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Recipe Reviews 2 reviews
Slow Cooker Apple-Scented Venison Roast
This recipe is amazing. I made it for Easter dinner and it was a real success. I changed it up slightly in that I added a drizzle of balsamic vinegar at the beginning, and I put the cooker on high for the first hour and low for the rest. I had it in the for a little under 7 hours total. When I took it out of the crock pot, it didn't look so good, and I was pretty worried - it looked pretty dry and tough. But when we cut into it it was tender and juicy, and the flavor was fabulous. The gravy made from the cooking juices was crazy good. I've never been one to sop up the gravy with my bread, but I couldn't help myself this time. I'm extremely pleased with this recipe and will definitely be saving it for the future.

1 user found this review helpful
Reviewed On: Mar. 31, 2013
Kalamata Olive Tapenade
So easy and delicious! I've made this tapenade every year for New Years parties 3 years running, and I always get people asking if I'm bringing it this year and rave reviews. If you have any leftovers, it's also really delicious mixed in with tomato sauce to top your pasta. I usually double the recipe, and use green olives for the 2nd cup of olives. I also nix the salt as I find the olives and capers to be salty enough, and use slightly less garlic than is called for, as it can turn out (can't believe I'm saying this) too garlicky. I serve with a sliced up French baguette.

0 users found this review helpful
Reviewed On: Mar. 15, 2013

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