Plating the axis deer migration, from Molokai to Minnesota … by way of Mississippi.
Like most Americans, the most challenging part of my day is trying to figure out what the hell to have for supper. The preparation and cooking are generally not so bad, but the seemingly simple task of just determining what to actually make is … annoying.
And, like most hunters, I tiptoe on eggshells trying to prepare meals that my family will love. Yes, I want them to enjoy the chow, but the act is somewhat more selfish than that: If they love eating the wild game I shoot, then I’ll get inherently less flack about being gone to hunt.
So, when I finally make the dreaded decision about what to make, there’s nothing more frustrating than pulling up a recipe with an ingredient catalogue that has more items than an 8-year-old’s Christmas list — or a recipe that takes two hours to prepare.
Who has time for that? Every evening after work, I’ve got three kids to get to hockey practice, two Labradors to work, and a lawn than never stops growing.
From Mississippi, With Love
Known as the “Mississippi roast,” this preparation has become a household staple for many far beyond the Southeast … and especially in ours. It works with any type of red meat, but the thing hunters find most troublesome with wild game is exactly what makes it perfect for this recipe: It’s so damn lean. When you shred the meat, there’s no fat to remove.
It’s so easy and so incredibly flavorful that it oughta be too good to be true, but it’s not. Substitute axis deer with whitetail, mule deer, elk, beef … or whatever. I’m certainly partial to axis protein, but pronghorn is also outstanding here because it’s so dark and rich.
This doesn’t take much effort, but it does take a wee bit of planning, so defrost the meat the night before, and get the crockpot rolling before you head off to work in the morning. My family feasts on this almost weekly, with one type of wild game or another … and occasionally beef.
Ingredients
- 2 to 4 pounds of roast (any cut of roast)
- 1 stick of butter
- 1-ounce packet of powdered au jus gravy seasoning
- 1-ounce packet of powdered ranch seasoning
- 12-ounce jar of pickled pepperoncini (I prefer sliced)
- ½ cup water
Directions
- In a large crockpot, put water, roast, butter, au jus and ranch. Add the pepperoncini. If you like a bit more heat, add the juice as well. Cover. Turn crockpot to “high” and walk away for eight hours.
- Once the meat is fall-apart tender, strain the contents of the crockpot. Place the solid contents (meat and pepper pieces) in a bowl and set aside.
- Pour all the drippings into a saucepan. Turn on “medium” heat, slowly stirring in ¼ cup flour to thicken. Continue stirring until the gravy reaches a desired consistency (about five to eight minutes).
- Break apart meat and add it to the saucepan containing the gravy. Stir so everything is evenly mixed. Serve over egg noodles, as an open-faced sandwich on bread, or over white rice (I highly recommend the rice).
Editor’s Note: This article originally appeared in Carnivore Magazine Issue 8.
