Monday, July 11, 2011

Food Fail

Ever find a recipe that sounds amazing, has great reviews, and all the ingredients happen to be in the pantry? That happened to me last night. Before I moved my mom gave me some venison out of the freezer and I had been looking for a way to cook it for a while. After some time spent Googling and recipe searching, I found a recipe that sounded perfect and BONUS! I had all the ingredients stocked. Venison roast with apples and onions in the slow cooker, what could be easier and more delicious? A lot apparently.

Now I'm not completely blaming the recipe for how this turned out but it was certainly a disappointment. The apples cooked down and thickened the juices to a nice sauce (really good on egg noodles!) and the onions added good flavor as well. Sadly they couldn't distract me from the awful taste of the venison. I've had venison before. I usually like venison. But this hunk of deer was the gamey-est I've ever had. It tasted like musty, bad liver. Blech, my mouth hurts just thinking about it. Sadly, now my fridge is crammed with a Crock-Pot of venison that I refuse to eat, but am too stubborn to just throw away. Anyone want to lend me their dog?

For reference, here is the recipe. Sorry, I didn't deem it worthy enought for a picture.
 I plan to try this again with a well marbled pork roast and will report back with how that turns out.

1 tablespoon olive oil
3 pounds boneless venison roast, seasoned with salt and pepper
1 large apple, cored and quartered
2 small onions, sliced
4 cloves crushed garlic
1 cube beef bouillon dissolved in 1 cup hot water

Pour the olive oil into the bottom of the slow cooker and place the meat on top. Arrange the apples, onions and garlic around the meat and then pour the broth over top. Cook on low 7-8 hours (mine went about 6 because that's when I had planned to eat, it was fairly tender and not dried out after this time). Remove meat onto cutting board and let rest 15 minutes, then slice against the grain. Serve over egg noodles or mashed potatoes with the juice.

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