SANDRA'S ALASKAN SLOW COOKER MOOSE STEW

A soulful and hearty slow-cooker stew you'll be making often, I'm sure!

It's very versatile; you're able to change up the vegetables to use what

you have on-hand in your refrigerator, as did I...

Servings: (10-12)

Prep: 20 Mins.

Slow Cook: 6 Hrs.

INGREDIENTS

In skillet (pre-sear meat - takes about 20 mins.):

1 tablespoon vegetable oil

2 lbs moose meat, cut into 3/4" cubes (or other meat, i.e., venison, beef...)

1/4 cup all-purpose flour

1/2 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

1 clove garlic, minced

1/2 cup hot tap water (to deglaze skillet)

1st addition (add to crock pot along with prepared meat, cover, and cook 3 hours on high):

1 heaping teaspoon beef base (I use Better Than Bouillon)

4 cups hot tap water

2 tablespoon cider vinegar

1 pkg dry onion soup mix

1 bay leaf

1 teaspoon paprika

1 teaspoon worcestershire

1 medium yellow onion, chopped

2nd addition (add to crock pot, cover, and cook 3 additional hours on high):

1 (14.5 oz. can) diced Italian seasoned stewed tomatoes, with juices

3 medium russet potatoes, peeled and cut into 3/4" cubes

2 cups baby carrots (or same amount of chopped carrots)

2 stalks celery, chopped

1/2 cup fresh broccoli florets

1 cup fresh, sweet baby snow peas

1 red bell pepper, chopped

2 ears fresh corn, kernels cut from cob

METHOD

Plug in a 6-qt. slow cooker, and preheat, covered, on high.

Meanwhile, heat a large skillet over medium-high heat. Add oil. Add meat and sear on all sides, about 5 to 7 minutes. Sprinkle in flour to coat the meat and let cook for 1 minute. Add the sea salt, pepper and garlic, cook for 1 minute. Add 1/2 cup hot tap water to deglaze the pan, while scraping bits from bottom of skillet. Carefully add contents of skillet to slow cooker, including the "1st addition" ingredients, cover, and let cook on high for 3 hours.

After 3 hours, add the "2nd addition" ingredients, cover, and let cook on high for 3 final hours. ~ Enjoy!

SANDRA’S ASIAN SLOW-COOKER TERIYAKI CHICKEN

A perfect dinner to quickly throw together

either in the morning and slow cook on low for 8 hours,

or during your lunch hour and slow cook on high for 4 hours...

Servings: (6 to 8)

Prep: 10 Mins.

Slow Cook: High 4 Hrs, or Low 8 Hrs.; + Broil: 3-5 Mins

INGREDIENTS:

Chicken:

1 yellow onion, cut into wedges

6 bone-in skin-on chicken thighs

1-½ cups brown sugar

½ cup low-sodium soy sauce

½ cup low-sodium chicken broth

2 tablespoons hoisin sauce (An Asian type of barbecue sauce)

1-inch piece of fresh ginger, grated (or 1 teaspoon ground ginger)

2 garlic cloves, minced

½ teaspoon freshly ground pepper

Garnish:

1 tablespoon fresh parsley, chopped

1 tablespoon toasted sesame seeds

--Prepared steamed rice

--Prepared garden salad

METHOD:

In mixing bowl, combine brown sugar, soy sauce, chicken broth, hoisin sauce, ginger, garlic, and pepper, then set aside.

Place onion wedges in bottom of slow cooker, chicken thighs on top, and pour teriyaki mixture over chicken.

Cover slow cooker and cook on high-heat setting for 4 hours, or low-heat setting for 8 hours.

Transfer chicken thighs skin side up to a broiler using a slotted spoon.  Pierce chicken skin with a paring knife.  Broil teriyaki chicken in oven on top rack position until brown and crispy, about 3 to 5 minutes.

Sprinkle teriyaki chicken thighs with parsley and sesame seeds, then serve with prepared steamed rice and a nice garden salad. ~ Enjoy!

SANDRA’S HERB SLOW-COOKER FROZEN ROAST with GRAVY and BABY CARROTS

I served this super meal with

mashed skin-on red potatoes and gravy
drizzled on top,

a side of ‘hot’ horseradish for the roast,

including the lovely baby carrots alongside....

Servings: (6 to 8)

Prep: 10 Mins.

Slow-Cook: 8 Hrs. on Low

INGREDIENTS

2 cups baby carrots

1 yellow onion, cut into 8 wedges

4 lb. roast (I used moose)

--[Venison, beef, elk, caribou, pork, etc.

are wonderful alternatives as well]

4 cups low-sodium beef broth

1 (10.75 oz.) cream of mushroom soup

4 garlic cloves, minced

1 tablespoon worcestershire

2 tablespoons white wine vinegar

2 tablespoons honey

2 teaspoons dried rosemary

1 tablespoon dried parsley

1 teaspoon kosher salt

½ teaspoon freshly ground pepper

METHOD

Place baby carrots and onion wedges in bottom of a 6-qt. 'cold' slow cooker.  Place frozen moose roast of top of carrots and onions. 

