Wild In The Kitchen: Cajun-Style Venison Hindquarter

Cajun-Style Venison Hindquarter

This easy recipe is great in the crock pot, and It makes a complete meal.

• 1 debonded hindquarter

• Louisiana Cajun seasoning

• Vegetable Oil

• McCormick Au jus Gravy

Seasoning (1-oz. dry pack)

• Hidden Valley Ranch Seasoning (1-oz. dry pack)

• 1 stick butter

• 3 mild Pepperoncini pepper

• 1/4 cup Pepperoncini juice

Start by be deboning the venison hindquarter. Wash thoroughly. Pat dry. Sprinkle a liberal amount of Louisiana Cajun seasoning on the hindquarter sections. Heat oil in Dutch oven on medium-high heat. Place hindquarter sections in hot oil and sear on all sides. Remove to a crock pot. Add one stick of butter, McCormick Au jus Gravy Seasoning, Hidden Valley Ranch Seasoning, three mild Pepperoncini peppers and 1/4 cup of liquid from the jar of peppers. Turn crock pot on low and allow to cook for 8 hours.

Add baby carrots and quartered red skin potatoes the final four hours of slow cooking to make for a complete meal.