Subj : Best Crockpottery - 07
To : Sean Dennis
From : Dave Drum
Date : Mon Aug 18 2025 07:35 am
-=> Sean Dennis wrote to Dave Drum <=-
DD> Judy Long, Limestone, Tennessee
SD> That's the same "town" my parents live in...
Wide Spot In The Road, Tennessee ..... sorta like Don' tBlink, Illinois
except Davy Crockett wasn't born in Don't Blink. Bv)=
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Braised Venison w/Tomatillo & Poblano Peppers
Categories: Game, Vegetables, Chilies, Herbs
Yield: 6 Servings
1 Venison neck roast; if not
- available, substitute with
- any roast cut
4 Tomatillos
1 lg Onion; in large dice
6 cl Garlic; rough chopped
2 Leeks; diced
3 lg Anaheim peppers; seeded,
- diced
3 lb Poblano peppers
White wine
Chicken stock
Lime juice
Bay leaf
Salt & pepper
MMMMM--------------------SWEET POTATO GRATIN-------------------------
4 lg Sweet potatoes
Butter
3 lg Onions
Red chile flakes
Sea salt
Cotija cheese
Olive oil
Recipe courtesy: Josh Drage
Soak the tomatillos in warm water and remove one at a time
and peel off the outer skin. Once all are peeled, quarter
each.
Large dice one onion, dice leeks, and rough chop garlic.
Brown off the venison neck on all sides, remove from pan
and add the onions, leek, and garlic with a touch more
olive oil.
Deglaze pan with white wine.
Dice and seed the anaheim pepper and add to the pot.
Char the poblano over an open flame or under a broiler,
turning as needed. Peel the char off the poblano, de-seed
it and small dice it and add to the pot.
Add the quartered tomatillos to the pot.
Add the roast back to the pot and enough chicken stock to
bring the level of liquid up half way around the roast.
Cook over low heat about 3 to 4 hours until the bones are
easily removed from the meat, pull out all bones.
Season with salt, pepper, and lime juice.
SWEET POTATO GRATIN: Caramelize the three onions. Start
onions in a hot pan with butter. Season with salt and let
cook down stirring often so they don't burn at first.
Once the onions begin to release some of their juice turn
heat down to medium low and let color build up on the
bottom stir and release the color.
Peel and slice sweet potatoes thinly on a mandolin.
Grease a casserole dish with the olive oil. Layer one
complete layer of sweet potatoes on the bottom of the
dish. Spoon in caramelized onions, add salt and a very,
very small bit of the red pepper. Repeat layering until
casserole is either full or you run out of sweet potatoes.
Top with the cotija cheese and bake at 350oF/175oC for
one hour covered with foil or when potatoes are soft.
TO SERVE: Serve with fresh cilantro and cotija cheese,
alongside sweet potato gratin.
FIELD NOTE: B & C staff put this recipe to the test with a
roast from a black bear. Results were extraordinary. Even
people who were afraid to try bear, thought it was
delicious!
FROM: Wild Gourmet: Naturally Healthy Game, Fish and Fowl
Recipes for Every Day Chefs - Published by The Boone and
Crockett Club (
http://www.boone-crockett.org/wildgourmet/)
Uncle Dirty Dave's Archives
MMMMM
... Remember that a pint is a unit of measure, not the shape of a glass.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)