In a medium bowl, whisk together the remaining ingredients and pour over roast.

Turn slow cooker to low and cook for a minimum of 8 hours. ~ Enjoy!

SANDRA’S SLOW-COOKER HERB and MEYER LEMON CORNISH GAME HENS

A quick meal to prepare 

starting out with frozen cornish game hens
during mid-morning or at noon on a busy work day

for a quite rewarding dinner...

Serves: 4

Prep: 15 Mins.

Slow-Cook: 6 Hrs. on low

INGREDIENTS (All organic)

Veggies/Hens:

½ red onion, cut into 8 wedges

2 carrots, roughly chopped

2 ribs of celery, roughly chopped

2 (1.5 lb.) frozen cornish game hens

Drizzle mixture:

2 tablespoons extra virgin olive oil

1 meyer lemon cut in half, juiced, (reserve juiced halves)

2 tablespoons quality white wine

4 cloves garlic, minced

½ teaspoon poultry seasoning

½ teaspoon dried thyme

½ teaspoon dried rosemary

½ teaspoon kosher salt

½ teaspoon freshly ground pepper

Side option:

-- Sandra’s Flavorful Steamed Basmati Rice and Herbs

METHOD

Spread veggies in bottom of 6-quart slow-cooker, and place frozen cornish game hens on top. Whisk the remaining drizzle mixture ingredients in a small bowl, and drizzle over hens.  Place the reserved (pre-squeezed) lemon halves next to hens in slow-cooker.

Slow-cook, covered, on low heat for 6 hours, or until the legs begin to fall away from hens, (or when the temperature of the breast meat reaches 160 degrees).

If making, start preparing the Flavorful Steamed BasmatiRice and Herbs about 30 minutes prior to serving your meal.

To crisp skin: Preheat the oven broiler. Line a 9”x13” baking pan with foil and spray with olive oil. Toss the lemon halves.  Carefully remove hens using two large spatulas and place them on the prepared baking dish.

Place baking dish in the oven under the broiler for about 4-5 minutes, until golden brown and skin is crisp. Allow hens to rest after removing them from the broiler for 5-10 minutes.

To serve, cut the hens down the middle, serve with the prepared basmati rice and herbs, along with steamed vegetables removed with a slotted spoon from slow-cooker. ~ Enjoy.


~~~~~~~~~~~~~~
Tips:  If you wish to make a gravy from the drippings keep it hot in the slow-cooker.  Skim excess oil from the top with a spoon (or use a gravy/oil separator), and  make a slurry by whisking 2 tablespoons of cold water with 1 tablespoon of corn starch in a small bowl, then slowly whisk in slurry until gravy has thickened.


You can also do the same with a 3 lb. whole chicken, although thaw it first so you are able to remove the giblets and neck from cavity, then be sure to place the lemon halves inside cavity before cooking.

SANDRA’S SUCCULENT YOSHIDA SLOW-COOKER MOOSE ROAST

A nice 'fix it and forget it' recipe  where you pull a frozen roast
out of the freezer and 10 hours later you have a terrific meal,
including gravy as an added bonus...

Servings: (6 to 8)

Prep: 10 Mins.

Slow Cook: 8 to 10 Hours on High or 5 Hours on High and 2 Hours on Low

INGREDIENTS

Frozen Roast and Veggies:

1 large yellow onion, cut into 6 wedges

2 large carrots, scrubbed and chopped into 2" pieces (or baby carrots)

4 cloves garlic, roughly minced

2 stocks celery, cut into 2” pieces

2 tablespoons chopped fresh parsley

3 lb. frozen boneless moose roast (or venison, beef, or pork)

Gravy:

1 (10.75 ounce) can cream of mushroom soup

1/4 cup *yoshida sauce (See: Tip below)

1-1/2 cups low-sodium beef broth
1 tablespoon cider vinegar
2 teaspoons worcestershire

Freshly ground pepper, to taste (no salt needed)

---------------------

Serving options:

-- Prepared steamed rice; and

-- Sauteed green beans

METHOD

Place the onion, carrots, celery, garlic and parsley in the bottom of a slow cooker. 

Place the roast on top of the vegetables.  

Whisk the gravy ingredients in a medium bowl and pour over roast. 

Cover slow cooker and cook on low for 8 to 10 hours or 5 Hours on High and 2 Hours on Low.

Transfer roast to serving platter and place vegetables around it. Pour gravy from slow cooker into a gravy boat. Serve with mounds of steamed rice, and crisp-tender sauteed green beans ~ Enjoy!

