My wife and I were so anxious to enjoy this dish that the last time I made it, I forgot to snap a photo of it. A great sunday dinner or just a satisfying supper after a hard days work, this recipe will leave you full yet wishing for more.
Ingedients (serves 2-4)
3lb Center Roast
1 Tsp. Garlic Powder
1/2 Tsp. Ground Ginger
1/4 Tsp. Cayenne Pepper
3/4 Tsp. Lemon Pepper
1 Tbls. Salt
2 Tsp. Meat Tenderizer
1 oz. Kitchen Bouquet
2 oz. Worcestershire Sauce
3 Tbls. Corn Starch
1/2 cup chopped carrots
1 cup Green Beans
1/2 Yellow Onion (chopped)
1/2 cup lama beans
Place the roast into a slow cooker and fill with water until the top of the roast is covered. Remove the meat and set aside. This will ensure that you do not over fill the cooker.
In a small bowl, mix garlic powder, lemon pepper, cayenne pepper, salt, meat tenderizer, and Ginger thoroughly. This mixture will be used as both a rub and to season injections into the meat. Rub the exterior of the meat the mixture until lightly coated. Save the unused seasoning mix, add 1 oz of Worcestershire sauce and a little water to the bowl to aid in extraction with a flavor injector. Inject the seasoning into the meat at evenly spaced intervals. I usually end up with 2 rows of injection sites about 1″ apart.
Place the meat in the cooker and set the temperature to low. Add vegetables, Kitchen Bouquet, remaining Worcestershire sauce, and any remaining injection seasoning. Allow to cook for 5-6 hours. (high for 3-4 hrs)
Remove meat and use the corn starch to turn the broth in the cooker into a thick gravy/stew. Be sure to mix the corn starch with water in a separate bowl prior to adding to the broth. Bring the broth back to a simmer and reduce until it thickens.
I like to serve this meal with garlic and herb mashed potatoes, using the gravy and vegetables to top both the meat and potatoes, but it is also good to just use he broth as is without thickening.
I hope you enjoy this delicious and easy to make venison meal as much as we do.
As a side note, leftovers make for fantastic hot sandwiches. Slice the remaining roast thin and reheat the gravy. I like to pour the gravy directly on the meat and over the top of the sandwich. Awesome!