Crock-pot Venison Steaks

[Salmonsmoker]

Here's a recipe that will get everyone thinking about all of that good venison out there waiting to be cooked and eaten.

Start with some Venison round. While still frozen slice it into 1" thick steaks. Put on a tray and let thaw.

For the rest of this recipe you will need:

1 cup flour
2 Tbl seasoned salt
4 Tbl olive oil
1 large can of condensed cream of mushroom soup

Mix flour and seasoning salt. Dredge meat in this mixture. Then, using a meat hammer, pound the flour into the meat until it is reduced to 1/2 inch (keep adding flour mixture as needed to keep the surface of the meat dry.)

Heat an Iron skilet then add oil. Continue to heat until the oil is just starting to smoke - then brown the steaks - making sure that you sear each side.

Layer the steaks and the mushroom soup in the crock pot - cover the crock pot and turn it on low.

Now you have 6 to 8 hours, so get your bow and go out in the back yard and practice - or work on your tree-stand - or dig your hunting gear out of storage and go over it.

After 6 to 8 hours, enjoy some really good eating.

ss

[Steve]

SS, I just got it started to this evening's dinner. Looking forward to trying it. I added just a tad bit of water after I put the condensed cream of mushroom soup in there. Seemed like it needed a bit more moisture in the crock pot.

[Salmonsmoker]

Steve,

The condensed soup becomes very liquid when heated, however, I am sure that the round steaks will turn out excellent either way.

Let me know how they turned out.

ss

[Steve]

They turned out pretty good. I threw in some potatoes and carrots too. Wondered what the purpose of searing the meat on both side after the flour and salt treatment was.

[Salmonsmoker]

Steve,

Strictly for flavor. The seared meat has more of it.

In a soup or other boiled meat environment, try this test - Sear a piece of meat well on all sides - and put it in a small soup-pot to cook. Then take a peice of unseared meat and put it in the same pot of broth, (can be a mini pot of soup with only the two pieces of meat) and cook as you would at any other time or manner. Then, compare the flavor of the two. (Probably better do more than one piece of each so other family-members can also participate in this test. When you have a concensis, then you will know how your family prefers their venison.)

Let me know what you think.

ss

[Salmonsmoker]

Steve,

I have been out mowing the lawn and thinking about your last posting in this chain.

The name that I gave the recipe was probably not the best. It would be better called "Venison Steaks in Mushroom Gravy".

The Mushroom soup (undilaute) - when heated, thins out to the consistancy of gravy - excellent for serving over steaks. The only addition that I would recommend is to sautae (sp?) fresh mushrooms in butter (again - to enhance the flavor, not because they need to be precooked) and add them to the mushroom soup before cooking so that their falvor will mix into the entire batch of gravy.

Steaks and Mushrooms make a wonderful flavor combination. The addition of new potatos (which have a delightful flavor of their own) and carrots to the cooking pot will certainly change the flavor of the other items in the pot. I have no idea in what way, but my guess is that it would probably not be complimentary to the Steak & Mushroom flavor.
Whenever I make this recipe, it is served over a bed of brown rice - a fairly neutral falvor when compred to the steaks and mushroom gravy. This nutrality, helps to enhance the flaovr of the meat and muchroom gravy. (My wife prefers to use "cream of celery" soup with this recipe becasue she is not so fond of the mushroom flavor.)

The flour that is pounded into the meat has seasoning salt and pepper mixed with it. This preseasons the meat with a different flavor than the mushroom soup.

This recipe can also be prepared in a Dutch oven, cooked slowly over a low fire. However, my best results have always been in a crock-pot.

ss

[This message has been edited by Salmonsmoker (edited 09-18-2000).]

[Steve]

The idea of fresh mushrooms in the recipe makes me want to make it again.

[Banditto]

This sorta sounds like something I do too. Instead of the crock pot we use a ceramic covered baking dish.

You mix the cream of mushroom soup with a tiny bit of water. In the dish you put a 1/2 layer of dried rice. Then dish the soup over the rice. After searing the steaks you lay them on top and bake covered at 350F for an hour. I love my crock pot though! Time to get that bugger out of the closet.

[Salmonsmoker]

Bandito,

That sounds like something that would work well in a Dutch Oven. What cut of mat are you using?

ss

[Salmonsmoker]

Steve,

What I have found with this recipe is that a crock-pot 2/3 full of steak is a lot of good eating - more than what is prudent to eat at one setting. It freezes well and can be quickly reheated in the Micro for followup quick afterwork dinners - also makes an excellent steak sandwhich.

ss

[Banditto]

SS, sorry to take so long to get back--been busy at work. This works great with top or bottom round (or anything like sirloin for that matter). This is great for camping too with a dutch oven.

The above 'recipe' was actually a gift to me as a wedding gift from an electrician at my work who said 'you need to know at least 1 recipe you can do when you get married.'

[Salmonsmoker]

Banditto,

It sounds like your electrician friend has a good formula for starting a long-term relationship.

Your recipe sounds like something to do at deer camp. Will let you know how it turns out.

Thanks,

ss

[Bassman-III]

Hmmmm I had to print out all of these ideas they made my mouth start watering just reading all these ideas I got some Fallow Deer in the freezer I will try some of these tonight Hmmmm Mushrooms Hmmmm Potoes Hmmmm
Carrots thanks on the good ideas

[Salmonsmoker]

BASSMAN-III,

Welcome to the Wild Game Food Preparation Fourm. Glad you like the ideas that we disucss. We'll be looking forward to hearing some of your recipe's too. That's what we are about here - Sportsmen (and Sportswomen) sharing their ideas and experiences with other like-minded folk. That way we get to learn from each other.

ss

[Salmonsmoker]

Making current

[Liver and Onions]

Salmonsmoker,
I'm glad you brought this back up to the top. We like to make a lot at one time and freeze for later use so I got out 4 packages of steaks.
This morning I drained off the blood and froze this for use later while training my deer recovery dog. If you are not into deer recovery dogs, but know someone who is, you might ask them if they would like you to save this type of blood for them.
I am cooking the meat with LOTS of vegetables...carrots, onions, broccoli, celery, red & green peppers, zucchini, & mushrooms. This makes a great meal for anyone who trying to watch their carb intake and led an Adkins Diet lifestyle.
Great recipe !

L & O