TNhunter,
Congrats to Cole on taking a nice 6 point Buck! I would bet that Dad had a bigger grin on his' face and is extremely proud of Cole!
My' favorite Deer Crockpot recipe is as follows:
(I won't give amounts of vegetables as this varies depending on the size of the crockpot and how many you want to feed!)
Cut-up several (2 to 3) nice sized and tender Deer Steaks + 1 half pound or so nice Sirloin Steak in small cubes (1/2\"x1/2\" to 1\"x1\"), add a light covering of Crisco to bottom of skillet, add meats and score them well on all sides, add water and cover to steam meats for about 5 to 10 minutes, remove meats from skillet. (Make sure to save everything in the skillet when the scoring is done for making a thickening gravy).
Add the Deer and Sirloin Steak cubes, water to at least cover the meat, at least 1/2 teaspoon Garlic Powder (or 1 to 2 cloves of fresh Garlic)(might take more depending how \"Wild\" strong the Deer meat is **), 1/4 to 1/3 teaspoon Salt, 1/8 to 1/4 teaspoon Black Pepper, 2 pinches of Cumin, 1 pinch of Curry Powder (be careful with the Cumin and Curry Powder as a little bit goes a long way and can overwhelm the taste) to the crockpot and slow cook on medium for at least 4 hours (you might need to set the Crockpot on High for the first half hour just to get the meats and seasonings up to a cooking temeprature).
[** I am sure that you are aware while others may not be aware that the \"Wild\" taste in Deer, Squirrel, Rabbit, Wild Turkey, Wild Boar and Bear comes from them eating Acorns. The \"Wild\" taste has nothing to do with the Musky scents given off by some of these, especially older mature males! Garlic in either Powder form or Clove form will tame this \"Wild\" taste and make the meat more patible to the taste.]
Add cut-up potatoes, green beans, corn, sweet peas, cup-up onions, cut-up celery, cut-up carrots and 1 to 2 cans of diced tomatoes (not stewed) and cook on medium to near high heat for an additional 2 to 3 hours.
Add additional Garlic, Salt and Black Pepper as needed per tasting.
When the vegetables start to get tender and everything is nearing to be cooked, add 1 can of Collard Greens (this gives any meat and vegetable based soup or pot roast lots of body), make a thickening gravy using a good White Flour not Corn Starch (we use White Lily brand) from the scoring remains in the skillet and add to the crockpot. It is good to cook down any remaining water, add a little Crisco then add Flour and brown the flour somewhat before adding water. Make sure that the gravy does not get too thick and cook on a setting of about \"3\" for at least 5 to 10 minutes to ensure that the flour is cooked (you don't want the gravy to taste like uncooked flour).
Add the thickening gravy to the contects in the crockpot and cook for an additional 1/2 hour to hour, stirring as needed.
Let cool down and serve with a good Cornbread made from White, Yellow or both White and Yellow Cornmeal. Mmmmmmmm Good!
Sometimes I add a few dashes of a good Soy Sauce into my' bowl to give the Pot Roast a little more flavor and body. Dang, this is making me hungry!
Good luck on the Pot Roast!
Frank
Corrected to add and correct some information and make things more simple!
