UnionSportsmen.org- Forums

crock pot cookin

2010-07-19T06:40:18-05:00

being 320lbs i did not get this big by accident. i fed myself. a little too well my doctors says.
i love this site as i use it all the time.
nothing like a good crock pot cookingaway and putting good aromas in the house!!!

http://www.50plusfriends.com/cookbook/crockpot/index-5b.html

Nate Whiteman’s Pulled Goose Breast Sandwiches

2010-02-09T11:04:02-05:00

USA’s National Membership Coordinator Nate Whiteman shared this recipe. Try it out and let us know if it’s any good or not.

Ingredients:
- Canada Goose Breast – As many as you can fit into a Crock Pot (6-8)
- 2 Quarts of Cran-Apple Juice
- 2 Tbsp. Old Bay Seasoning (more if desired)

Directions:
1. Nearly fill a slow cooker with goose breast
2. Add 2 Tbsp. of Old Bay Seasoning to bottle of Cran- Apple juice and shake to dissolve.
3. Pour juice/spice mixture over goose breast until completely covered. (add more juice/spice if necessary)
4. Cover Crock-Pot and cook on low for about six hours.
5. After six hours, there should be a film floating atop the goose breast (fat, a couple feathers and some other unidentifiable crud – depending on how well you cleaned
your birds).
6. Spoon the film out of the slow cooker.
7. Remove the breasts and shred the meat with a fork. If it doesn’t shred, it needs to cook a bit longer.
8. Shred all the breasts and return to the slow cooker full of juice and continue to cook on low for another couple of hours.
9. Fill a bun and devour.

Baked Venison Sausage ring

2008-08-25T16:00:22-05:00

I’m blessed to be married to a fine German girl who knows a good sausage when she taste one,.... so she lets me do the cooking. We live in an area the has several great German butcher meat processing centers that also process Venison each year. We get our Venison smoked every year for added flavor. For this recipe you’ll need 1 pound of smoked or un-smoked, sweet or hot Venison sausage in a whole ring, 1 box 12 - 16oz, or pouch of au gratin, or scalloped potatoes, 1 block of your favorite cheese, I prefer Colby Jack, Pepper Jack, or Monterey, but you can also use Cheddar, & 1 6-pack or case of your favorite beer. Start by shredding the cheese, at least half of the block or more if you like extra cheese, into a bowl & put aside for later. Next par boil the sausage in a frying pan using a 50/50 mix of 1/2 cup water & your favorite beer. Open the beer, sip & taste for freshness, if fresh pour 1/2 cup into the frying pan. Cook the sausage slowly for about 6 - 8 minutes while sipping the rest of the beer. All great cooks taste their food while cooking. After 6 - 8 minutes remove sausage from pan & place on a covered plate. Follow directions for potatoes & place in a casserole dish in oven at 350 for about 30 minutes. Open another beer & taste for freshness, continue to sip for 15 minutes. After 15 minutes open oven door, spoon potatoes to the side & add the Venison sausage, cover the sausage with potatoes & continue to cook fo 10 more minutes. With 5 minute left to cook add the shredded cheese to the top of the sausage & potatoes & continue to cook, watching the cheese so it melts nicely, don’t burn the cheese. Remove after 5 minutes & place the casserole on hot plate. Open 2 more beers, call over a friend & admire the casserole & toast the hunter & the cook........enjoy....Bear Killer

Iron Skillet Goose

2009-05-30T13:27:32-05:00

Start with a good ole’, well seasoned iron skillet, 8” works good. A couple of nice filleted goose breast halves with a little seasonig of your choice. I like the garlic/seasalt grinders and fresh coarse ground black pepper. Preheat oven to 350 (F). Pour enough olive oil in the skillet to just cover the bottom. Heat skillet high heat on the stove top ‘till the oil just starts to smoke and drop in the goose. This will splatter some, but don’t cover with anything but a screen. If the wife makes too much noise about the mess, she might change her mind after tasting the finished product. Besides, REAL men CAN clean a kitchen! Let this sizzle, smoke and pop for about 3 min, no longer than 4 and turn. After another 3-4 minutes on this side, remove from stove (don’t forget hot pad) and slide skillet and goose right into preheated oven. After about 10 min in oven, I turn it off and leave for another 5 min without disturbing. Of course times may be adjusted for size and cut of meat and desired doneness. I like my goose on the rare to med-rare side. Comes out like prime rib. Thin slice across the grain like you would tri-tip. If you de-glaze the skillet with a little water, or wine, or a good beer, or..... a quick sauce or gravy takes only another couple of minutes. Try some fresh rosemary, fresh garlic, fresh.... right in the skillet when you first fire up. Experiment with your tastes. This technique can be used on almost all thick cuts of any red meat (works well with tenderized venison & elk too). Now I’m hungry! Might have to go mess up the kitchen!