Yummy Crock Pot Venison Steak
Nutritional Info
- Servings Per Recipe: 3
- 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
View full nutritional breakdown of Yummy Crock Pot Venison Steak calories by ingredient
Introduction
Low fat, high protein, low sodium, high flavor. What more can you ask for?Cook in a crock pot for 3 hours slow, 1 hour fast.
My serving calculation is for 3, but others may prefer dividing by 2. Low fat, high protein, low sodium, high flavor. What more can you ask for?
Cook in a crock pot for 3 hours slow, 1 hour fast.
My serving calculation is for 3, but others may prefer dividing by 2.
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 salt
1/2 tsp freshly ground black pepper
1 TB unbleached all purpose flour
dash Tuscan herb mill or other blend you like
1 TB canola oil
2 stems fresh English thyme
2 small fresh bay leaves
1/2 C Chianti or other red wine of choice
1/2 C water
Directions
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.