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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
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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.