Slow Cooker Question Please.

[marsh man]

32 minutes ago, Aled said:

I do pheasant in a slow cooker, chunks of potatoes and carrots at the base, wrap the pheasant in bacon, add a chicken stock pot, and a small onion, leave on low from 8am until i get home from work around 5.30pm, usually tastes really good! 

That is worth knowing Aled , I have got a Pheasant hanging up but I might try a couple of Partridges to begin with as I am still on work experience 

By the way , the end result look very nice to come home to after a hard days work 

[marsh man]

9 hours ago, JKD said:

DOHHHH !!! Too late 🤦😆🤣

Where was Simon when I needed his expertise at the switching on time , the Sprouts have been in for 16 hours and just now when I had a look they had all escaped with no visual signs of not even one , with all the very good tips I have got from the kind members my next attempt should , or will be a lot better , mind you , my first attempt will still be a decent meal , can't ask for more than that .😋

[Aled]

Cheers MM 

[TIGHTCHOKE]

1 hour ago, marsh man said:

Where was Simon when I needed his expertise at the switching on time , the Sprouts have been in for 16 hours and just now when I had a look they had all escaped with no visual signs of not even one , with all the very good tips I have got from the kind members my next attempt should , or will be a lot better , mind you , my first attempt will still be a decent meal , can't ask for more than that .😋

Even if you drink it through a straw.   

[Krico woodcock]

20 hours ago, Houseplant said:

I've spent longer thinking about this than any one should (doesn't mean I'm right though!). I only cook wild game two ways now, hot and fast or low and slow. For the latter, the lower and slower the better. Hate to say this, but I get much better results using a dutch oven in an electric oven rather than an electric slow cooker. Don't know why, but everyone I've spoken to agrees.  

Never add water!

I concur,  although i use a gas  oven.  

Edited November 20 by Krico woodcock

[Krico woodcock]

19 hours ago, marsh man said:

Yea , I'm sure that will be edible , might try some tomorrow dinner time and then the rest for tea , I have got two nice Red legs , No J K D I haven't burnt myself I am talking about Partridges hanging up in my freezing garage , might do them for Saturdays night tea so the feelers will be out for more pointers like keeping the breasts whole  , or cutting them up ?.     MM

Quick a delicious way for doing your redlegs, fillet breast and leg off either side of breat bone,  season sea salt,  black pepper,  hot pan, olive oil,  butter,  Place skin side down,  and baste leg thigh,  when top side of breast is tepid warm turn over,  baste breast and leg, for another couple of minutes,  then turn pan off, leave to rest for 5 minutes then slice breast,  pour some pan juice over,  enjoy..

[marsh man]

12 minutes ago, Krico woodcock said:

Quick a delicious way for doing your redlegs, fillet breast and leg off either side of breat bone,  season sea salt,  black pepper,  hot pan, olive oil,  butter,  Place skin side down,  and baste leg thigh,  when top side of breast is tepid warm turn over,  baste breast and leg, for another couple of minutes,  then turn pan off, leave to rest for 5 minutes then slice breast,  pour some pan juice over,  enjoy..

Thanks for that , I will soon be worrying about putting to much weight on instead of losing it , just got to sensible , which for me is easier said than done 

[marsh man]

Well the prof is in the pudding as they say , or in my case , we will call it , Lamb neck filet stew , t b h it wasn't that bad , if anything it was cooked for to long , I did find the Sprouts but again cooked for a lot longer than need to , the meat was tender and the dish that looked nearly full ended up about half full , more than enough for one meal and the rest is already gone , I know one thing my dog won't be sleeping in my bedroom tonight after eating the well done Sprouts , back to fish and chips tomorrow night. 

J K D would had smiled , I took two photos and on one of them the lens got covered with the steam and you couldn't see the plate let alone what was on it 

[Morkin]

That looks alright👍, like I say you can always tweak it a bit, it’s the wrong night to leave the window open after you’ve both had them sprouts 😂🤣😂😷👍

[marsh man]

21 minutes ago, Morkin said:

That looks alright👍, like I say you can always tweak it a bit, it’s the wrong night to leave the window open after you’ve both had them sprouts 😂🤣😂😷👍

I don't mind myself , but if my dog break wind just once he will have to put his bed outside and face the weather conditions  , I am not that hard as I will put a hot water bottle in it 

[ditchman]

that john is pure rocket fuel........

im doing a slow cooked Hungarian Goulash as we speak...i will leave that to burble away until 11 o'clock then let it superate overnite and tomorrow rattle up a nice suet and parsley dumpling

