We have been really blessed this hunting season. We almost didn't get any meat. The weekend before the end of the season, Marvin got a deer and an elk. We have more meat in our freezers then we could possibly eat on our own this next year. :)
We mostly eat just ground meat or sausage but we got a few roasts and tenderloins. Typically we go over to my parents house for dinner on Sundays, but since they were busy we decided to find a recipe to try a deer tenderloin.
After doing the Cafe Rio Chicken in the Crock-Pot I asked Marvin if we could find a recipe using the Crock-Pot so that we could enjoy the simplicity of another easy meal.
So, here is what we found...
Deer Tenderloin, sliced (small)
1 whole onion, diced (1/2 of onion sliced)
1 bag baby carrots (1/2 bag sliced)
5 medium red potatoes, cut into 1/4 wedges (10 small potatoes cut in 1/2)
2 tablespoons Tobasco Sauce
Salt & Pepper to taste
Serves 4-6 ( 2 and some for left-overs)
Defrost tenderloin and marinate in Zesty Italian Salad Dressing the night before cooking
The next morning, simply place the above ingredients in the Crock-Pot
Put about 1 1/2-2 cups of water in the crock pot
|We put too much water in and lost all marinated flavor|
That why we recommend 1 1/2-2 cups of water
Turn on low heat for about 4 hours
Taste before serving
If more flavor needed, add additional Zesty Italian Dressing and let sit on low for additional 20 minutes
Taste, add more if desired