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Old 02-11-2009, 11:47 AM   #1
DFA
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Default Tenderized Deer Round Steak

I have some tenderized deer round steak. I usually chick fry it which is hard to beat, but I was wondering if anybody has any recipes to cook this in a crock pot? I thought about cutting it up in chunks and cooking it using the easy crockpot recipe that somebody had posted earlier.
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Old 02-11-2009, 11:53 AM   #2
Deathrow Jethro
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PAN-SEAR IT THEN SMOTHER IT, NOM-NOM!!!
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Old 02-12-2009, 11:16 PM   #3
scissorhands
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Cook it in the crock pot for about 7 hours.

Add some potatos carrots, celery.
A can on cream of mushroom soup
A can of cream of celery soup.
Wrap the round in bacon

enjoy!!!!!

Rob
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Old 02-13-2009, 10:23 AM   #4
adolan
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Made a Sauce Piquant out of some a couple weeks ago, freakin awesome..
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Old 02-13-2009, 10:35 AM   #5
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Do you have a recipe for that Adolan?
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Old 03-17-2009, 10:14 AM   #6
Rack'em Jay
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when i get home i am going to have to cook some now
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Old 03-17-2009, 11:54 AM   #7
head
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marinate steaks and put into crock pot whole, cut up one whole yellow onion, add tators, carrots and celery, one beef bullion cube and come garlic seasoning. allow to cook for about three or four hours and serve over white rice (i like to mix some cooked green beans in the pile too!).
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Old 03-17-2009, 12:00 PM   #8
DrenalinJunkie
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my wife does an awesome baked steak recipe with them. All I know is that she seasons them, browns them off, then puts them in a caserole dish covered with cream of mushroom and cream of celery soup. And bakes them in the over for about 1.5 hours. Got your meat and gravy in one dish, add sides to your liking.

If you want the entire recipe, let me know and when she gets here I will send it along.
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Old 03-17-2009, 08:29 PM   #9
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sounds all good
bb
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Old 04-05-2009, 09:49 AM   #10
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That sounds good Drenalin..i'll take that recipe when you get time to post it
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Old 11-16-2017, 10:13 AM   #11
adolan
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Default Venison sauce piquante

Sorry for the late Response Buddy - Just found my out I had switched emails and started a new account.
I'm Pretty sure this is the one I used
(Minus the Mushrooms) not a fan
Prep Time: 3 Hours
Yields: 8 Servings

Ingredients:
5 pounds boneless venison roast, cubed
salt and black pepper to taste
cayenne pepper to taste
granulated garlic to taste
Louisiana hot sauce to taste
1½ cups vegetable oil
2 cups flour
3 cups diced onions
1 cup diced celery
1 cup diced bell peppers
¼ cup minced garlic
2 (8-ounce) cans tomato sauce
1 (10-ounce) can RO*TEL®
½ diced, seeded jalapeño
1 cup sliced mushrooms
2 quarts beef or venison stock
3 slices lemon
½ cup sliced green onions
¼ cup chopped parsley

Method:
In a large mixing bowl, combine cubed venison with salt, peppers, granulated garlic and hot sauce and toss to blend. Cover and refrigerate at least 1 hour. In a 12-quart Dutch oven, heat vegetable oil over medium-high heat. Add flour and, using a wire whisk, stir constantly until a dark brown roux is achieved. Add onions, celery, bell peppers and minced garlic and sauté for 3–5 minutes or until vegetables are wilted. Add venison, blending well into roux mixture. Cook 5–10 minutes or until browned, stirring occasionally. Add tomato sauce, RO*TEL®, jalapeño and mushrooms. Stir in stock, 1 cup at a time, until desired thickness is achieved. Bring mixture to a rolling boil then reduce to simmer. Additional stock may be added as necessary to achieve a sauce-like consistency. Add lemon slices, cover and cook for approximately 2 hours or until venison is tender, stirring occasionally. Add green onions and parsley and cook 5 additional minutes. Serve hot over steamed white rice or pasta.
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