Best Easy Smothered Beefmoosevenison Recipes

Crock Pot BBQ Beef/Moose/Venison image

Provided by Aroostook

Time 5h10m

Yield 8 serving(s)

Number Of Ingredients 12

1 cup cola (do not use diet soda)
1/4 teaspoon Worcestershire sauce
1 tablespoon cider vinegar
2 garlic cloves or 1 teaspoon minced garlic
1/2 teaspoon dry mustard
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper
1 (1 1/4 ounce) package onion soup mix
2 medium onions, chopped
2 lbs moose (if using deer meat, add 1 tbls. oil to cooking liquid) or 2 lbs venison (if using deer meat, add 1 tbls. oil to cooking liquid)
1/2 cup ketchup
2 tablespoons butter

Steps:

In a bowl add 1st 8 ingredients.
Reserve 1/2 cup for sauce later.
Trim excess fat from meat if using chuck roast.
Put meat and onions into a 4 quart crock pot or dutch oven.
Pour liquid over meat.
Crock pot: Cover & cook 5-6 hours on high.
Dutch oven: Cook covered for 3 hours at 325°F.
Remove meat from liquid and serve with sauce.
Sauce: Heat reserved spiced liquid, ketchup, and butter in a sauce pan until heat until butter melts.
Set aside in fridge.
Heat through and serve with meat.

Savoury Beef Stew (Or Buffalo, Moose, Venison) image

Provided by SukiB

Categories Stew

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 14

2 -3 lbs stewing beef
1/4 cup flour
1/2 cup diced onion
2 -3 tablespoons vegetable oil
1 (680 ml) can tomato sauce
2 -3 cups water
2 teaspoons Worcestershire sauce
2 -3 garlic cloves, minced
2 -4 tablespoons beef bouillon
2 tablespoons parsley flakes
6 -8 large potatoes
4 celery ribs
6 -8 carrots
salt & pepper

Steps:

Dredge beef in flour.
Heat oil in heavy skillet, add meat & brown slowly. Transfer the meat to a large pot.
Add onion and garlic to pan - saute until onion is soft (don't burn) and then add to pot with the meat.
Add tomato sauce, worcestershire, boullion, and parsley - add 2 - 3 cups of water so that the meat is covered. Simmer at low heat for 1 - 2 hours, stirring occasionally. Season at this stage to taste with salt & pepper, add more bouillon or other spices that you like.
Peel and cut up the potatoes and carrots to desired size, dice the celery. I cut the potatoes into about 1 1/2" cubes, and the carrots in thick diagonal slices. If you want it to cook a little faster cut them smaller, and it will reduce your cooking time. Place all in large bowl and cover with cold water until ready to use.
When stew meat is tender, typically in about an hour, you can add the vegetables. Drain the vegetables well and add them directly to the stew. Add some water if needed to make sure the vegetables are covered (sauce should just cover the vegetables). Cook on medium/low heat another 45 - 60 minutes, stirring often, until vegetables are tender (not mushy!).

Nutrition Facts : Calories 598.8, Fat 25.9, SaturatedFat 9.4, Cholesterol 76, Sodium 620.2, Carbohydrate 64.4, Fiber 9.3, Sugar 8.9, Protein 28.6

Smothered Steak Deeply Southern image

Provided by Southern Lady

Categories Meat

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 teaspoon onion powder
4 pieces cube steaks (butcher tenderized)
1 cup flour
1/2 cup oil
2 cups water
1 beef bouillon cube
1 large yellow onion, sliced rings

Steps:

In small bowl mix 4 seasonings.
Place flour in a flat surfaced dish (save unused flour for smothering).
Sprinkle front and back side of each steak piece and rub deep into groves of steak.
Heat oil to medium high in skillet (cast iron is best).
Dredge each piece in flour, press in with finger tips. Re-dredge in flour again and place carefully in hot oil for 1 minute and then turn back heat to medium.
Fry steak 4-5 minutes on each side. Remove, drain on a separate plate.
Remove all but 2-3 Tbs of oil, over medium high heat, sprinkle with 3 Tbs flour, whisking until well mixed and roux browns.
Add water, bouillon cube and remaining seasoning. Mix until gravy begins to thicken slightly. Test taste for spice as this is the time to adjust (salt or water).
Replace steak back in gravy and spread onion rings over the tops.
Cover and simmer 30-40 minutes.