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Duck Elk Goose Turkey Venison Upland Birds Miscellaneous

Spicy Crock Pot Venison Roast Recipe

5 strips
2.5 pounds
2 large
1 large
2 cloves
3 tablespoons
1/2 teaspoon
1/4 teaspoon
1 – 10.5 ounces
1 1/2 cups
1 tablespoon
1/2 teaspoon
1 pound
venison roast
onion, chopped
garlic, minced
beef broth
red wine
tomato paste
bay leaf
fresh mushrooms, sliced

Recipe Pan Type: crock pot

Venison Roast Directions

In a large skillet cook the bacon until crisp.
Remove from skillet and drain on paper towels.
Crumble bacon into crock pot.
Remove all fat except 2 tablespoons.
Cut venison roast into 1" cubes, add to skillet and brown well.
Drain off the venison roast juices.
Place venison roast pieces into crock pot.
Add the chopped onions and garlic to skillet, then brown lightly.
Add the flour, salt and pepper, stir to make a paste.
Add the beef broth and stir until smooth.
Add the wine, tomato paste, thyme and bay leaf, stir to blend.
Pour into crock pot.
Peel carrots and cut into 1" pieces.
Add carrots to crock pot.
Add sliced mushrooms and cook spicy venison on low for 8 hours.

Recipe Serves: 6 – 8

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Substitute, substitute, substitute. Recipes were made to be messed with. Use alternative ingredients to make your recipes healthier. Cook with broth (low-sodium vegetable, low-fat chicken or beef) instead of with oils. Use vinaigrettes or citrus-juice-based dressings instead of creamy ones, which are often full of saturated fat. Try olive oil, skim milk, or yogurt instead of butter or cream. Re-work dessert recipes that require heavy cream with evaporated skim milk or yogurt. For cakes and other desserts, substitute fresh-fruit puree as a topping instead of frosting. And one of my favorites: pancakes with applesauce, not maple syrup. These changes will give your favorite recipes great new flavor, and your food will be healthier!

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