Wednesday, February 20, 2013

Damn Deer.

Talk about an epic fail. Last night for dinner, I killed a deer roast that was already dead. I found an awesome recipe to cook it, but apparently had underestimated the size of my boyfriend's deer. Now, I know what some of you may be could I cook Bambi? But hang on just one second, Bambi is the most nutritious meat I had in my freezer! 

If you've heard that deer is low in fat before, then you shouldn't be surprised. But if not, here's a breakdown:

Beef Tenderloin, Lean = 220 calories, 9 grams fat, 3.2 grams saturated fat
Chicken Breast = 190 calories, 4 grams fat, 1.2 grams saturated fat
Venison (Deer) = 180 calories, 3.6 grams fat, 1.6 grams saturated fat

So, pretty much this means it's a better option than the beef you buy in the grocery store. Because, lets face it-- its not always the leanest or unprocessed food.

As compared to chicken its pretty dead even (no pun intended, okay, maybe a little). But, I know exactly where the deer was killed and by who...whereas that chicken I buy is probably from a nightmare of a warehouse that you've seen on the news. Don't get me wrong, I love chicken...but for variety and health sake, you can't beat deer!

But you can kill it again, which is what I did. The slow cooker couldn't handle that size of a roast and it took FOREVER to cook. I eventually gave up and cut off chunks of meat and slow cooked those for an extra 30 minutes. If I could go back, I would use the same recipe...but simmer the deer on low for 10 hours. This would give me that pull apart meat that I love from the crockpot. 

Here's the UPDATED recipe :)

Crockpot Deer Roast

  • 3 pounds, BONELESS Deer Roast
  • 1 large Onion, Sliced
  • 1 tbsp Low-Sodium Soy Sauce
  • 2 tbsp Worcestershire Sauce
  • 1/2 tbsp Garlic Salt
  • 1 package (1 oz) Onion Soup Mix
  • 2 cans (10.75 oz each) Cream of Mushroom Soup
  1. Place deer roast and onions in crockpot. Pour Soy sauce and Worcestershire Sauce over Roast, sprinkle with garlic salt.
  2. Combine soup and onion mix in a bowl. Pour over roast. Simmer on low in crockpot for 8-10 hours.
I'll be giving this another shot in a few weeks, so I'll let you know how round 2 goes!


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