[JKD]

Looks very nice MM 👌 I think your dog wouldn't want to sleep in your bedroom after both of you eating that ! 💨💨💨😷😵‍💫😆🤣

[marsh man]

34 minutes ago, ditchman said:

that john is pure rocket fuel........

im doing a slow cooked Hungarian Goulash as we speak...i will leave that to burble away until 11 o'clock then let it superate overnite and tomorrow rattle up a nice suet and parsley dumpling

I think rocket fuel is being to polite  

 

36 minutes ago, JKD said:

Looks very nice MM 👌 I think your dog wouldn't want to sleep in your bedroom after both of you eating that ! 💨💨💨😷😵‍💫😆🤣

If either of us break wind then I am going in my spare bedroom , breathing in those fumes won't be doing my ole heart a lot of good 😋

[Dougy]

MM, well done on the photo, you have mastered the art of "uploading"  

Looks very tasty, glad you found the sprouts. 

[marsh man]

10 hours ago, Dougy said:

MM, well done on the photo, you have mastered the art of "uploading"  

Looks very tasty, glad you found the sprouts. 

Morning Dougy     Considering how long the Sprouts were cooking they held up very well along with the other bits and pieces , I am used in putting all the veg in my steamer and steam away for around 15 minutes , everything seem done but not overdone if you know what I mean ,so cooking something for a day was all new to me , I will do again but cut the time down by half and then see how it go , as for the photos , I would say I have half mastered it , I am sure there is a easier way and no doubt I will find it just like I did the Sprouts 

[Dougy]

MM, Next visit to the butchers ask for chuck steak cut about 2inches thick. Slice into 2-3 inch pieces (Swan vesta box size) brown off well and do what you did with this meal. 

Shin is another good one in a slow cooker.  

I've just knocked up some ramekin pots with venison and chuck steak, in the freezer ready. 

[bruno22rf]

15 hours ago, marsh man said:

Well the prof is in the pudding as they say , or in my case , we will call it , Lamb neck filet stew , t b h it wasn't that bad , if anything it was cooked for to long , I did find the Sprouts but again cooked for a lot longer than need to , the meat was tender and the dish that looked nearly full ended up about half full , more than enough for one meal and the rest is already gone , I know one thing my dog won't be sleeping in my bedroom tonight after eating the well done Sprouts , back to fish and chips tomorrow night. 

J K D would had smiled , I took two photos and on one of them the lens got covered with the steam and you couldn't see the plate let alone what was on it 

Looks good to me, bit more gravy and a home baked slice of crusty bread and I'd be in heaven.

[marsh man]

1 hour ago, bruno22rf said:

Looks good to me, bit more gravy and a home baked slice of crusty bread and I'd be in heaven.

Yes, t b h it wasn't that bad , the meat was very tender but I thought the veg were a bit overdone , were not burnt by no means but I am used to mine just being in the crispy stage , when we have our next shoot I will get it already and switch it on low just as I leave home and it will be on low for around nine hours and then see what that is like . 

[TIGHTCHOKE]

25 minutes ago, marsh man said:

Yes, t b h it wasn't that bad , the meat was very tender but I thought the veg were a bit overdone , were not burnt by no means but I am used to mine just being in the crispy stage , when we have our next shoot I will get it already and switch it on low just as I leave home and it will be on low for around nine hours and then see what that is like . 

Sounds like it was ALL OVERDONE, all part of learning to operate this vastly NEW equipment.   

[marsh man]

7 minutes ago, TIGHTCHOKE said:

Sounds like it was ALL OVERDONE, all part of learning to operate this vastly NEW equipment.   

I fully agree Dave , more overdone than underdone but as you rightly say it is all part of learning , as for new equipment , it might be to me but slow cookers have been around longer than I have , so the early ones will soon be an antique , quickly followed by an ole Marsh Man    

[TIGHTCHOKE]

Just now, marsh man said:

I fully agree Dave , more overdone than underdone but as you rightly say it is all part of learning , as for new equipment , it might be to me but slow cookers have been around longer than I have , so the early ones will soon be an antique , quickly followed by an ole Marsh Man    

Oh I am aware of the longevity, I have been using them for years, I now do 99% of all my "cooking" in the microwave or the air fryers.  

Quick, cheap to run and very reliable.  

