ISO smothered beef or venison recipe

[mooney_ag]

I really like it with the rice and gravy down in Louisiana, but have yet been able to get close. Anyone with a recipe or how to?

[txpitdog]

I don't have access to it at work but my wife has a great recipe for this. I think she cooks the steaks and veggies with red wine and then makes the gravy or something. I'll try to post it up tonight

[Cajun Blake]

like these ? that's how my venison and roast beef look finished








my gravy is usually dark and thin

[mooney_ag]

yes. that's what I am talking about. do you cook it like your roast recipe?

[Cajun Blake]

I use magnalite or cast iron pot ; stuff roast with garlic, season with S&P

if you dont have a venison roast, get a chuck roast which will have lots of marbelling, fat, and full of flavor once cooked down



add 1/4 cup of EVOO or canola oil to pot and adjust stovetop to medium/high heat

when oil gets HOT, add roast and sear / brown all sides for 4-5 minutes each side



after browning roast then add diced onions to pot with 1/2 cup of water and stir around to carmelize onions. 5-10 minutes later add minced garlic with another 1/2 cup of water.



After another 5 minutes add 1/2 cup of Dales seasoning and add enough water to barely cover top of roast.

When water begins to boil, adjust heat to low/med and cover.... let cook for 3 hours. Turn roast over and cook another 3 hours on low/med covered.

The longer you cook the better as meat will shred and fall apart easily. Taste gravy and add more S&P if needed.




same thing can be done in a crock pot after browning meat ; make sure you cook it slow and low for 6+ hrs

[FCoDxDart]

When we do smothered steak we use a round steak and have it 4x4 in pieces roughly then season and tenderize it pretty good. then we put some EVOO in the pan and brown it a bit. take it out and set it aside. throw some onion and garlic in the pan and cook till it gets translucent. then just make a standard gravy with some more oil and flour but make it a more runny than usual. Throw the steaks back in there then let it sit about an hour covered on low checking/stirring to make sure it doesn't burn the gravy, add more milk/water if it gets too thick.

[RadRandle]

Gonna have to try this one out

[LaHunter]

Cajun Blake has it right....I brown mine really well and put the roast in a slow cooker, then deglaze the pot with onions and roi-tel tomatoes, thrown all of that on top of the roast and add a can of French onion soup. 5 hours on high and it's falling apart....don't forget the salt, pepper and Tony's!

I'll make a large pot of this and eat it as rice and gravy, then sandwiches, then fajitas...love it!

[skeeter]

http://discussions.texasbowhunter.com/forums/showthread.php?t=180191

[Cajun Blake]

..don't forget the salt, pepper and Tony's!

I'm allergic to stuff in the green can

the yellow can is where it's at , millions of crawfish agree

[kcmarullo]

Boiled up some bug's with that stuff Sunday !! ^^^^^^^^^

[Bisch]

I'm allergic to stuff in the green can

the yellow can is where it's at , millions of crawfish agree

I have to agree that the yellow can is much better than the green can!!!!

Bisch