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Thread: Slow cookers

  1. #1

    Slow cookers

    I've not had one for years but am again thinking it's a good idea...if I can claim space in the family kitchen.
    Just wondering if many people use one and with what degree of success?.

    This one looks a good deal, should be enough for a whole haunch of roe or a whole chicken etc...

    http://www.tesco.com/direct/tricity-...skuId=272-7303

    The downside of course is that it would need a damn big cupboard to store it in.

  2. #2
    we use ours all the time whole pigeon casseroles,legs of venison, hare you name we do it i would not be without ours,atb wayne

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  3. #3
    Awesome kitchen appliances are slow cookers, how ever I prefer the older versions like croc pot as I find some of today's versions seem too cook a little to fast.

  4. #4
    I've got that one, it's brilliant.

  5. #5
    Quote Originally Posted by david1976 View Post
    I've got that one, it's brilliant.
    Looks like I will be stopping off at Tesco's on the way home.

    David, I was at the sausage making demo you did for the bds..brilliant.
    Would you mind giving a few tips re the cooker pse?
    Best cut of venison to use and maybe recipe / cooking times.
    Thanks.

  6. #6
    Quote Originally Posted by private fraser View Post
    Looks like I will be stopping off at Tesco's on the way home.

    David, I was at the sausage making demo you did for the bds..brilliant.
    Would you mind giving a few tips re the cooker pse?
    Best cut of venison to use and maybe recipe / cooking times.
    Thanks.
    On the low settings, I prefer to use shoulder or the braising/brisket cut into diced cover with stock, salt, pepper oxo cube, glass of red wine or stout depending what you prefer. Lovely to do during the winter mornings then when I arrive home all cooked and smells gorgeous, goulash cooked and side servings of pickled cabbage etc.. Followed by a bloomer loaf

  7. #7
    Like weeman, I prefer to use the low setting and put the venison on for about 8 or 9 hours.
    I use diced shoulder, diced haunch, shin (the silvery gray coating dissolves away) and also whole shanks on the bone.
    I have tried using curry sauces, casserole mixes and home made efforts and they have all been nice.
    Make sure and briefly brown the meat and warm through any veg before putting it in and if you want a thicker sauce, put the meat into a plastic bag of flour, give it a good shake and then knock of excess flour and brown.

  8. #8
    Sounds good guy's. thank you.
    Stomache is rumbling now, think I'll go for lunch .

  9. #9
    slow cook the neck for 8 hours, take out the bones, let it cool,scrape off the fat etc where it rises to the top, then put it in a pie mmmmmmm
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  10. #10
    I love mine too I have the same one and I have a double pot one
    4 duck breasts, I tin of chopped tomatoes, 2 onions chopped up, 1 jar of hoisin plum sauce, garlic optional or replace duck with venison
    Brown off the breasts and chuck everything in slow cooker for 6-8 hours on low

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