Best Venison Swiss Steak Mediterranean Slow Cooker Recipes

CROCKPOT VENISON SWISS STEAK

Steps:

• If meat is not already pounded out with a meat mallet, pound meat down to ⅛-inch thick. (This same process could be applied to a chuck roast and left whole)
• In a shallow plate or dish, combine flour, seasoning salt, black pepper, 1 teaspoon paprika, and garlic powder.
• Dip each side of meat in the flour mixture and place in a skillet on medium heat.
• Sear each side of meat and remove from skillet to a plate. Repeat for all pieces of meat.
• Pour bag of frozen peppers and onions in bottom of crockpot.
• Add carrots and celery if using those vegetables.
• Place meat on top of peppers and onions.
• While skillet is still hot, pour in 1 cup of water to deglaze skillet. Stir quickly, removing all the bits off the bottom of the pan.
• Add additional ½ cup water, bullion, Worcestershire, minced garlic, and 1 teaspoon paprika. Stir together.
• Whisk in 1 teaspoon of the leftover flour mixture to remove clumps.
• Let cook down together for 2 minutes.
• Pour over meat in crockpot.
• Add tomatoes and bay leaves to crockpot.
• Place lid on top of crockpot and cook on low for 6-8 hours.
• The meat will be super tender. Serve over mashed potatoes or cauliflower rice.

VENISON SWISS STEAK IN SOUR CREAM

Steps:

• Cut venison into 2 inch pieces.
• Melt fat in heavy skillet. Add meat and garlic and saute until brown on all sides.
• Arrange meat in 2 quart casserole.
• Put onions in skillet and cook 2 minutes in remaining fat.
• Add to onions the water, juices, bay leaf, peppercorns and salt.
• Pour this mixture over venison in casserole.
• Bake in slow oven 325 degrees for 1-2 hours or until meat is tender.
• Melt butter in fry pan, stir in flour. Stir constantly until smooth.
• Add sour cream and cook at low temperature for five minutes.
• Pour over meat in casserole.
• Serve immediately with buttered noodles or plain noodles.

VENISON SWISS STEAK

Steps:

• 1. Prep your steaks. No fat or silver skin. (I enclosed a photo of small steaks for visual) Use an electric skillet for ease of use. Turn on at 350 degrees. Add butter crisco. Just enough to cover bottom of pan.
• 2. Flour both sides of steaks and place in skillet. Add your seasonings of salt, pepper & garlic powder to taste and brown one side.
• 3. Turn over steaks and add chopped onion. Brown the other side. If you need more grease, add butter. Add tomatos, tomato sauce & worcestershire sauce. Stir and bring to a boil. Add more seasoning if needed. After it starts boiling, turn down skillet to simmer (200 degrees)and simmer for 2 hours. (More or less depending on the size steak. Cover. Add water as needed. Stir once in a while. Check to make sure that the meat is not sticking to bottom of pan. Test for tenderness. Meat should cut very easily.
• 4. Serve over noodles or potatoes. I like a spoonful of sourcream on my swiss steak.

SLOW COOKED SWISS STEAK

Steps:

• In a shallow bowl, combine flour, pepper and salt.
• Cut steak into serving size pieces; dredge in flour mixture.
• In a skillet brown steak in oil.
• Transfer to a slow cooker.
• Combine remaining ingredients and pour over steak.
• Cover and cook on low 8-9 hours or until the meat is tender.

VENISON SWISS STEAK

Steps:

• Preheat oven to 350.
• Pound steaks on both sides.
• Add seasonings to flour. Dredge meat in flour mixture.
• Melt butter in large skillet or kettle
• Add steaks, brown on both sides.
• Slice onions and add to meat.
• Cook until brown.
• Add tomatoes, wine, Worcestershire sauce and garlic.
• Pour into casserole dish.
• Cover and bake in oven 2-3 hours or until meat is tender.
• Last 5 minutes add sliced mushrooms.
• TIP: If using large cast iron fry pan or oven proof kettle (big enough to hold all ingredients) just cover and stick in oven. Saves on extra clean up.