Over the Christmas break my uncle Buddy gave us some deer meat. Ingredients, wild, rare or new, are definitely one of the best things a cook can receive. They get our cogs turning as well as give us something delicious to eat.
I thought this would be a good way to start - a slow cooker venison recipe. My aunt Nancy grew the persimmons so we happily unburdened her of the excess. I added one to the sauce to enhance it similar to adding brown sugar to marinara as many cooks suggest. I have served it over polenta/yellow corn grits as is done in Italy.
1 pound (453g) venison shoulder, cut into large pieces
1 Fuyu persimmon, peeled and finely chopped
1 small onion, finely chopped
2 garlic cloves, finely chopped
26.24 ounces (750g) boxed/canned chopped tomatoes
1 tablespoon Italian seasoning
1 teaspoon sea salt
1/2 teaspoon black pepper
Add all the ingredients to the slow cooker. Stir to combine. Cook on low for 8 hours. Serve over the creamy polenta.
2 cups polenta/yellow corn grits
1/2 cup grated parmesan
Sea salt, to taste
Bring 6 cups of cold water to a boil. Whisk in the polenta. Cook for about 5 minutes or until the mixture begins to thicken. Stir in the cheese until it completely melts into the polenta.
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