Lean Cuisine. Really lean cuisine. I always knew how lean venison is. And, how you can end up with tough dry meals if you don’t treat it right. Tonight I treated it right.
Made in the crock pot. Almost completely local. Greens, onions, turnips, carrots, all from the CSA. Stock I made a few weeks back.
Mushrooms and egg noodles from a trip to England Acres. Venison from a local hunter, at a farm across the way. The only thing not local in this meal was the condensed organic cream of mushroom soup I bought at the store. One of the newer soups from Pacific.
I just put it all in the crock pot and let it go, for 8 hours on high. I added the noodles the last two hours. Put a little water in it to cook the noodles better.
Served it all with a wonderful huge Virginia wine, the 2009 Hardscrabble designation from Linden.
hocofood@@@
AnnieRie Unplugged 
Looks good, and I bet the house smelled so good with this dish cooking up all day. 🙂
I looked up England Acres, what a fantastic market! I may have to try for a side trip there next time I’m in MD visiting my father in law.
I love this market. We have seen people drive in from other areas, one couple from Silver Spring, with coolers, who load up when she has freshly processed the chickens.
Her fresh chicken is awesome. From May until November she has Rock Cornish Cross chickens.
You cooked it on HIGH for the entire 8 hours? I always cook in the crock-pot on low for 6 or more hours & maybe bring it up to high for the last hour or so when adding in noodles.
I put meat in the crock pot when it is frozen, so it goes longer. Pull it out of the freezer, plop it in and turn it on. Roasts also seem to take longer to tenderize.
That looks delicious!
It was!!! 😉