can you crockpot venison without drying...

[Northerndave]

the F out of it?


i love venison, but is there a trick to crock potting this super lean meat?

[Boar]

i do bear and deer in crock pot, i treat just like a beef roast. i.sear it on all.sides, i adda a little water, not much
.half cup maybe, seasoning beef boulion cube, on high for acoup hours and turn it down till a fork picks it apart. rreat it like a beef roast and it will be delicious.

[HD]

Yup...I believe Boar nailed it, we cook ours about the same way.
But, with one difference, we don't sere it...
We make neck roasts when we process, so those are the ones we put in the crock, not as lean a cut...and turns out perfect every time.

[Northerndave]

Searing is the only thing I'm not doing. I'll try that next time.

Thanks!

[Jerkbiat]

I don't dear mine either. I will used Lipton onion soup mix in the bottom of the crock pot. Only use 2 cups of water instead of the 4 it calls for. Really gives it a good flavor. Also makes a good graveyard too. I also add the tators and carrots right away and cook on low while we are out and about for the day.

[delcecchi]

Sous vide, not crock pot.  Crock pot is way too hot.  Overcook lean meat it gets dry.   

If you don't sous vide, put in oven at like 200 or 250.   Think of it as a turkey breast.   

[Rebel SS]

Sure can. Leave it on LOW. 4-5 hrs tops, with lots of moisture, but not swimming in it.  Wedge it between veggies on the bottom, and veggies on top. Keeps the moisture in. Cup to cup and a half of liquid. THat's how I do all my meats in the crock pot. You can sear it, may help to keep the moisture in, but in a lean meat, I prefer not to.

[Boar]

hmmmm why not sear,  i dont understand ive.seard bear and deer.for.crockpoting and have never had an issue.

[Rebel SS]

'Cuz what I learned in culinary class, was lean meat, LEAN = very few fat molecules. In other words, kinda "dry". (Just a term) Searing may dry out the meat further, because it does not have that "moisture" or fat built built in. Yet, searing other meats locks in the flavor and moisture due to the fat.. I also see it that once it's been seared, it also CANNOT ABSORB moisture past that sear...it's "sealed the meat ".  Hope that helps, Boarski....

[delcecchi]

Searing doesn't "seal in the moisture".  It does make meat taste better. 

[Boar]

no.cause ive neve had an issue.sear.my wild game before crockpoting, but its all about if it aint broke dont fix it. each to their own.. i knew that info but i gusse i defy all logic.

[Rebel SS]

Searing doesn't "seal in the moisture".  It does make meat taste better.

Well, now you know more than the teachers in my culinary class.  I'll be damned. You beat everything, anyone ever tell ya that???!?!

[Boar]

uh oh  ......

[delcecchi]

Searing doesn't "seal in the moisture".  It does make meat taste better.

Well, now you know more than the teachers in my culinary class.  I'll be damned. You beat everything, anyone ever tell ya that???!?!

Your teacher must have never have tested his folklore.   

There are several folks that have tested that hypothesis and it isn't true.   

Here is first link...
 http://www.cookthink.com/reference/7/Does_searing_meat_really_seal_in_moisture

It is really a simple test....   Take two pieces of meat.  weigh them.   Sear one, and then cook to same internal temperature.   weigh them again.

http://www.foodnetwork.com/videos/to-sear-or-not-to-sear-98517.html

[Rebel SS]

Now you're knocking my teacher...!!!  What or who's next?!  Do you KNOW who they were? One was my uncle...a pro. What else do you do besides "consult" the internet and cut and paste "opinions" from all over it in response to prove your point, Del?  Anyone can look up crap on the internet. With your alleged culinary knowledge/skills, you should be a friggin' professor at Harvard, and have your own show proceeding your celebrity chef heroes. Del's Diorama of Deliciousness!  I'm trying to have fun and help others out,  to the extent of MY knowledge, while it seems to me you're just trying to disprove everything that's posted, via some opinion off the internet. Rice isn't rice  etc. WHO CARES?!!  I'm not right about certain things all the time either, but if I haven't done it, don't know it, I don't post it.  How many years did you put in under chefs? I can count 5-6 for me, plus the schooling. Maybe you and a buddy can go sear some meat together. Until then, you can apologize for knocking my teachers and their "folklore".
I apologize if this offends anyone.

[delcecchi]

Sorry if the truth offends you.  I will try not to contradict you in the future , but wild rice is not rice and searing doesn't seal in juices. 

Sheesh.  Cold getting you down?

[Rebel SS]

Truth doesn't offend me, you do. And internet opinions aren't worth crap. Experience is. Have a good evening.

[Boar]

holy crap, thought i logged.onto hso!

[Gunner55]

 

[Northerndave]

It's OK guys, the ketchup bottle helped me get through my lean venison problem. Lol

 

[Northerndave]

My meat wasn't truly dry, it flaked apart beautifully and it took in moisture from the beef broth I had it and the potatoes and carrots etc cooking in. The flavor was great, it's more of a texture thing. I'm wondering if cutting the meat differently or possibly ending with a conversion to a gravy type sauce to dip bites in and help modify the texture as you eat?

What I end up with in my current practice isn't "bad", I'm just looking for a tweak, a bit of improvement.

[Boar]

a lipton onion soup mix for a aujure dip would be great

[Rebel SS]

If yer interested, dipping the meat in milk, (egg?) then rolling in flour, with a gravy type mix in the c pot might be what yer looking for.. 

[glenn57]

It's OK guys, the ketchup bottle helped me get through my lean venison problem. Lol

 

KATCHUP..................see reb!!!!!!!!!!!!!!!!!!

[Rebel SS]

   He's back.  I knew that was comin'. 

[Gunner55]

Yup, seen that comin He must be feelin  better

[Reinhard]

I have seared venison before and in the crock pot or in a roasting pan.  Usually from the front quarter though.  Hind quarter i used for other stuff like roladen or chops ect.  I think it's about personal prefference .  It may be different like Reb said with hind meat but I've done it roasted or crock pot.  Whatever works for you is the best way.  good luck.

[Rebel SS]

THat's the key to all cooking, RH, IMO.... whatever works well for you and yer happy with. I try a lot of things I haven't before when the guys post something different, rather than waste time looking it up from some unknown opinion  on the internet. A lot of guys have some great ideas on here that have worked for me. I think a trading off of all ideas and trying them benefits everyone. If ya like it, go for it! There's no right or no wrong. 

[delcecchi]

You should try the reverse sear sometime.  Cook low and slow and sear at the end.

[lovebigbluegills]

THat's the key to all cooking, RH, IMO.... whatever works well for you and yer happy with. I try a lot of things I haven't before when the guys post something different, rather than waste time looking it up from some unknown opinion  on the internet. A lot of guys have some great ideas on here that have worked for me. I think a trading off of all ideas and trying them benefits everyone. If ya like it, go for it! There's no right or no wrong. 

Not to mention, everybodys taste buds are different!!