Subj : Best Crockpottery - 07
To   : Sean Dennis
From : Dave Drum
Date : Mon Aug 18 2025 07:35:43

-=> 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.
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