[marsh man]

On 20/11/2024 at 20:19, ditchman said:

that john is pure rocket fuel........

im doing a slow cooked Hungarian Goulash as we speak...i will leave that to burble away until 11 o'clock then let it superate overnite and tomorrow rattle up a nice suet and parsley dumpling

I plucked my two Partridges today Simon, can you put the whole Partridge in the slow cooker , or do you just cut the breasts off , if whole , how long , how much water / gravy and do you put the veg in with it , I was thinking in just doing the Partridge and the veg in the steamer , what say you chef ?    MM

[ditchman]

1 hour ago, marsh man said:

I plucked my two Partridges today Simon, can you put the whole Partridge in the slow cooker , or do you just cut the breasts off , if whole , how long , how much water / gravy and do you put the veg in with it , I was thinking in just doing the Partridge and the veg in the steamer , what say you chef ?    MM

it will be tastless if you put it in the steamer.....get the whole partridge and gently fry it in a frying pan until it is mostly browned....add a chopped onion to the pan and half fry that and addto the bird which is now in the slow cooker....add a bit (couple of glasses) or add couple table spoons of brown or white sugar ...gently fry....and put in a chicken stock pot or crumble a stock cube into the pan and add some water ...let it boil    .....chop up carrots ...some celery (maybe)....sprinkle of tyne.....sage...pepper into the pan ...swill about and tip into cooker  so the bird is 3/4 covered....and cook for a couple of hours....prod with a knife....and continue to cook until tender...if the juice is too thin...one teaspoonful of cornflower in some cold water  stir and add to pot........

do your vedge seperatly...........

[marsh man]

21 hours ago, ditchman said:

it will be tastless if you put it in the steamer.....get the whole partridge and gently fry it in a frying pan until it is mostly browned....add a chopped onion to the pan and half fry that and addto the bird which is now in the slow cooker....add a bit (couple of glasses) or add couple table spoons of brown or white sugar ...gently fry....and put in a chicken stock pot or crumble a stock cube into the pan and add some water ...let it boil    .....chop up carrots ...some celery (maybe)....sprinkle of tyne.....sage...pepper into the pan ...swill about and tip into cooker  so the bird is 3/4 covered....and cook for a couple of hours....prod with a knife....and continue to cook until tender...if the juice is too thin...one teaspoonful of cornflower in some cold water  stir and add to pot........

do your vedge seperatly...........

Evening Simon .... Sadly I never saw your advice as I have been out for most of the day , I got back home just after dinner after spending most of the morning up at the N / N hospital at then I switched the slow cooker on before I went out again and ended up down the marsh where I got my first duck this season which I will write about at a later date .

My tea smelt alright but to be honest that was the best bit about it , I know I am nowhere near mastering the slow cooker but up to now I haven't found it Gods gift for cooking , the veg don't look as nice as they do in my steamer, although I must admit the meat is tender , my Partridge was alright but it looked as if it needed a blood transfusion as it was as White as a Sheep , so I have taken note of the mistakes , and I will prepare the Pheasant next , this will be breast only done in whatever you suggest and the veg will be done separately , time will tell , but at my age I have only got so much of it left 

[ditchman]

31 minutes ago, marsh man said:

Evening Simon .... Sadly I never saw your advice as I have been out for most of the day , I got back home just after dinner after spending most of the morning up at the N / N hospital at then I switched the slow cooker on before I went out again and ended up down the marsh where I got my first duck this season which I will write about at a later date .

My tea smelt alright but to be honest that was the best bit about it , I know I am nowhere near mastering the slow cooker but up to now I haven't found it Gods gift for cooking , the veg don't look as nice as they do in my steamer, although I must admit the meat is tender , my Partridge was alright but it looked as if it needed a blood transfusion as it was as White as a Sheep , so I have taken note of the mistakes , and I will prepare the Pheasant next , this will be breast only done in whatever you suggest and the veg will be done separately , time will tell , but at my age I have only got so much of it left 

partridge breast is very light in colur.........

Look John....make it easy for you.....

 

1. get your pheasant 
2. DONT SKIN IT
3. pluck the legs and thigh and breast..(chop the end of tye legs off)
4. fry in pan until they start to go brown
5. put in slow cooker.(which is already hot because you turned it on 20 mins before hand)
6. chop an onion up and lightly fry
7. add a stock pot chicken/red wine stock pot/or vedge pot to the pan with 1/2 cup of water and swill about...
8. pour juice into slow cooker
9. get a powder chicken casserole mix (from all supermakets)
10. follow the instructions on the packet 
11. pour nearly all in cooker
12. add chopped carrots

 

cook on max for 2 hours and check....and taste...............do some green vedge and mash .....

enjoy...............follow these instructions and you will get something VERY acceptable.......if you dont do it as per instructions we will all come round and smack yer bottom..