Caveman Cuisine: 24hr Slow Cooker

Cooking meat "low and slow" results in flavor for days.


4lb venison backstrap (or any other tough meat)
1/3 cup carrots (chopped)
1/3 cup white onions (chopped)
1/3 cup white mushrooms (chopped)
1/3 cup celery (chopped)
Organic beef bouillon  mixed with 1 cup water or 1 cup beef stock
1/2 cup white wine
1/4 cup apple cider vinegar
1/2 tsp dried garlic
1/2 tsp dried rosemary
1/2 tsp dried red pepper flakes
Fresh ground black pepper
Liquid smoke
Sea salt (pinch)
2 tbsp butter


Heat a large saute pan to medium-high heat.  Season the back-strap with sea salt and black pepper.  Add 1 tbsp butter to the pan and sear the meat on all sides (1-2 min on each side until browned).  Set the meat aside.

Reduce the heat to medium and add the other tbsp of butter to the pan.  Add carrots, celery, mushrooms, and onion.  Saute vegetables until caramelized (about 5-10min).

Put the meat and vegetables in a slow cooker set to "high".  Add the white wine, apple cider vinegar, a few dashes of liquid smoke and spices (garlic, rosemary, red pepper).  Add bouillon (or beef stock).

Once the cooking liquid starts to boil, reduce heat to "low", cover, and let cook for 24 hrs.

Deliciousness ensues.

Yield: ~4-5 flavorful servings

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About Unknown

Tony is the host of the Paleo Magazine Radio podcast, author of "Paleo Grilling: A Modern Caveman's Guide to Cooking with Fire", and Cofounder of Powerful PT, an innovative information resource for Fitness Professionals. He has appeared on numerous local and national television and radio broadcasts and regularly hosts healthy cooking workshops and informational lectures. He is also a full-time Personal Trainer and Wellness Consultant who lives in Jacksonville Florida with his wife Jamie.
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