Venison Slow Cooker Giouvetsi with Orzo
A traditional Greek dish with a twist – venison slow cooker giouvetsi.
Have you tried Orzo yet? It’s one of the latest food fashions. It’s not from anywhere exotic though- it’s a pasta from good old Italy, though it’s also eaten in other countries. Foodies are coming up with all sorts of imaginative Orzo recipes – it’s small and quick to cook so it’s great for one pot dishes. Here’s my Orzo Pinterest board with a few tasty examples. It’s great to be experimental in this way, and some foods, like pasta and couscous, are too useful to stick to traditional recipes. Myself and the toddler had one pot baked bean orzo with smoked paprika and cheese for lunch on Friday!
Sometimes, however, it’s worth looking up what’s traditional. Wikipedia tells me that orzo, or something very like it, is used in a traditional Greek dish called Giouvetsi. The sweet spices in this dish gave me an idea – it would be perfect with Venison. We’re not big beef eaters but my son needs his iron, so venison is fast becoming a staple in this house.
Venison is perfect for slow cooking. I’d never used pasta in the slow cooker before, but it worked really well – put the meat and sauce on to cook all day, then stir in the orzo when you get home. Beware, if you try other pasta, the liquid quantity may change.
We served this with a greek salad – and the feta cheese really made the meal. It was fine when frozen and reheated – and I’m sure it would taste equally good with lamb or beef. I’ve even reheated it as a casserole topped with grated cheese.
A quick and easy Green inspired slow cooker dish
- 750 g /26oz diced wild venison
- 2 onions
- 2 tsp allspice
- 1 tsp cinnamon
- 1 tsp cloves
- 1 tsp garlic granules
- 2 cans/tins of chopped tomatoes
- 4 tsp vegetable stock powder and 400ml water or 400ml stock broth or bouillon, 1 3/4 cups
- 340 g /12oz orzo
- DIce the onions, and place them in the slow cooker along with the venison and spices.
- Open the cans of tomatoes and mix in thoroughly.
- Mix the stock powder with 400ml freshly boiled water and stir it in.
- Cook on low for at least 8 hours. I cooked it for about 9.
- Mix in the orzo and cook for 30 minutes more. until the orzo is tender and the water absorbed.