Alright, let’s talk about cooking up some venison, you know, deer meat. And we’re gonna do it in that slow cooker thingy, the one that sits on the counter and makes the house smell good all day. We’re makin’ venison tips and gravy, real hearty stuff, the kind that sticks to your ribs.
First off, you gotta get yourself some venison tips. Now, I don’t know where you get yours, maybe you got a hunter in the family, maybe you buy it at the store. Doesn’t matter. Just make sure it looks alright, not too slimy or nothin’. You want about two pounds or so, enough to feed a few folks.
Then, you gotta brown them tips up a little. Some folks skip this part, but I don’t. See, browning them gives the meat a nice color and a little extra flavor. Just heat up some oil in a big pan – yeah, I use lard, what of it? – and toss them tips in. Don’t overcrowd the pan, you want them to brown, not steam. Just a few minutes on each side, that’s all it takes.
- Get your meat.
- Brown it in a pan. Don’t overcrowd!
- Throw it in the slow cooker.
Once they’re browned, dump them tips into that slow cooker. Now, for the gravy. This is where the real magic happens. You need some onions, a couple of big ones, chopped up. And some garlic, a few cloves, minced up real fine. I like to add some mushrooms too, if I got ’em. Just slice ’em up, not too thin, not too thick.
Toss all that in the pan you used to brown the meat. Yeah, the one with the lard still in it. That’s flavor, honey, flavor! Cook them onions and garlic and mushrooms until they’re soft and smellin’ good. Then, you gotta add some flour. About a quarter cup or so, just sprinkle it over the veggies. Stir it around real good, let it cook for a minute or two. This is what makes the gravy thick, see?
Now, you need some liquid. Some folks use fancy broth, like chicken broth or beef broth. Me? I just use water. Plain ol’ water works just fine. Pour in about two cups, maybe a little more if you like your gravy extra saucy. Stir it all up, scraping up all them brown bits from the bottom of the pan. That’s where the flavor is, I tell ya!
Then, you pour that gravy mixture over the venison tips in the slow cooker. Add some salt and pepper, of course, gotta have salt and pepper. And whatever other spices you like. I like to add a little bit of thyme, and sometimes a bay leaf or two. You can use whatever you want, it’s your gravy, ain’t it?
Now, put the lid on that slow cooker and turn it on low. And then you wait. Yeah, that’s the hardest part, the waiting. But it’s worth it, trust me. You want to let it cook for at least six hours, maybe eight. The longer it cooks, the more tender them tips will be. And that gravy, oh that gravy will be so thick and rich and flavorful, you’ll wanna lick the bowl clean.
You can put other stuff in there if you like. Potatoes? Sure. Carrots? Why not? Celery? If you got it. Just chop ’em up and toss ’em in with the venison. They’ll cook right along with it and soak up all that gravy goodness. Heck, you could even throw in some green beans or peas towards the end, if you want to make it a whole meal in one pot. It’s all about what you like, see?
Now, when it’s done, them venison tips will be fall-apart tender, and that gravy will be thick and luscious. You can serve it over mashed potatoes, or rice, or noodles. Or just eat it straight outta the bowl, I ain’t gonna judge ya. It’s good food, plain and simple. The kind of food that sticks to your ribs and warms you up from the inside out.
And don’t forget the biscuits! Nothing goes better with venison tips and gravy than a big, fluffy biscuit, soppin’ up all that gravy. You can make your own biscuits from scratch, or you can use them canned ones, I don’t care. Just make sure you got biscuits. And maybe some cornbread too, if you’re feeling fancy.
So there you have it. Venison tips and gravy, slow cooker style. It ain’t rocket science, it’s just good, home-cooked food. And that’s all there is to it. Now get cookin’!
Tags：[venison, slow cooker, gravy, tips, recipe, meat, dinner, easy, hearty, comfort food]
