bethzaring
Master Chef
I have a 2+ pound venison roast thawing in the fridge. Looks like it is from the hind quarter, no fat, no bone, pure muscle. I am looking for suggestions of what to do with this roast.
I'm looking at pressure cooker, slow cooker, and oven recipes, but have not been inspired yet. Except for a slow cooker recipe that I would add potatoes, carrots, and onions too. If I went that route, should I brown the meat first, or just add raw to the slow cooker?
Any thoughts/suggestions for preparing this?
I'm looking at pressure cooker, slow cooker, and oven recipes, but have not been inspired yet. Except for a slow cooker recipe that I would add potatoes, carrots, and onions too. If I went that route, should I brown the meat first, or just add raw to the slow cooker?
Any thoughts/suggestions for preparing this?