Thursday, April 1

Quick Roast

Not any kind of official recipe BUT.... brown your venison on both sides (this was tenderloin), add whatever chopped veggies you have on hand (carrots, celery, potatoes, onion, etc.) and then add a can of German red cabbage. Makes for a phenomenal roast!
Bake as best for your cut of meat, salt to taste and serve!

4 comments:

Karen G. said...

Hannah, this sounds like a great recipe. I have some elk or venison in the freezer I should try it with...... Did your kids eat the red cabbage?

Beth said...

This looks AWESOME! Thanks for the recipe!

Anonymous said...

If you did this in the crock pot.. how long would you think it would take to cook?

If you have no idea Hannah, Anyone have an idea?

Sue in NJ

Hannah said...

Yes, Karen - our kids love the red cabbage! It is no where as sour as regular sauerkraut. We use venison with this too - yum!

Sure, I would stick my roast in the crockot in the morning and expect it to be done by dinner time. Just make your veggie cuts larger so they take longer to cook and don't dissintegrate.