The loins I used came out to about 8 chops which were all packaged together by the butcher. The meet, btw, has been in my deep freezer for over 2 years. Yes. And it was still free from freezer burn and delicious.
Venison Pot Roast
1 lb venison loin cut about 1/2 thick
4 large carrots
4 garlic cloves
1 large onion
1/2 cup beer
1 cup water
salt and pepper
Cube venison, onion and potatoes (red skin or whatever - I usually scrub them and leave the skins on), peel and slice carrots, peel and mince garlic.
Layer in crock pot or slow cooker: onions, venison, carrots potatoes, salt & pepper to taste (about a 1/2 tsp salt and 1/4 tsp pepper is a good starting point). Edit (almost forgot) sprinkle garlic over top.
Pour in 1/4 of your favorite beer and 1 cup of water and cook on high for 4 hours or low for 8.
Makes 10-12 servings
Bonus Recipe - Venison chili
I made this one for the Christmas Potluck last year with, you guessed it, meat from the same deer.
1 lb Ground Venison
1/2 stick butter
2 cans of your preferred chili beans - we like Northern or Navy but kidney or black would do, too, depending on the flavor you like
1 can stewed tomatoes
1 can tomato sauce (I use Hunts in both cases)
1 onion, minced
2 garlic cloves, minced
3 celery sticks, sliced
6 cups of water
1 Tbsp habanero sauce
1 Tbsp chili powder
1/2 Tbsp Cumin
Salt and Pepper to Taste
** secret ingredients **
1/2 cup dark molasses
1 Tbsp unsweetened cocoa powder
Prepare beans according to directions if starting with dried beans.
Brown venison in a large skillet with butter and onions.
Combine everything except spices in stock pot and bring to a boil. Reduce to a simmer and cook till celery is clear. Stir in molasses and other seasonings.
Makes about 8-10 servings. Great with corn bread.