Image by Scott Webb from Pixabay
Since it's the first day of deer season in North Dakota, it's a great time to share a crock pot wild game recipe. NDFB Public Policy Director, Pete Hanebutt, made this roast for friends on a hunting trip and they raved about it.
"Typically, I use this for a leg of lamb, deer or anelope rump or shoulder roast. A leg of lamb is around six pounds and deer or antelope can be smiliar, but smaller roasts work just as well. I've used bone-in and boneless with equally satisfying results," he says.
Ingredients:
Equal parts of Low Sodium Soy Sauce and Pineapple Juice (I have substituted cans of crushed pineapple, and it seems to work just fine.) Often low sodium soy sauce comes in a 14-16 oz bottle, and I’ll use the entire bottle with an equal amount of pineapple.
A healthy tablespoon or more if desired, of minced garlic. Powdered garlic works as well.
Around 4 to 6 pounds of meat.
Process:
Place the meat (thawed), sauces and garlic in a zip-lock freezer bag and let it marinade overnight in the refrigerator. Longer doesn’t hurt and 24 hours is great, turning after 12 hours. I often put the bag with the meat and marinade in a mixing bowl, and just turn it over in the bowl after twelve hours.
Cooking:
I take the bag of ingredients out of the refrigerator, unzip it, and pour the entire contents into my ovel shaped crock-pot. Depending on the size of the roast, I may leave out some of the sauce.
Next, set the crock-pot on high, put on the lid, and let it go. Cook for 6-8 hours, depending on the size of the roast, or until the meat forks apart. Sometimes near the end of the cooking process, I add-in one of the name brand pot-roast seasoning packets, either dry or fluid type, and both have yielded excellent results. McCormick is my favorite, but they all work well.
Serve with potatoes and vegetables as desired.