~~~~~~~~~~~~~~~

Tip:  For homemade *yoshida sauce, click on the following link:  Sandra's Homemade Yoshida Sauce.

SANDRA’S SLOW-COOKER VENISON MEATBALL and VEGETABLE STOUP

Such a delightful aroma waiting for this
meal, but oh so worth it
(Its consistency is a cross between
a soup and stew = Stoup! ;)...
 

Servings: (8 to 10)

Prep: 20 Mins.

Slow-Cooker: 4 Hrs. Total (2 Hrs. on High  +2 Hrs. on Low)

INGREDIENTS (I used all organic vegetables, and Martie's Organic Magic Mexican Seasoning)

Meatballs (can be made ahead of time and stored in freezer or refrigerator):

1 lb. extra-lean venison burger, rolled into 1” meatballs (or moose, buffalo, etc.)

1 egg, slightly beaten

2 tablespoons milk

1/2 cup homemade seasoned breadcrumbs

1 garlic clove, finely minced

3 tablespoons onion, finely minced

½ teaspoon dry mustard

½ teaspoon celery seeds

½ teaspoon Martie’s Magic Mexican Seasoning

Stoup:

4 medium red potatoes, scrubbed and cut into 1” cubes

2 carrots, scrubbed and chopped into ½” slices

3 leaks, cut in half lengthwise, washed, and sliced into 1/2 “ pieces

--(tender white and light green parts only)

2 ribs celery, chopped into ½” slices

¼ cup whole sweet peas, strings removed, and cut in half

1 small zucchini, cut into ½” slices

1 celery root, peeled, and cut into 1” cubes

1 (14.5 oz. can) diced tomatoes, undrained

1 (7 oz. can) tomato sauce

3 cups low-sodium beef broth

2 tablespoons dried minced onion

1 tablespoon worcestershire sauce

2 tablespoons white wine vinegar

1-1/2 teaspoons Martie’s Magic Mexican Seasoning

Garnish:

1 tomato, chopped

1 avocado, chopped

Fresh sprigs of parsley

METHOD

Preheat the oven to 350.  Line a baking sheet with foil, and spray with olive oil, and set aside.

In a medium bowl, mix together the meatball ingredients. Roll into 1” balls (I do so using a small scoop to ensure the meatballs are uniform in size). Place on prepared baking sheet, and par-bake for 15 minutes.

 

Meanwhile, layer the vegetables in a, cold, 5-qt. slow-cooker in order listed.  When the meatballs are par-baked, add them to the slow-cooker.  In a medium bowl, combine the remaining stoup ingredients, and pour over meatball mixture.  

Cover, and cook on high for 2 hours, then reduce to low for 2 hours, or until the vegetables are tender. 

To serve, ladle stoup into bowls, and garnish with fresh tomatoes, avocados, and a sprig of parsley. ~ Enjoy!

SANDRA’S EASY SLOW-COOKER ASIAN BONELESS PORK RIBS

Oh my, these Asian Pork Ribs 
turned out spectacularly fabulous...
~~~~~~~~~~~~

I found my photograph and recipe 
are featured 

@ http://3quartslowcooker.net/
sandras-easy-slow-cooker-asian-ribs/

Serves: (4)
Prep: 10 Mins. |
Slow Cook: 5 Hrs.

Posted by Sandra

INGREDIENTS

3 lbs. boneless country-style pork ribs
1 medium yellow onion, cut into ½” wedges

***Sauce:
1/2 cup packed dark brown sugar
4 tablespoons tamari
--(aged soy sauce)
½ cup ketchup
¾ cup apple juice
2 tablespoons honey
2 tablespoons rice wine vinegar
½ teaspoon toasted sesame oil
2 garlic cloves, minced
½ teaspoon ground pepper
½ teaspoon ginger
¼ teaspoon red pepper flakes
½ teaspoon dry mustard

Garnish Ingredients:
--1 tablespoon sesame seeds (toast in dry skillet over low heat, until light golden brown)
--1 green onion, sliced

METHOD

Trim ribs of excess marbling, and wash and pat dry.

In a medium bowl, whisk the sauce ingredients.

Place onion wedges in bottom of the cold slow cooker; top with ribs, and then pour the sauce over them. Cover, and cook on low for 5 hours, until meat is tender.

Place ribs on a serving platter using tongs, and the caramelized onions along side; sprinkle with toasted sesame seeds, and green onions. ~ Enjoy!


~~~~~~~~~~~~~


Tip: I served these ribs with baked sweet potatoes, and a garden salad lightly drizzled with an Asian vinaigrette.

SANDRA’S HEARTY SLOW-COOKER VENISON ROAST DINNER

This roast literally cuts with a fork, 
which I've shown in the photograph 
while lifting it up from the serving platter 
to cut into slices - it turns out 
moist and delicious every time...

