What was the last thing you made in your Crockpot???

PORK i can eat.. how did you make it???

I cooked it on high for 4 hours the first time. Next time I'd do it on low for 8 hours just to make the meat a little more tender, but it was really delicious.

Makes 10 servings.

Prep Time: 10 minutes

Cook Time: 8 hours on LOW or 4 hours on HIGH

 

2 pounds boneless pork shoulder roast, well trimmed, cut into 1 1/2-inch pieces

1 can (15 ounces) kidney beans, drained

1 can (15 ounces) pinto beans, drained

2 ears frozen corn, thawed and cut into 1 1/2-inch pieces

1 package McCormick® Slow Cookers Chili Seasoning

2 cans (14 1/2 ounces each) stewed tomatoes, undrained

1 can (8 ounces) tomato sauce

1 cup chopped onion

1 tablespoon chopped fresh cilantro (optional)

 

 

1. Place pork, beans and corn in slow cooker.

 

2. Mix Seasoning, stewed tomatoes, tomato sauce and onion until blended. Pour over pork mixture; stir lightly. Cover.

 

3. Cook 8 hours on LOW or 4 hours on HIGH. Sprinkle with cilantro, if desired.

 

 

 

Slow Cooker Tip: For best results, do not remove cover during cooking.

 

Test Kitchen Tip: Prepare as directed, using 1 cup frozen corn kernels in place of the ears of corn.

 

 

per serving

Calories: 291

Fat: 11 g

Carbohydrates: 24 g

Cholesterol: 65 mg

Sodium: 739 mg

Fiber: 5 g

Protein: 24 g

 

sounds really YUMMY I'll have to try it!

Venison stew

how did you prep the venison?   we have a ton of venison but I only use the ground for chili.

I honestly don't have to do much too it...I dredge it in a mix of chili powder, paprika, onion powder, garlic powder and black pepper.  Then I throw it in with diced carrots, turnips, parsnips, onion, lots of chopped garlic, celery and mushrooms.  I cover it with low sodium beef stock and let her go.  About an hour before its done, I stir in a can of fat free cream of mushroom soup to thicken it, and throw in a can of diced tomatos.  I use whatever herbs I have on hand for seasoning - oregano, chive, parsley.  So good!  Our venison is usually pretty tender anyway...my husband usually tries to get the yearlings so the meat isn't too tough (and so he doesn't have to haul the deer very far). 

My girlfriend does venison meatballs in the crockpot...but I think her sauce is full of sugar...I need to get the recipe from her to play with it.

I find that venison can be gamy.  we must get old deer.

It's not the age of the deer - it's how it is butchered.  If they get fat on the knife when it is butchered and it hits the meat, it does give it a gamey taste.  My husband butchers his own and I've never gotten gamey deer.  Elk on the other hand, now that's gamey.

I'm learning new stuff today... Thanks for this info!

 OMG someone was just telling Mike and I last night to try venison meatballs. I have never ate deer before in any fashion. ha ha I dont know if I can.........but we were just listening to people rave about the meatballs last night.