So today I found myself commenting on threads on thefiringline.com and I couldn't help just reminice on the days when I was firmly anti-firearms!! Now we have a small arsenal and a deep freezer full of dead animals, ready to be marinated and grilled. AND I think we love each other WAY more. Well, the Good Lord knows what he's doin, Amen? Amen.
Here's todays recipe.. eat it and be happy!
Slow Cooker Pulled Venison Sammies:
Cook time: about 6 hours
Diffuculty lever: Stupid Easy!
4 Venison Steaks- 1/2 inch thick is good
2 Cups Vegitable Broth
1/2 cup soy sauce
1 medium onion chopped
1 clove garlic minced
salt and pepper to taste
Also Helpful:
Italian Bread Loaf
Garlic Butter spread
Provolone Cheese Slices
Before you begin, inspect your venison "silver skin", if found trim it away and disguard it. Next fire up the ol Slow cooker and set it on its medium setting.
Toss all ingredients into the slow cooker, make sure your steaks are submerged in the sauce, and let it do it thang.
At about the 4 hour mark, shred the steaks, they should pull apart with ease. Then reduce the heat to low and let it set for another 2 hours or so.
We enjoy these culinary bits of heaven on Italian bread that has been toasted with store bought garlic spread, then topped with melted provolone and served up with some tomato salad!
Enjoy!!
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