What We Ate for Dinner: Pulled Venison Sandwiches

For the first time in about two months, I had to go to the store in order to make dinner.  Last night I made pulled venison sandwiches with an easy recipe I found here.

Since my roast was frozen I put it in the crock pot at about 8am.  I covered it in water since I hadn't been to the store to get any root beer.  Once home, I drained the water and replaced it with root beer.  At about 3:30, I shredded the meat.  Just so you know, venison is not easy to shred.  But I did it.  I put it back in until about 5pm.  Then I drained it again and put on the BBQ sauce.  I would have liked to have made the sauce from scratch, but I don't have all the ingredients I need.  Some day . . .

I also had to buy the rolls.  I served these with carrot sticks and a side of baked beans.  They tasted really good and a little root beer-y.

What We Ate for Dinner: Venison and Quinoa

I tried a new recipe last night.  It was from a book my friend gave me called Recipes to Lower Your Fat Thermostat.  Now, I am not one for diet cookbooks, but this one has a lot of recipes for beans and the bread recipes call for whole wheat flour so I have really enjoyed reading this book.  (I read recipe books in bed at night.)

I had to tweak the recipe a bit, but I liked how it turned out.  Here is what I did:

1 lb. venison steak sliced
2 T. soy sauce
2 t. vinegar
2 cloves garlic
1 t. dry mustard
1/2 c. water

Marinate these ingredients in the fridge for 1 hour.  Then saute them in a hot skillet, including marinade, until steak is near done.  Then add:

1 can tomato soup
1 c. green onions sliced
2 c. broccoli
1 can water chestnuts, sliced
1/4 c. water mixed with 1 T. corn starch

Cook until the broccoli is tender.

I served this over quinoa cooked with some chicken bullion.  It tasted delicious, but the venison was though.  I don't expect venison to be anything else, so it was fine.  I bet it would be better with elk.