This is really tasty! And left overs are even better. I had a venison leg that's been in the freezer for quite some time. Mostly because it was too long to fit in my crockpot or roasting dishes, so I got our butcher to cut the shank end off it, and then I just haven't decided what to do with it. So I decided to mix up these simple ingredients and slow cook it in the crockpot. This would also be great with beef or mutton.
| Ingredients: 2.5kg roast 1 cup home made beef stock 1/2 cup brown sugar 1/4 cup balsamic vinegar 1 TBSP soy sauce 1 tsp plain salt 1/4 tsp red pepper flakes (I used some chilli I'd dried last year, finely chopped) 3-5 cloves garlic, crushed and minced |  |
Method:
In a bowl, whisk together all ingredients except roast. Pour into a slow cooker. Add roast, and turn to coat. Cover and cook on auto or low for 8 or so hours, turning roast halfway through. Remove meat, shred, return to crockpot. Mix some cornflour with water then stir in to thicken, cooking a little longer.
Serve.
Left overs develop the flavour even more, and are wonderful cold or reheated.
I served it the first day on rice with steamed broccoli.
After my husband had used some left overs for lunches, I then reheated the rest in a pot together with some left-over cabbage and cashews, and served on a bed of cauliflower rice - truly delicous!!
In a bowl, whisk together all ingredients except roast. Pour into a slow cooker. Add roast, and turn to coat. Cover and cook on auto or low for 8 or so hours, turning roast halfway through. Remove meat, shred, return to crockpot. Mix some cornflour with water then stir in to thicken, cooking a little longer.
Serve.
Left overs develop the flavour even more, and are wonderful cold or reheated.
I served it the first day on rice with steamed broccoli.
After my husband had used some left overs for lunches, I then reheated the rest in a pot together with some left-over cabbage and cashews, and served on a bed of cauliflower rice - truly delicous!!
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