Yummy Crock Pot Venison Steak
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
1 Leek, cleaned, peeled and sliced thin (172 gr approx)Back Strap Venison Steak (220 gr approx)1/2 tsp sea salt1/2 tsp freshly ground black pepper1 TB unbleached all purpose flourdash Tuscan herb mill or other blend you like1 TB canola oil2 stems fresh English thyme2 small fresh bay leaves1/2 C Chianti or other red wine of choice1/2 C water
Clean, peel and slice thin one large Leek. Set aside
Cut venison steak into cubes as for stew. Stir together in a bowl sea salt, pepper, flour, and preferred herb blend.
Heat canola oil in skillet and brown the seasoned venison until there is a crust on two sides, but meat is only med rare. Remove from pan with tongs and drain off oil. Will have 1/2 TB of oil left.
In crock pot, which you have turned on to slow, place wine, water, thyme and bay. Stir in leek slices and venison.
Cover with aluminum foil and then lid so that none of the moisture can escape. Cook slow for 3 hours and then on high for 1 hour, or until the gravy has thickened.
Enjoy with potato or grain of choice, vegetables and fresh salad. A delicious, well balanced meal.
Number of Servings: 3
Recipe submitted by SparkPeople user DTCELLO.
Cut venison steak into cubes as for stew. Stir together in a bowl sea salt, pepper, flour, and preferred herb blend.
Heat canola oil in skillet and brown the seasoned venison until there is a crust on two sides, but meat is only med rare. Remove from pan with tongs and drain off oil. Will have 1/2 TB of oil left.
In crock pot, which you have turned on to slow, place wine, water, thyme and bay. Stir in leek slices and venison.
Cover with aluminum foil and then lid so that none of the moisture can escape. Cook slow for 3 hours and then on high for 1 hour, or until the gravy has thickened.
Enjoy with potato or grain of choice, vegetables and fresh salad. A delicious, well balanced meal.
Number of Servings: 3
Recipe submitted by SparkPeople user DTCELLO.
Nutritional Info Amount Per Serving
- Calories: 211.0
- Total Fat: 4.3 g
- Cholesterol: 57.9 mg
- Sodium: 441.9 mg
- Total Carbs: 10.7 g
- Dietary Fiber: 1.4 g
- Protein: 23.4 g
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