Special Recipe! Crock-Pot Game Cookery

crockpot_game_cookingRecipe special: Slow-cooking is the fast way to put supper on the table.

What I enjoy most about crock-pot cooking recipes, aside from the fact that slow-cooked foods, especially meats, are extra tender, moist and delicious, is that I can be gone away all day at work or play and still come home to a hot and hearty supper that’s ready to dish up in a flash!

Since crock-pots are designed to cook foods for long periods of time at low temperatures — plus you never have to worry about the pot boiling dry. This frees the cook from hovering over the pot for hours on end!

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And since food is cooked at a constant low temperature and not tossed about as in a conventional kettle over intense heat, meats as well as vegetables tend to hold their shape exceptionally well. A crock-pot is an ideal cooking method for game as they lend themselves well to long slow cooking which renders even the toughest old trophy super tender.

Most models have two settings — low, which simmers food at 190 to 200 degrees Fahrenheit, and high, which cooks food at 290 to 300 Fahrenheit. If your model has a setting less than 190F, it is meant to be used strictly as a warming setting as temperature below 190F doesn’t have the power to kill bacteria found in raw foods. Refer to your manual regarding the various settings and recommended uses for your model.

Never put frozen foods into the cooker as an abrupt change in temperature could cause crockery to crack. I thaw meat overnight in the fridge, set up the slow cooker in the morning and forget about it until suppertime.

When a recipe calls for thickening, either by adding a mixture of flour and water, instant gravy mix or other thickening agent, it should be done within the last few minutes of cooking at which time it is feasible to open the lid, turn heat to high, add thickener and stir with a wooden spoon until thickened. Recipe Section:

Crock Pot Venison Stew Recipe

Try this hearty stew with any venison member for a trophy supper that takes the chill out of winter. Serves six to eight.

  • 2 pounds cubed venison
  • 2 tablespoons butter
  • 1 chopped onion
  • 3 cloves minced garlic
  • 3 chunky cut carrots
  • 1 cup cubed turnip
  • 1/2 cup sliced parsnip
  • 4 small potatoes quartered
  • 4 cups hot water
  • 1 envelope onion soup mix
  • 1 cup red wine
  • 1/2 teaspoon pepper
  • Crushed basil to taste

Rub inside of crock pot with butter or lightly spray with cooking oil. Put vegetables in bottom of pot, add meat. Mix water with onion soup mix and pour over top. Add wine. Cook on low setting for eight hours, or high for six hours. Thicken with flour and water mixture or instant gravy mix, if desired.

Chunky Crock Pot Bear Chili Recipe

When you’re hungry as a bear, here’s a chunky chili that really hits the spot. All you need to put on the table is a loaf of crusty bread and some spoons. Serves six.

  • 2 pounds cubed bear
  • 3 tablespoons olive oil
  • 2 chopped onions
  • 4 cloves minced garlic
  • 1 chopped sweet pepper
  • 1 minced jalapeno
  • 2 teaspoons each ground cumin and ground coriander
  • 1/4 teaspoon oregano
  • 1 tablespoon crushed dried chilies (or to suit heat tolerance)
  • 3 cups cooked (or canned) red kidney beans
  • 2 cups tomato sauce
  • 1 cup water
  • 1 teaspoon seasoned salt
  • 1/4 teaspoon black pepper

Heat oil in skillet, sauté meat until no longer red. Add vegetables and spices. Cook until spices are absorbed. Empty into crock pot, add remaining ingredients. Cook on low setting for eight to 10 hours, or high for four to six hours. If you prefer a traditional, less chunky chili use ground instead of cubed meat.

Slow-Cooked Italian-style Grouse Recipe

This recipe works equally well with rabbit. Serve it over noodles or rice and supper is on. Serves two to four.

  • 2 to 4 boned grouse breasts
  • 2 tablespoons butter
  • 1 minced onion
  • 1/2 stick diced celery
  • 1/2 cup diced carrot
  • 1 minced sweet red pepper
  • 2 cloves minced garlic
  • 1/4 teaspoon each dried basil, oregano and marjoram (or Italian herb mix to suit taste)
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • A couple of sliced fresh mushrooms or dried mushroom pieces
  • 1 can cream mushroom soup
  • 1/4 cup white wine
  • 1/4 cup cream
  • 1/4 cup grated Parmesan cheese

Put grouse breasts in crock pot, melt butter and pour over top. Add remaining ingredients, except cream and Parmesan. Cook on low setting for eight hours, or high for four to six hours. At the end of cooking time, remove lid, stir in cream and Parmesan, return lid and continue cooking until thick and bubbly.

What is your favourite recipe?

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