work. Put the roast in and the a packet of Lipton french onion soup mix and then carrots, potatoes and whatever else you want in there. Fill with water and turn it on. When you get home from work it should be done. I have done it on high and on low. On high, the meat falls apart, but can get dry and on low it stays together a little more but is a little tougher. I like this better that beef.

[This message has been edited by huntnfish (edited 12-04-2003).]

[SilverLakeBoy]

CROCKPOT PHEASANT AND WILD RICE

1 cup raw wild raw rice
1 can cream of mushroom soup
1 can cream of chicken soup
1 can mushrooms
2 1/2 cups water
2 pheasants, cut up, flour and brown
1 pkg instant onion soup mix

Mix rice, canned soup, water, mushrooms and water together in crockpot. Place pheasants in crockpot (I never brown mine, I just put them in and they come out fine). Sprinkle with onion soup mix. Cover. Cook on low 6 to 8 hours. Add a splash more water if rice is looking dry towards end of cooking time.

[89Bronco]

I like this one:

Venison Stroganoff
  
1 or 2 pounds cubed venison (or rabbit, grouse, or beef)
2 (10.75 ounce) cans condensed golden mushroom soup
1 chopped onion
2 tablespoon Worcestershire sauce
1/2 cup water
8 ounces cream cheese

In a slow cooker, combine the meat, soup, onion, Worcestershire sauce and water. Cook on Low setting for about 8 hours, or on High setting for about 5 hours. Stir in cream cheese just before serving.

That's the original recipe. I tweak it now and then by adding fresh mushrooms, using cream of mushroom soup instead of the golden, adding crumbled bacon, sometimes using beer instead of water, etc. Whatever you like, you can add. I also brown (not cook) the meat a little in a skillet before adding it to the crock. The cream cheese and golden mushroom soup make this a really rich dish. I serve it over egg noodles. At potlucks here at work many people don't even know they are eating venison and I get many requests for the recipe. Try the original and then fix it to your tastes.

Good luck!

[BLACKJACK]

Thanks guys, just what I was looking for! I'll try some of these and let you know how they taste!

[BLACKJACK]

silverlakeboy, your recipe was a succes last night! My wife said I could make it again! The rice was good and it soaked up enough liquid to keep it from turning into mushroom pheasant bone soup.

[SilverLakeBoy]

Blackjack: Glad you enjoyed it! We all know the importance of keeping the missus happy, We she's happy everybody is happy.

[BLACKJACK]

silverlakeboy, you got that right! Lets all repeat that one more time, WHEN THE WIFE IS HAPPY, EVERYBODY IS HAPPY!

[BLACKJACK]

Did the crockpot venison thing yesterday, it turned out good! Chopped a few small potatoes, an onion, threw in some small carrots, added a pack of onion soup mix, mixed it up, threw the roast on top, added another packet of onion soup mix, added a can of mushrooms, and 1/2 cup of water and let it cook on low all day. Put the meat on a platter, sliced and covered it, added some thickening to the rest of the stew, then just served the stew over the meat. Will be doing that again. And the best part was that supper was done when we got home! May try a loaf of home baked bread with it next time.

[MarkV]

thanks SilverLakeBoy. We made the crock pot pheasant recipe yesterday. It was excellent.

[IceHawk]

Silverlake boy- I made your pheasant crockpot recepie, it was a great success the kids and wife loved it.

[SilverLakeBoy]

Glad you enjoyed it.

[BLACKJACK]

89BRONCO, did your venison strogenoff last night, it was good! Was a little runny but will be more careful next time, no extra liquids. Thinking of trying it with a goose breast that I have.

Thanks!

[Bushwacker]

Thanks SilverLakeBoy. I made the crockpot recipe with some Chukkar I got a couple weeks ago at a training day with my dog. It was the first time my wife ever had chukkar and she is convinced it is the best tasting meat ever! I am going to have to thaw out some pheasant next week and try that.

[89Bronco]

Glad you liked it Blackjack! Can't wait for this fall to get some more venison!

[abens1078]

My favorite venison recipe is real close to some of the above.
2-3lbs. whole loin or roast, trimmed
1 can Cream of Mushroom.
1 envelope of dry onion soup mix.
1 1/2 mushroom soup cans of water.
I leave the loin in 2"-4" chunks, roast goes in whole depending on thickness Mix the soups and water together then combine the meat chunks.
I put the crockpot on low before I leave for work(8-9 hrs)
When I get back I pull the meat apart and shread into as small of pieces as I want and then put it back into the gravy/stew.
I like this on toast or mashed potatoes.
Leave out some of the liquid and it can be served as a sandwich.

Phesant:
I use the whole bird and cover it with a comercial rub(your preferrence), 2-3 tbl spns depending on flavor strength preferrences. I also like to inject birds when using this recipe(again your choice on flavors). 3-4 strips of bacon on the botom of the crock pot, 1-2 in the body cavity and 4-5 strips for the top.
I lay the bird in breast down so his back is up.
4-5 hrs on low usually does it but I like to do these when I can be around to watch.

Good luck and sorry for the rambling I am not much at writing recipes.

[riverrat56]

just last night i got out 2 pheasents that were burried in the freezer, deboned them, cut into small chunks, browned in some butter and black pepper. Then threw into the crockpot with 3 cans of cream mushroom soup, some garlic powder, and half an onion(choped). Left in on high for about 4 hours, then turned to low when i was sure all meat was done. Served over noodles like an alfredo.

[jbdragon]

Venison Swiss Steak

-Several medium size venison steaks
-One large yellow onion
-Approx 1 cup sliced portabella mushrooms (add more if desired)
-Olive oil
-Two eggs
-Approx 1 cup of seasoned flour
-Approx 1 cup seasoned bread crumbs
-Approx1/2 cup water (do not use more)
-1 pack of egg noodles
-1/2 to 1 stick of butter
-Flour
-Heavy Cream
-Salt and pepper

Noodles:

Boil noodles in salted water with a drop of olive oil until desired tenderness. Strain and add desired amount of butter and salt/pepper.

Steaks:

Beat two eggs in shallow bowl. Prepare seasoned flour and bread crumbs in separate shallow bowls. Heat oil in a frying pan until it is hot enough to sizzle a drop of water. Pound venison steaks with a meat hammer until they are approx ½ inch thick. Roll steaks in the flower, then dip in the egg wash, dip in the bread crumbs, then lay them in the hot pan. Fry each side just until crispy and remove.

Crock Pot:

Chop onions and mushrooms and layer them across the bottom of the crock pot. Lay steaks across the top and add water cover and cook on low. Cook slowly until meat is fork tender. Remove the steaks and set aside.

Gravy:

Strain the liquid into a sauce pan on medium/low heat. Wisk heavy cream and flower in to desired thickness. Add seasoning.

Plate:

Mix mushrooms and onions with egg noodles and serve steaks and gravy over the top.

YUMMY.. Sticks to your ribs!!

[jbdragon]

Venison Swiss steak below

[This message has been edited by jbdragon (edited 08-26-2004).]