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Tenderized Deer Round Steak

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    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.

    #2
    PAN-SEAR IT THEN SMOTHER IT, NOM-NOM!!!

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      #3
      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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        #4
        Made a Sauce Piquant out of some a couple weeks ago, freakin awesome..

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          #5
          Do you have a recipe for that Adolan?

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            #6
            when i get home i am going to have to cook some now

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              #7
              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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                #8
                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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                  #9
                  sounds all good
                  bb

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                    #10
                    That sounds good Drenalin..i'll take that recipe when you get time to post it

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                      #11
                      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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