Open Country 6 Qt. Electric Roaster Oven, Инструкция по уходу/использованию и рецепты

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Venison Loin Backstraps:
1 lb. Venison Loin Backstraps 1/2 lb. Bacon
Split open backstraps and let sit.
Mix together;
1/2 lb. Scallops 1/2 cup Ritz
®
crackers, crushed
Preheat Roaster Oven to 350°F
Lightly spray Cookwell with spray cooking oil. Stuff backstrap with mixture. Fold over, lay bacon
strips on top of meat. Wrap in aluminum foil. Place meat in cookwell, cover and bake at 350°F for
25 to 30 minutes.
Serves 4.
Barbecued Wild Duck:
2 wild Ducks, halved 1/4 cup Butter, cubed
1/2 cup Ketchup 1/2 cup Onion, chopped
1 clove Garlic, minced 5 tsp. Lemon juice
1 Tbsp. Brown sugar 1 Tbsp. Worcestershire
®
sauce
1 tsp. Salt
1/2 tsp. Hot Pepper sauce
Place ducks in cookwell, cover and cook at 350°F for 1-1/2 to 2 hours or until tender.
Combine the remaining ingredients in a saucepan; bring to a boil. Reduce heat; cover and
simmer for 5 minutes. Baste ducks with sauce during the last 30 minutes of cooking.
Serves 4
Elk meat Chili:
2 lbs. ground Elk or Buffalo, browned 1/2 cup Onions, shopped
3 cloves Garlic, minced 2 - 14 ounce cans diced Tomatoes, not drained
1 - 28 ounce can Pork and Beans, not drained 3 Tbsp. Salsa
1Tbsp. Brown sugar 1 Tbsp. Chili powder
1/2 tsp. Garlic salt 1/2 tsp. Pepper
Add meat and onion to preheated cookwell, cook at 300°F until meat is browned. Add
garlic; cook additional 2-3 minutes. Stir in remaining ingredients; bring to a boil. Redce
heat; cover and simmer fro 2 hours.
Serves 4.
Hearty Hunter’s Stew:
2 lbs. boneless Venison or Elk, cut 1 in. cubes 2 Tbsp Canola oil
4-1/4 cups Water, divided 1/2 cup Tomato juice
2 medium Onions, cut in wedges 2 Celery ribs, sliced
1 tsp. Worcestershire ® sauce 2 Bay lleaves
2 tsp. Salt 1/2 tsp.pepper
6 medium Carrots, quartered 1 large Rutabaga, peeled and cubed
6 medium Potoatoes, peeled and quartered 1 cup frozen Peas
1 Tbsp. Cornstarch
In preheated cookwell, add oil and meat; heat until browned. Add 4 cups water and scrape
sides to loosen any browned drippings. Add tomato juice, onions, celery, Worcestershire
®
sauce, bay leaves, salt and pepper. Bring to a boil then reduce heat; cover and bake for 2
hours, stirring occasionally.
Discard bay leaves; add carrots, rutabage and potatoes. Cover and bake for 40 - 60
minutes. Stir in the peas; bake for 10 minutes. Combine cornstarch and remaining water
until smooth; stir into stew. Bring to a boil. Bake for 2 minutes or until thickened.
Serves 8.