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venisonAs I mentioned yesterday, I’ve been trying to get on the meal planning wagon (come back tomorrow where I’ll share my most recent discoveries!). One of the things I’ve wanted to try for a long time is freezer cooking. I found a couple of books on Amazon, some blogs, and even explored Kindle Unlimited since I had a free 30 day trial. DH harvested a deer this year, so it was time to clear out some of the venison from years past. I came across this recipe in Fix, Freeze, Feast: The Delicious, Money-Saving Way to Feed Your Family and just knew it would be great with venison!

This went together very quickly, especially since I had some Gourmet Garden garlic and ginger spice pastes in the refrigerator. If you don’t happen to have six pounds of beef or venison laying around and can’t find it on sale, you can just buy / use 2 pounds and then divide all the other ingredients by 3.

Ginger Beef

Created by on December 28, 2015

This is a great recipe for using up odd sizes of venison steaks. It’s also a make ahead freezer to crock pot recipe, which is always a bonus in my book!

  • Yield: 3 entrees, 6 servings each
  • Category:

Ingredients

  • 6 lbs beef sirloin
  • 3 cups water
  • 9 scallions
  • 3 ⁄4 cup soy sauce
  • 6 tsp beef bouillon granules
  • 6 tsp minced ginger
  • 6 tsp minced garlic

Instructions

  1. Rinse and trim beef as desired. Cut into thick strips, about 2x5 inches (it shouldn't be in bite size pieces). Divide beef evenly among the 1 gallon freezer bags.
  2. Into each bag of beef measure 1 cup water, 1/2 cup scallions, 1/4 cup soy sauce, 2 tsp bouillon, 2 tsp ginger, and 2 tsp garlic.
  3. Seal and freeze.

To Cook One Entree

  1. Thaw one entree in the refrigerator or cook it straight from the freezer.
  2. Put beef and both into a slow cooker. Cook on low for 5-6 hours, or until beef is fork tender.
Source: Fix, Freeze, Feast: The Delicious, Money-Saving Way to Feed Your Family

The Verdict: This made the house smell WONDERFUL! DH loved it and we had plenty of leftovers. I really liked the ginger while it wasn’t overpowering. I served it over leftover quinoa rather than rice and quite liked the way the juice flavored it.

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