Wild In The Kitchen: Slow Cooked Cajun Venison Hindquarter

Slow Cooked Cajun Venison Hindquarter

Here’s a great recipe for your hindquarter roasts that will produce a fantastic venison meal and save lots of time cutting those roasts down and running a grinder.

• 1 hindquarter deboned

• 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 peppers

• 1/4 cup Pepperoncini juice

Start by deboning the 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 to low and allow to cook for 8 hours. Add baby carrots and quartered red skin potatoes for the last four hours of slow cooking to make a complete meal.