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1GROVES2 Posts: 10,182
3/22/12 1:52 P

I do not cook game at all.....but I made up a wonderful recipe for Sloppy Joes that you can probably use red meat other than ground beef.so here it is or kinda, since I don`t measure ingredients much:

1 lb lean Ground Round
1/4 cup Chopped Onion
1/4- 1/2 cup Ketchup
1 T. Balsamic Vinegar
1 T. Black Strap Molasses
1 t. Worchestershire Sauce
1 t.Yellow Mustard
salt & pepper

Cook and stir ground beef and onion with a pinch of salt until no longer pink and onion is clear. Drain fat and add other ingredients, going by taste, heat through, sprinkle with pepper and serve on buns...makes 4 servings.

HMATTAX SparkPoints: (11,819)
Fitness Minutes: (3,290)
Posts: 222
2/23/12 10:37 P

I don't tend to have issues with the roasts for a couple of reasons:

1. Put the roast on a bed of onions, and onions on top before you start it (better yet, smother the roast in onions and mushrooms.)

2. If you have a particularly tough/old beast you can rub the meat in about a teaspoon of olive oil before cooking--it cuts the tallow and also keeps it from drying out as fast (also works to cut tallow in sauces and burgers).

3. Add a half a cup of liquid to the bottom of the pot to get the steam going (water, stock, tomato sauce, beer--whatever works for your recipe).

Finally, make sure that your lid stays tight on the crockpot. Don't peek till you are AT LEST half way through cooking. Steam is good. Peeking is bad.

Good luck!
--Heather

AMYSPOCK SparkPoints: (2,796)
Fitness Minutes: (835)
Posts: 31
2/23/12 6:37 P

Thank you for the ideas. I use ground game alot-even for burgers! I find that roasts dry out in the slow cooker-I think because they are so lean. How do you keep yours moist?

HMATTAX SparkPoints: (11,819)
Fitness Minutes: (3,290)
Posts: 222
2/9/12 10:02 A

I cook a lot of venison and lamb in my house--mostly deer burger and lamb roasts/chops. My favorite way to use any roasts is to toss the whole thing in a crock pot with onions and garlic (and whatever other spices I want) and cook till it falls off the bone/is very tender. This is especially true with the older game that I get (venison and the occasional pheasant from relatives) since they need the extra time to be tender.
After the roast is done I either serve it with veggies straight out of the pot, or strip all the meat and shred it for sandwiches, stroganoff, or tacos.

Ground venison I use 1 for 1 instead of ground beef/turkey EXCEPT for things that need a bit more structure (hamburgers for example) where I mix in a bit of ground turkey (pork works as well). Chili, spaghetti sauce, tacos, casseroles--they all work well with ground meats and I tend to cook up big batches with onions and garlic and freeze one pound ziplocks of the cooked meat to save time later.

Hope this helps--if you want exact recipes give me a poke.
--Heather

M_SGIRL SparkPoints: (1,655)
Fitness Minutes: (379)
Posts: 124
1/25/12 10:04 A

The healthiest game meats are generally considered to be: buffalo, ostrich, kangaroo, yak, alligator, rabbit.

A 3 oz serving of Buffalo, for example, has only 2 percent fat, out of which more than half is unsaturated. Itís also rich in Omega-3 fatty acids.

AMYSPOCK SparkPoints: (2,796)
Fitness Minutes: (835)
Posts: 31
1/22/12 8:40 P

As there are healthy options for red meat (lean beef, venison, elk), I'd like to see some more options in this department.

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