Wednesday, December 31, 2014

Venison Confit

Over Thanksgiving I received a gift of a couple of venison roasts from my brother-in-law, who works in northeast Ohio with a guy who hunts.  The roasts came from that coworker (thank you!) and my brother-in-law thought I would appreciate them.  I had decided that I would prepare one as a confit, using all the rendered duck fat I had left.  Today I set up the slow cooker with 7 cups of duck fat and a 3 pound roast.  I had to slice up the roast so that it would fit in the cooker and be submerged by the fat.  I let it cook all day and it was very good - moist and rich tasting.  As side dishes, I made a risotto with nettles and some of those suillus mushrooms, and sauteed broccoli rabe with garlic and cayenne pepper.

Happy New Year to all of us!

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