Serves: (6)
Prep: 20 Mins. |
Slow Cooker: 8 Hrs.

Posted by Sandra

***Note: I take my venison roast out of the refrigerator 1 hour beforehand to come to room temperature prior to searing***

INGREDIENTS

1 tablespoon peanut oil
--(high smoke point, needed for searing); plus for brushing on roast
1 (3 lb.) venison roast (moose, or beef, buffalo, or pork)
2 large garlic cloves, cut lengthwise into quarters
Sea salt and freshly ground pepper, to taste
4 medium russet potatoes, peeled and cut into 3/4" cubes
1 medium yellow onion, chopped
2 stalks celery, chopped
2 carrots, chopped
2 (15 oz. cans) diced tomatoes, with juices
½ teaspoon dried rosemary
½ teaspoon dried sage
½ teaspoon dried thyme
1 teaspoon dry mustard
2 tablespoons red wine vinegar
2 teaspoons worcestershire sauce
½ teaspoon red pepper flakes

-- Prepared steamed Basmati Rice

METHOD

Heat the peanut oil in a large skillet over medium-high heat. Dry the venison roast with paper towels. Using a paring knife, cut eight random slits into various areas of roast, and insert a slivers of garlic into each. Brush the roast with peanut oil (for seasoning to adhere), and sprinkle with sea salt and freshly ground pepper, and sear in the piping hot skillet until golden brown on all sides, about 2 to 3 minutes at a time.

While the venison roast is searing, add the potatoes, and onions to the cold slow cooker. Put the seared venison roast on top of the them, and place the carrots and celery around roast, including adding the remaining ingredients directly on top of roast. Cover, and turn the slow cooker on high for 30 minutes, and then to low for 7.5 hours.

Remove the cooked venison roast to a serving platter, and spoon the vegetable/sauce mixture around it; serving with steamed rice along side. – Enjoy!

SANDRA'S PERFECT VENISON/MOOSE/BEEF ROAST with VEGETABLES and GRAVY DINNER – Every time!

This is an ultimate weekend dinner when you're busy,
just place a frozen roast with its trimmings (at the times noted)
into the oven, and
your complete dinner is ready
if you also make your rice ahead of time
so it is ready when your roast and veggies are...

To make a tender Venison Roast, place it “frozen” into a low temperature oven ~ 

and smell the happiness do its work...

Servings: (6 to 8)
Prep: 10 Mins. |
Braise in Oven: 3 to 4 Hrs.,
--depending roast size
and desired doneness

Posted by Sandra

INSTRUCTIONS

***Cook for the first 2 hours:
4 lb. frozen venison roast, trim outer side of excess fat (or moose, or beef roast)
1 (15 oz. can) beef broth
1 cup water
2 (.087 oz.) pkgs. dry pork gravy mix (I prefer McCormick’s Brand)
2 garlic cloves, chopped
2 tablespoons red wine vinegar
1 tablespoon worcestershire sauce
2 bay leaves
1 teaspoon kosher salt
½ teaspoon ground pepper

***Add and cook for an additional 2 hours:
1 medium onion, chopped
2 russet potatoes, peeled and cut into 1.5” cubes
2 handfuls of baby carrots
2 ribs of celery, cut into 1.5” chunks
8 whole crimini mushrooms

***Serving (Options)
--Horseradish Sauce (for recipe, click here: Sandra's Kicker Horseradish Sauce ~ THIS IS A MUST!!!
--Prepared steamed rice

METHOD

Preheat oven to 275 degrees.

Place frozen venison roast trimmed of excess fat into dutch oven, along with remaining ingredients. Cover to dutch oven, and cook for 2 hours.

Remove dutch oven, and add the veggies, and place back in oven, covered, and cook for 2 more hours, or until your desired doneness is reached when inserting a meat thermometer into the center of roast, refer to the chart below* (Note: The Venison Roast will increase 5 to 10 degrees more while it stands.) When desired doneness is reached, let Venison Roast stand for 5 minutes out of the oven prior to serving for the inner juices to redistribute before carving.

Meanwhile, about an hour prior to the Venison Roast and veggies being done, begin preparing the Kicker Horseradish Sauce and refrigerate it 1 hr. prior to serving, including starting the steamed rice.

*Doneness Chart: Internal Temperature of Venison Roast (or Moose, or Beef) will read:
--Medium-rare is 135-140
--Medium is 140-145
--Medium-well is 150-155
--Well-done is 155-160

~~~~~~~~~~~~


Tip: If you prefer a thicker sauce, remove and roast to a platter to rest. Place the dutch oven on the stovetop over medium-high heat, and mix a slurry consisting of equal parts  (about 2 tablespoons) of water and cornstarch and add slurry to the sauce while whisking, and continue cooking just until a boiling point is achieved.