As I was serving up a lovely venison casserole done in the slow cooker the other day, it got me thinking.....
The meat goes so tender it just falls off the bone right?
Well what about slow cooking a head in a slow cooker with a tin foil cover around the antlers? Surely the low heat would prevent damage and the flesh should come away easy. Her indoors won't complain as it will not be on the stove but out in the garage simmering away. A quick jet wash and bit of peroxide should finish it off?
Anyone ever tried it?
I've got a freezer full of nice Muntjac heads so I might give it a go.