Crockpot Venison Cubed Steaks

crockpot venison cube steak(This dish is absolutely delicious. It made its own rich gravy. This was inspired by this recipe, for loin. I had four “mystery” unlabeled packages, in the freezer. After thawing, they turned out to be cube steaks. I just went with it.. very much like Swiss Steaks Sans Tomato.)

Approx 5 pounds Cubed Meat, thawed

Juice of 2 limes
1 cup orange juice
1/3 cup olive oil
2 smashed garlic cloves
1 inch fresh ginger, sliced

Marinate 24 hours

Liberally salt and pepper each piece of meat and dredge in flour.
Fry, on med/high heat, to brown both sides, in peanut oil.
Add a little peanut oil with each addition, as necessary, to keep the pan wet.

Place all browned meat in crock pot.

Add 1/4 cup butter to pan

  • 8 oz baby portobello mushrooms, sliced
  • 2 med sweet onions, sliced (Vidalia, Peru, Mayan..)
  • 1 large red bell pepper, sliced same as onion (approx. 1/4″)

Put on top of meat. De-glaze pan with 4 cups (1 qt water.) Pour over meat and veggies. Cover with another quart (4 cups) (8 cups total water) water and seasoning:

  • 1 1/2 tsp Onion Soup Master Mix
  • 1/4 c dried onion flakes
  • 2 Tbs Better Than Bouillon Beef
  • 1 tsp Italian Seasoning
  • 1 tsp Garlic Powder
  • 2 tsp Worcestershire Sauce
  • 2 smashed garlic cloves

Cook on High 5-6 hours, until tender.

(Pictured: Roasted Parsnips and Carrots (that I prob won’t make again) and Mashed Rutabaga (mashed with 1/4 cup 1/2 and 1/2 and 1/2 tsp better than bouillon beef)

This entry was posted in main dish, meat, venison. Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>