Calling all crock-potters!

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SpurHunter

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OK guys and gals, I have never made anything in a crock-pot worth eating, so I need some good ideas. Give me a grill, skillet, pot, pan, oven, smoker, or open fire, and I can cook with the best of them! Just not this dad-blamed crock....its a crock of....well another time. </p>

I just put the 2 shoulders from Catfingers deer in the crock. I sprinkled Tony Chacheras seaoning on them, added some halved onions, and potaoes cut in 4ths. Salt and perper on the oninons and potatoes too. 2 Coors lights, and some water to top it off, and set the timer for 7 hours. What do you think?</p>
 
I think it will take a lot longer than 7 hours and ... you should have waited and put in the taters a bit later.  Especially if they are cut in 1/2.

Hope you had it on high. 

You know ... google searching on the words "crock pot recipes" would do wonders for your talent!

Might try it!  hahahahaha

TT
 
Here's an easy one for venison. Put a whole tenderloin, or roast in crock pot with lipton onion soup mix, and cream of mushroom soup. I usually use 2 of each. I like more gravy.
If meat is frozen cook overnight, if thawed you can start it before going to work, and it will be done when you get home.
 
I use 2 cans of cream of mushroom with garlic. But i like my roast with gravy instead of soup. So i Throw everything in the pot and simmer on low for a good 11 to 12 hours Stiring occasionally. You can also throw you some baby carrots in the mix next time,and dont forget the conebread!emoHungry I need a good smoker recipe, maybe you can help me out??
 
Here's an easy one for venison. Put a whole tenderloin, or roast in crock pot with lipton onion soup mix, and cream of mushroom soup. I usually use 2 of each. I like more gravy.
If meat is frozen cook overnight, if thawed you can start it before going to work, and it will be done when you get home.
 
Good thinking hoggerhead, I got caught up with something @ work while typing, and by the time I posted you had already posted something similar.emoBang
 
You fellahs are just hungry and wern't thinking too good. Go get some of Dhaun's span to tide you over till the deer is done.
 
Well, everything is cooked perfect so far this morning. I hope it tates OK. I just couldnt bring myself to try it right after brushing my teeth....
 
i do a few things in the crockpot with my deer.

short ribs:
i season them up and put them in with some honey bacon bbq marinade from cajun injector, and about an equal amt of water, cook on low all day.

roast.
rub on seasonings, i like to brown all sides in a skillet before hitting the crockpot to sear the seasonings into the meat. then i put in the crockpot on low all day with potatoes, carrots, onions, and a lil water, and a little cajun injector 'creole butter' marinade.

serve both with red beans and rice, makes a good combination, and veggies of your choice.

i can't bring myself to do anything with a tenderloin except a charcoal grill, it's just too good. i also leave my backstraps whole, and when its time to grill, i'll cut it into 2 or 3 pieces and spice them each differently. my fav is the creole butter marinade, my roommates love a rub of garlic salt and lemon pepper the best. just grill med rare and enjoy.
 
Dang guys....I wasn't hungry until I started reading this post.emoBang Now I am wondering what I got in the freezer that I can throw into a crock pot.emoHungryJmax
 
J-max, anytime I can talk about food, Im on it!</p>

On the crock meal, it tasted very good, and the potatos, and onions were perfect, but I didnt like the texture of the meat. It looked perfect, and pulled apart like a potroast, but was just a little bit rubbery when you chewed it. Not terrible, but I am a perfectionist when it comes to venison, and I would not make it this way again if I knew it will be the same. I will try a couple more times before I give up the crock though.  </p>

I am with Coop, you cant beat that grill for loin!</p>
 
I was not going to post on this as you (Spur) already had your meat in the pot but venison is just not a good meat to crockpot cook. I have done it 40 ways to Sunday and the texture is not what I like. I would rather grind the meat that would normally come on a roast and add some fat and seasonings for some yummy sausage. Save the crock for pork, beef or SQUIRREL. jmho
 
Throw out the crock pots and buy a 6 quart pressure cooker, you can cook anything in minutes and it will be the tenderest you have ever put in your mouth. I have used pressure cookers for years and the last croc pot I got for christmas, i turned around and gave it away for a present.
 
Thats called "re-gifting" Doc! </p>

Thanks for the info.....<font size="6">LATE</font>, there Cheez!
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</p>
 
Shudda called BEFORE you put the meat in the crock.

Buy you books,send you to school and see how you treat me.emoTskTsk
 
cheez, im not trying to bust your bubbleemoPoke but if i cooked a actual deer "ham" roast, And set it beside a beef roast and told you to dig in, you could not tell that much difference in the taste or texture. Or at least i cant.
 
Yup. Dont get me wrong, ive had some that were pretty bad, but i think alot has to do with if your processor hangs the deer in the freezer or not. Last year the local processor was so busy, he had no room to hang one of the deer i killed, so the meat had alot of blood in it. The roasts out of that deer were not very good. Kinda gamey and rubbery.
 
I processed deer for 35 years and you are right hogger. If they are not hung,with the skin OFF for 10 days minimum, the meat is not too good. I like 14 to 20 days the best. It is nearly impossible to get this done in this area. Most of the processors are looking for the quick dollar and they process the deer as quickly as they get them in. If people knew how much better the meat was when it is properly hung then they would insist it be done by their processors.
That said I still do not care too much for crockpot venison roast. If I use a crockpot for deer it is for country fried deer cube steak with mushroom cream gravy. This is not a throw it in the pot in the morning and dinner is ready when you get home dish though.
 

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