Prep 30 mins ∙ Cook 3 hrs. 30 mins ∙ Makes 4 ∙ Difficulty Medium ∙ Source Carroll Harris
- 4 cubed venison steaks or more. Beef may be substituted if you wish.
- ½ cup flour
- 1 large onion sliced
- 4 pats butter
- 21 oz cream of mushroom soup
- 16 oz beef stock
- ½ cup sherry cooking wine
- ¼ tsp garlic powder
- Salt and Pepper to taste
Preheat a skillet to medium-high on stove top. Disperse the flour, salt and pepper on a plate and press each piece of cubed venison down into it, coating each one well. Drop pat of butter in hot skillet and then add one coated piece of meat. Brown steak for one minute per side creating a crust but not cooking the meat. Repeat until all pieces are browned. Remove and set aside.
Put the onions in the bottom of the Crock Pot then place the browned cubed venison on top of the onions. Mix the cream of mushroom soup and beef stock together and then pour over the steak and onions. You want the liquid to meet the top of the meat. Add the garlic powder and sprinkle with salt and pepper.
Set the crock pot on high and cook for 3½ hours. Stir occasionally.
Serve over cooked white rice or creamed potatoes.
Also, this works very well in a pressure cooker. Much quicker to prepare, if you are pressed for time.
Easy one dish meal great for hunt camp or quick dinner when pressed for time.
Submitted by Carroll Harris