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Venison (Deer-Elk-Etc.) Swiss Steak Recipe

	Category	Slow Cooker Recipes
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Ingredients And Procedures

3 lb Venison, round steak

1/2 c Flour, for dredging

1/2 ts Salt, for dredging

1 ts Dry mustard

1/2 ts Black pepper, for dredging

1 tb Bacon grease

1 sl Bacon, fry crisp & crumble

1 cn Stewed tomatoes

1 md Onion, chopped fine

1 lg Carrot, chopped fine

12 oz Beer, dark beer is best

1 tb Worcestershire sauce

1/2 ts Marjoram, or thyme

2 c Beef bouillon

1 tb Brown sugar

Salt & pepper to taste

Dredge your meat pieces in salted and peppered flour with the dry mustard sprinkled over it and brown pieces in bacon grease. Put in covered casserole or crock pot and cover with a mixture of all the other ingredients. Add enough liquid (stock or water) to make sure pieces will be under. Bake covered at 300 degrees F. for 2 1/2-3 hrs until meat is tender. Take off cover and bake until sauce is good and thick. Posted to Digest eat-lf.v096.n311

Recipe by: Outdoors Recipe Page (modified)

From: "Deborah Kirwan" <dkkirwan@creighton.edu>

Date: Mon, 8 Dec 1997 09:13:45 +0000

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<h1>Venison (Deer-Elk-Etc.) Swiss Steak</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P><P>3 lb Venison, round steak <P>1/2 c Flour, for dredging <P>1/2 ts Salt, for dredging <P>1 ts Dry mustard <P>1/2 ts Black pepper, for dredging <P>1 tb Bacon grease <P>1 sl Bacon, fry crisp & crumble <P>1 cn Stewed tomatoes <P>1 md Onion, chopped fine <P>1 lg Carrot, chopped fine <P>12 oz Beer, dark beer is best <P>1 tb Worcestershire sauce <P>1/2 ts Marjoram, or thyme <P>2 c Beef bouillon <P>1 tb Brown sugar <P>Salt & pepper to taste <P>Dredge your meat pieces in salted and peppered flour with the dry mustard sprinkled over it and brown pieces in bacon grease. Put in covered casserole or crock pot and cover with a mixture of all the other ingredients. Add enough liquid (stock or water) to make sure pieces will be under. Bake covered at 300 degrees F. for 2 1/2-3 hrs until meat is tender. Take off cover and bake until sauce is good and thick. Posted to Digest eat-lf.v096.n311 <P>Recipe by: Outdoors Recipe Page (modified) <P>From: "Deborah Kirwan" <dkkirwan@creighton.edu> <P>Date: Mon, 8 Dec 1997 09:13:45 +0000 <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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