Originally Posted by
Tartan
We have most of ours made into hamburger. The butcher adds a little pork so it isn't dry and I use it in place of regular hamburger for lots of recipes....Spaghetti sauce, Shepard's Pie, Meatloaf etc. If I do chops in the oven, I make my own barbecue sauce and submerge them in it to cook. It makes them super tender and tasty and we have them over Basmatti rice.
That's exactly what the hunters in our family have done .. mostly ground meat with pork added.
Sometimes they get some salami made too.
When I've cooked roasts or chops, I've just cooked them so they do not go dry ... so an oil rub with seasonings, and then after that pretty much the same as I would with other meats that tend to be dry. Marinades can help too ... or even just tomato juice.
I never did them in the crockpot ... though I bet that'd be a great way!!
I miss getting venison as something different in th menu.