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!
did you confit on low or high in the crockpot? This looks fantastic!
ReplyDeleteOurs is a really old slow cooker with only 5 settings, it was likely on "4" which is medium high.
DeleteThank you so much!! I'm excited to try this today.
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