This Crockpot Venison (Deer) Swiss Steak recipe reminds me of two specific people – my mom and my cousin Chris.

I had never had Swiss Steak until my cousin Chris made is for us at a holiday gathering at his dad’s house. Those Pittman boys have always been into cooking and cooking together and while I don’t know why that specific recipe was chosen or where they got it, at our house if Swiss Steak is on the radar, it’s attributed to Chris Pittman.

While we are on the topic of Chris Pittman, if you have not seen my Facebook posts about Smokey Pitts BBQ then you need to run right now and subscribe to their YouTube channel, their website and follow them on all the socials. The Pittman Brothers have created a company out of their love of cooking and grilling and all those amazing family recipes. These guys are sharing all their secrets in their third season of Smokey Pitts BBQ videos and their spice rubs and mixes can be ordered and shipped all over. If you are in the DFW metroplex, I’d suggest you consider them for an upcoming catering event. They smoke all their food – including the potatoes in their potato salad and our family’s famous Old Settler’s Beans. I’m telling you!

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Crockpot Venison Swiss Steak is an easy, hearty comfort food using deer meat as the main course. A quick sear on the meat and then everything else goes together in the crockpot, cooking on low and tenderizing the meat. #deermeat #weeknighdinner #crockpotmeal #wildgame #whattodowithdeermeat — No need to wonder anymore what do to with deer meat!

This recipe also makes me think of my mom because she is the most resourceful cook I know. She taught me how to love the crockpot and how to love others through food. She started making this “famous” recipe with deer meat and then when she was at my house with Little Man was born, we decided to try it in the crockpot. I kinda forget about this meal, but it is super hearty and perfect for fall when that deer meat starts coming in!

Print Recipe

Crockpot Venison Swiss Steak

This hearty fall and winter recipe for Crockpot Venison Swiss Steak uses deer meat or bottom round beef cut to make a hearty main dish with rich, deep flavors that is cooked in the crockpot and uses that deer meat you have stocked up in your freezer.

Course: Main Course

Cuisine: Mediterranean

Keyword: crockpot, freezer meal, meals that gather

Ingredients

2 pounds deer meat steaks or bottom round beef or chuck roast
1 cup all purpose flour
1 teaspoon seasoning salt
1/4 teaspoon black pepper
2 teaspoons paprika divided
1 teaspoon garlic powder
22 ounce bag frozen three pepper and onion blend
1 1/2 cup water
1 teaspoon or 1 cube beef bullion or 1 can beef stock
1 tablespoon Worcestershire
1 teaspoon garlic minced
1 can diced or crushed tomatoes
2 bay leaves
1 cup petite carrots optional
1 cup chopped celery optional

Instructions

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.

Notes

Note – one way to take out the gamey flavor of the deer meat is all in how you prepare it. My mom and dad process deer meat and freeze it to use during the year. They cut away all that strafing and it helps make it tender. They also beat the mess out of it with a mallet and then store it in Tupperware containers. When I thaw it, I wash the meat. That helps wash off any of the blood and some of that flavoring that gathers at the bottom of the container. It always makes a difference and I can’t tell that its not beef, other than its super tender.

You really need all 8 hours in the crockpot on this one. Sometimes recipes say – 4 hours on high or 8 hours on low – this needs all the “low and slow” it can get.

I’ve not done it, but this could also be done in the InstaPot and no doubt that could make it tender as well.

What are your favorite ways to eat deer meat? I’ll share some other ways I love it below.

Make sure you click on the “pink P” on the image above and save this recipe to your Pinterest boards so you can come back and cook it!

Try some of my favorite Slow Cooker meals.