Roast of Venison

Do you have a hunter in the family? Venison is lean and healthy with a fine grain. But because of its leanness, it requires special cooking. This particular recipe requires some forethought since it is 4-5 day operation.

For the life of me, I do not remember where I got this recipe. The first time I made it, I lived in Michigan and my friend, Rick, a hunter, was my easy access to fresh venison.

The first time I made it was for Christmas. My mother wasn't too happy, but it wasn't the main meat or star of the show. It was something "different and fun" which is what holidays should be all about. If people had not known it was venison, they would have thought it a nice cut of beef. My Dad loved it.

Do not omit the sauce. 

Marinade:

• 3-4 lb. boneless venison roast, trimmed of fat
• 1 cup dry red wine
• 1 cup water
• 3 garlic cloves, crushed

Slow Cooker Ingredients:

• 6 medium carrots, cut in 1-inch pieces
• 2 celery stalks, cut in 1-inch pieces
• 1 medium onion, coarsely chopped
• 1/2 teaspoon dried rosemary, crushed
• 1 teaspoon ground cumin
• 2 bay leaves

Sauce:

• 1 tablespoon fresh lemon juice (do not omit)
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/4 teaspoon freshly-ground pepper
• 2 tablespoons cornstarch
• 1/4 cup water

Put the venison, wine, water and garlic into a large zip lock plastic bag. Squeeze out air and close securely. Place on a shallow plate and refrigerate for 4 days, turning every once-in-a-while.

Drain marinade into a slow cooker. Preheat the broiler and brown the roast on all sides for about 20-30 minutes. Transfer to slow cooker and add carrots, celery, onion, rosemary, cumin and bay leaves. Cook on low for 10 hours or until roast is fork tender.

Remove roast and keep in warm preheated oven--150 F. degrees. 

Transfer liquid from slow cooker to a saucepan and add the lemon juice, Worcestershire sauce, salt and pepper. Bring to a boil. Remove bay leaves.

In a small bowl or jar, mix water and cornstarch. Add to saucepan and cook until mixture thickens.

Slice meat and serve with generous amounts of sauce.

4-Hour Roast Chicken

I'm not the biggest fan of turkey, unless maybe it's deep fried. And if I make a chicken, this is now the only way I do it. It has never failed me. The birds come out juicy and tender with a crisp crust and it makes its own gravy, so be sure to have a bowl of mashed potatoes ready. The spices are great. Sure, you could just purchase a rotisserie chicken from the store, but it won't be half as good. And take it from someone who worked in a deli--do you really know how long those birds were sitting in the cooler before they roasted them.......?

• 1 chicken, about 4 lbs.
• 1 teaspoon paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried thyme flakes
• 1/2 teaspoon white pepper
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 - 1/2 teaspoon dried rosemary
• 1 medium onion cut into fourths or large chunks
• Equipment: Heavy Dutch Oven
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In a small bowl, mix spices except for rosemary. Set aside the cut-up onion. Rinse chicken inside and out. Pat dry. Rub chicken inside and out with spice mixture. Place onion pieces in cavity and sprinkle the outside of the bird with dried rosemary. Place chicken in re-sealable plastic. Refrigerate overnight.

Preheat oven to 250 F degrees. Place chicken in heavy dutch oven. I use a cast-iron enamel-lined oval Dutch oven. Pin cavity closed. Tie legs together (optional).

Bake, uncovered, for four hours or until bird reaches minimum temperature of 175 degrees, basting once-in-a-while during last 40 minutes or so. Let rest for 10 minutes before carving. Strain juices to serve as gravy.

Notes:  So, if you have a 3 lb. bird, figure roasting for about 3 hours. Because you're cooking at a lower temperature, I think it very important to take the temp. of the bird before removing from oven. BUT, because you are roasting at a lower temp., your bird won't dry out (did I just really say that?).

Applesauce with Cranberries and Crystallized Ginger

Homemade applesauce is quite simple. It's a great condiment to adorn any holiday table and goes well with turkey and ham and all things mashed potatoes and stuffing. The simple addition of fresh cranberries and minced ginger spice up this festive recipe for a festive holiday presentation. Try to use a variety of apples and always include one Yellow Delicious. Look for ginger sold in larger packages, not the small ridiculously-priced spice jars.

• 4 apples (about 2 lbs.) peeled, cored and chopped
• 1 cup fresh cranberries, picked over
• 1/2  - 1 cup sugar (white or a combination of light brown)
• 1/4 cup apple juice or water, but not more
• 3-inch cinnamon stick
• 3-inch strip of lemon zest removed with vegetable peeler
• 1 tablespoon well-chopped, crystallized ginger
• 1/16 teaspoon vanilla
• 2 tablespoons unsalted butter (optional, but good if serving warm or with pancakes)

In a heavy saucepan, cook the apples, cranberries, sugar, apple juice or water, cinnamon stick, lemon and ginger over moderate heat, stirring until apples are soft, 15-25 minutes. Cranberries will have "popped" turning mixture pink.

Remove from heat and discard lemon zest and cinnamon stick. Place in food processor and pulse until smooth. Taste. Add butter and vanilla. Taste and add more sugar if necessary. Place in bowl and, if desired, sprinkle with cinnamon. Serve warm or cold. Refrigerate leftovers.

Mashed Potatoes

Mashed potatoes should have a bit of "structure" to them.
They should be "mashed" and not whipped or soupy.

Mashed potatoes don't have be boring and are easily flavored with a bit of dried onion and fresh garlic. I do not like “whipped” potatoes and will save that glop for my death-bed meal along with jarred applesauce that I sip through a straw.

• 2 large Idaho potatoes, about 2 lbs.
• 1-2 teaspoons dried onion flakes
• 1 small garlic clove, peeled and sliced
• 1/2 - 3/4 cup milk or Half-and-Half or cream or any combo at room temperature or slightly nuked
• 6 T. Butter
• Salt and pepper

(Easily serves 4)

Peel potatoes. I no longer cut into "chunks" or fourths because they cook unevenly. Slice into 3/4-inch rounds, that way they are all uniform and cook evenly and faster.

Place in a medium pan of water and drain and then rinse. Fill pan with enough water to cover the potatoes by about an inch of water. Add the dried onion flakes and a few slices of the garlic clove depending on taste. A little goes a long way. Cover, bring to a boil and then lower heat a bit. Cook for about 10-15 minutes or until a fork easily pierces them. Remove from heat, reduce burner to low.

Using the pan lid to hold the potatoes in, drain in a sink. Don’t worry if some of the dried onion and garlic escape; the potatoes have already absorbed their flavor. 

Place the pan back on the range to allow any water/moisture to dry up. Using a fork stir potatoes around a bit to begin breaking up.

You have several options to "mash" your potatoes. A ricer is the best. If you don't have that, use a simple potato masher. If you don't have that, use a pastry blender or wire whisk. I now usually use a wire pastry blender. Electric beaters can cause potatoes be become "gluey."

A pastry blender is a great way to mash potatoes!

Remove pan from heat. Add butter—several tablespoons, and begin mashing. Add warm milk or cream—a little at a time, whisking/mashing as you go, until you get a desired “mash" and thickness. 

Potatoes take a lot of salt, so use a good one, such as Kosher salt or a nice sea salt. Add freshly-ground pepper and even more butter. If desired, add some chopped, fresh parsley or chopped green onions.

Green onions take mashed potatoes to a higher level.

If you are not going to serve them at once, place in a buttered casserole dish. Dot with butter. Cover. To re-heat, place in a 350 degree oven until heated through and butter is melted.

Dive in!!!