In a hurry yesterday and put a venison (2 round steaks) in the slow cooker. Recipe I had called for cooking it with a drizzle of liquid smoke with onions under it. Later to be made into chipped BBQ sandwiches by adding BBQ sauce. Well BBQ sauce is another no-no in the sodium dept. so I left it as is. It was OK but a little bland. Now I have enough for 2 more meals but I want to spice it up a touch. What do you recommend to do that? Remember it needs to be low sodium for me. Thanks in advance.

let's see what we can do -

you can make a low sodium sauce - equal amounts of low sodium ketchup and honey and 1/4 of the amount low-sodium soy sauce (if you use 1 c. ketchup and 1 c. honey - use 1/4 c. soy sauce)



can this be adapted?

Barbecue Sauce:
1 tablespoon black pepper
1 tablespoon salt
1 small box dry mustard
1/4 cup sugar
1/4 cup vinegar
1/4 cup water
1 stick butter/margarine

For sauce: Mix dry ingredients. Add vinegar, water and mix. Bring to
full boil and add stick of butter and continue to cook until butter melts. This makes 1 Pint of the Sauce.


Try a sauce -

2 pounds venison - (to 3 lbs) (or as much as you like)
1 large onion
1 large bell pepper
2 cans mushroom soup
2 cans water
Salt -- to taste


Brown venison in small amount of shortening. Saute onion and pepper in drippings. Add enough flour to drippings to make a brown gravy. Use soup in the gravy instead of water. Pour the browned venison, pepper and onion, mushroom gravy, 2 cans of water and salt into a slow cooker. Cook in crock pot all day on LOW, or put it on at night and cook overnight.

I know that canned soups have a lot of sodium - take a look and see if this will help -

OldFashionedHomeCooking: Make your own dry cream soup mix!



I you have a salsa recipe - re-heat your venison in salsa.


Venison Sauce - maybe it can be adapted?

1/2 ts Soy sauce
1 c Corn oil
1/2 c Vinegar
1/2 c Catsup
1/2 c Worcestershire sauce
1 ts Chili powder
1 c Brown sugar
2 Lemons; juice of
1 Clove garlic
1 ts Salt
1 ts Pepper
1 ts Cayenne

Bring to a boil; simmer 5 minutes. Serve warm; refirgerate unused portion.

Makes 3 1/2 c.



you can always chop up the meat and make a chili with it or a stew

I don't know how much help I am right now -

back to the drawing board...........

•1 1/2 cups water
•5 Tbsp. brown sugar
•2 1/2 Tbsp. Worcestershire sauce
•1 1/2 cups low-sodium ketchup
•2/3 cup cider vinegar

Combine all ingredients in a large saucepan, and bring to a boil over moderately high heat. Cover pan and simmer gently for about 1-1/2 hours until sauce thickens, stirring occasionally. Store in tightly covered container in refrigerator. Makes about 2 cups.

1 c - HUNTZ NO SALT ADDED KETCHUP
1/2 - Onion
1clove - fresh Garlic
1 1/2T - Olive Oil (May substitute or mix Edova for less trans.)
1/2c - Vinegar (apple vinegar good too!)
1/2c - Water
3t - Brown Sugar (MAKE SURE 0 Sodium)
1 1/2t - prepared mustard
Be imaginative on the pepper and other seasoning you enjoy!
1/4t - NU-SALT
1/4c - Honey (zero Sodium)


Put your oil in the bottom of a sauce pan or fry pan and add the garlic, onions and peppers (if you decide to use some fresh peppers).
Cook until soft. Add water then the ketchup and seasonings. Simmer at least 15 minutes but the longer you simmer the better. If you like to simmer your sauce for a while, you may need to add in more water.

The first one is very adaptable. There are subs for salt. Some of the others, maybe not. Canned soup is out, low sodium ketsup is not sold anywhere near me but I can make it. I was told not even to look at soy sauce. Even the low sodium soy sauce runs over 500 mg. That first one though, as the intellegent people would say: "That dog will hunt."