Friday, May 18, 2012

South of the Border Vension & Carolina Slaw

I feel like I go in rounds with my cooking. Some weeks we will eat the same thing over and over and some weeks I get "inspired" to try something new. This usually happens after a night out at a really nice restaurant. I tried two new recipes this week and they were both really good! Our friend Daniel had graciously shared some of his venison with us (and you can so tell his dad is a butcher!) during deer season, and we've had fun trying new recipes with it. The Carolina Coleslaw was inspired by Nick's in Fondren - it's the only slaw I like and this isn't as good, but it is a close second.

South of the Border Venison
100 Venison Recipes by Henry Sinkus

2 pounds boneless venison roast
2 cups cranberry juice
1 tbsp. minced garlic
1/4 tsp. white pepper
1/4 tsp. salt
1 tbsp. chili powder
1/4 tsp. ground cumin
1 tbsp. Dijon mustard
1 large onion, peeled and chopped
1 tsp. beef base or 1 bouillon cube
1 15-oz can sliced stewed tomatoes, chopped
1 16-oz can kidney beans

Slice the venison 1/2" thick then cut into strips about 1" wide. Dust the venison with salt, pepper, chili powder and cumin. Place venison, onion and tomatoes in a large bowl.

Mix the beef base with the mustard. Slowly whisk in the cranberry juice and garlic and add to the venison. Cover and cook on low for at least 6 hours. Add the beans and cook, covered, for 30 minutes. Serve over steamed rice with cheese and sliced green onions.

*I didn't bother with cutting up the roast. I dumped the thing in the crock pot (after soaking in milk overnight) and dumped in everything else. I cooked on low for about 8 hours. I don't usually like venison and this was really good! The first night we had it over rice and the second night we put it in hamburger buns like a BBQ sandwich.

I gave this book to Ryan for Christmas and we have loved it! Each recipe has whether it should be served with beer or wine and a difficulty rating of one to four forks. This recipe is one fork and suggests beer.

Carolina Slaw

1 large head of cabbage, finely shredded
1 medium bell pepper, finely chopped
1 medium sweet onions, finely chopped
2 carrots, grated

•1 cup sugar
•1 teaspoon salt
•2/3 cup vegetable oil
•1 teaspoon dry mustard
•1 teaspoon celery seed
•1 cup cider vinegar

Combine coleslaw vegetable ingredients; chopped cabbage, chopped bell pepper, chopped onions, and grated carrots in a large serving bowl.

In a saucepan over medium heat, combine remaining ingredients; bring to a boil. Simmer, stirring, until sugar is dissolved; pour over vegetables and toss well. Cover and refrigerate until thoroughly chilled. Enough slaw for 8 to 10 servings.

1 comment:

Rhetta said...

Just catching up on your blog! So glad you enjoyed the deer meat. It is really nice to be married to a butcher's son :).