New Venison Cookbook

A friend and neighbor in Charleston shared his new cookbook with me on 1/11/2011 and since this is the winter season - perhaps it is time give care to the preparation of the game meat that we sought and gathered during deer season. Rick Mullin's "If I Killed A Deer" cookbook offers more than just venison recipes, it also covers soups, salads, veggies, starches and even Southern desserts.

PhotoByJeffDennis: If this depiction of 'fast food' was the norm in America, imagine how much healthier the population might be!

Russian Sweet & Sour Venison:

2 - 3 pounds boneless venison roast

2 - 3 teaspoons cooking oil

1 large onion peeled and chopped medium

1 carrot peeled and chopped

1 bay leaf

2 - 3 tablespoon butter

1 1/2 tablespoon brown sugar

1/4 cup red wine vinegar

2 tablespoon tomato paste

1/2 teaspoon ground allspice

1/4 cup raisins

1/2 pound whole small tender beets peeled

1/2 teaspoon coarsely ground black pepper

1 teaspoon salt

Directions: Cut the roast into thick slices about 1/2 to 2-inches thick. Salt and pepper the roast slices, and brown on both sides on medium low in the oil in a deep Dutch oven or skillet for about 10 to 15-minutes. Remove the meat from the pan and hold on a plate or if using a Crockpot, place the browned meat slices in the Crockpot. Add onions and carrots to the pan, along with the butter, and saute the onions and carrots for about 10 minutes until the vegetables are wilted. Add the red wine vinegar, beets, bay leaf, tomato paste, raisins, allspice, and sugar, and heat to a simmer. Add the meat back to the pan, and cover. Place in the oven to bake for about 1 1/2 to 2 hours on 300 degrees, or until tender. If using the Crockpot, place the roast slices in the crock pot, and pour the hot vegetables and sauce around the roast, and put the lid on. Cook all day on low OR for about 2 to 2 1/2 hours in Crockpot on high.