There’s been something called the “slow food” movement the last several years but that doesn’t mean folks are eating sloths, possums or other critters with no speed in the 40.
Slow food came about in the mid-1980s as a response to “fast food.” That’s a good thing, in my book, because fast food may be fast but fast food sucks. Yeah, I have my favorite fries and burger joints and still chow on that stuff now and then. But I’ve gotten away from it.
By Alan Clemons, Southern Managing Editor
And honestly, slow food wasn’t invented or created or founded in the mid-1980s. It may have been reinvigorated or the promotional machine kicked into a new gear, sure. But “slow food” in the form of enjoying traditional and regional fare, planting gardens or tending livestock, and eating “locally” is what us good ol’ redneck boys and girls call gardening, farming and Grandmother Food.
Grandmother Food. You know that, right? Doesn’t matter if it’s collards and cornbread (no sugar, y’all) down south, family recipe tamales or chili in the south west, seafood on the coasts, mutton in Kentucky, lutefisk up north or gnocchi with mozzarella in the northeast. Hey, everyone’s grandmother had a favorite dish. Grandmother Food is slow food, the original slow food.
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So when we start talking about venison and slow food, that makes me think of slow cooked venison shanks, shoulders and neck roasts. Braising and slow cooking can produce some great meat for soups. I guess you can do a ham, although most of us bone it and divide up the hip-haunch-rear muscles into smaller roasts or ground venison. But it’s possible to slow cook a rear quarter on the smoker just like a shoulder or neck and get some great venison. You also could slow cook a venison loin, too.
Slow cooked venison is easy, fantastic and versatile. We’ve written about it a few times before because, well, it’s hard to screw up. Do it right, improve each time a little bit and then you’ll be on your way to, “Hey, dude, that’s some great stuff right there!” meals.
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Hungry yet? We ran across this super recipe for Shredded Venison Sandwiches from Ruth Setterlund of Freyburg, Maine, on the TasteofHome.com website. Dang, these sound great! And there are other venison recipes on TasteofHome.com, too, so poke around there a bit.
Shredded Venison Sandwiches
- 1 boneless venison roast (4 pounds)
- 1-1/2 cups ketchup
- 3 tablespoons brown sugar
- 1 tablespoon ground mustard
- 1 tablespoon lemon juice
- 1 tablespoon soy sauce
- 1 tablespoon liquid smoke, optional
- 2 teaspoons celery salt
- 2 teaspoons pepper
- 2 teaspoons Worcestershire sauce
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/8 teaspoon ground nutmeg
- 3 drops hot pepper sauce
- 14 to 18 hamburger buns, split
- Cut venison roast in half; place in a 5-quart slow cooker. In a large bowl, combine the ketchup, brown sugar, mustard, lemon juice, soy sauce, liquid smoke if desired and seasonings. Pour over venison. Cover and cook on low for 8-10 hours or until meat is tender.
- Remove roast; cool slightly. Shred meat with two forks; return to slow cooker and heat through. Using a slotted spoon, place meat mixture on bun bottoms. Replace tops.
Yields 14-18 servings; preparation 15 minutes; cooking time 8 hours.
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