Exploring Culinary Talent and Creativity through Hunting

Creating new things to eat makes me happy. Not simply because I like to eat, but because I like the process. The other day, I decided I wanted to explore a crockpot dish in a new, healthier way. With deer meat and veggies in the freezer, I wanted to make a shepherd’s pie, but without all the carbs. Off to work I went!

First off, I wanted to make a very healthy, low-sodium meal I could eat for my lunches during the week. Normally I like variety, but with venison, I like eating it more often than microwave meals. I like shepherd’s pie, but I decided healthy was the way to go, so here’s my recipe.

Quacky’s Shepherd’s Pie (No Taters!)

• 2 lbs ground venison (I used 1 lb ground, 1 lb ground hot venison sausage)
• 1 large white onion (diced)
• 24 oz (or more) frozen mixed vegetables
• 1 large can mushrooms
• 1 can tomato paste
• 3 cups of water (you can use beef broth)
• 1 tablespoon cornstarch
• 1 tablespoon garlic and herb seasoning (no salt version)
• 1 tablespoon Chupacabra seasoning (more or less to taste)

1. Set your large crockpot on a flat surface and use a liner. Trust me, crockpot liners are the best at reducing mess and helping with cleanup.
2. Empty the bags of frozen veggies into the crockpot.
3. Start browning the venison in a pan while dicing your onion. Halfway through browning, dump in the onions.
4. Empty the tomato paste into a medium bowl and add three cups of water. You can add more if you’d like a more soupy consistency. Using a whisk, mix until the paste is liquified.
5. Mix the seasonings into the broth.
6. Toward the end of the meat browning process, dump the can of mushrooms into the meat. Give it a stir and then pour it all into the crockpot.
7. Pour the liquid mixture over the ingredients in the crockpot. Add in the cornstarch to thicken. Give it a good stir.
8. Set it on High for 4-6 hours and then eat! This produces 4-6 large servings, so if you are making meals for more people, use more ingredients.

I’m making more and more healthier, low-sodium version of meals I truly enjoy. It’s not easy because salt gives it flavor, but reducing your sodium intake is much better for you. Let me know if you decide to make this recipe, and if you make it your own, I’d love to hear some of the concoctions you come up with, especially with potatoes or different spices. Have fun with it and try something new!