Venison Swiss Pepper Steak
Venison Swiss Pepper Steak

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, venison swiss pepper steak. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Venison Swiss Pepper Steak is one of the most well liked of current trending meals on earth. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. Venison Swiss Pepper Steak is something which I’ve loved my whole life. They are fine and they look wonderful.

Salt, pepper, and garlic powder both sides of the steaks. Put enough vegetable oil in the bottom of your dutch oven to cover it, and heat it on the stove on medium. Dust both sides of the steaks in flour, and sear both sides in the dutch oven. Don't crowd them - if the steaks are large, do one at a time.

To begin with this particular recipe, we must prepare a few components. You can cook venison swiss pepper steak using 11 ingredients and 2 steps. Here is how you cook it.

The ingredients needed to make Venison Swiss Pepper Steak:
  1. Get , One pound, Deer (Venison), Round Steaks
  2. Prepare large Green Mangoes, hulled and rough chop
  3. Make ready large white onions, half moon slice
  4. Prepare green chiles from the garden
  5. Make ready classic stewed tomatoes, juice snd all
  6. Take Swiss Steak seasoning
  7. Take Garlic powder
  8. Make ready Fresh pepper
  9. Take water
  10. Prepare beer
  11. Take tsps. Corn starch

Venison Swiss Pepper Steak Tao Kow. Directions Dredge your meat pieces in salted and peppered flour with the dry mustard sprinkled over it and brown pieces in bacon grease. Put in covered casserole or crock pot and cover with a mixture of all the other ingredients. Add enough liquid (stock or water) to make sure pieces will be under.

Instructions to make Venison Swiss Pepper Steak:
  1. Assemble Deer Roundsteaks: 4 of them. Chopped peppers and onions.
  2. Add everything together in a low crockpot. I did mine 5 hours low, extracted some juice, turned it to high on the crockpot. Let the juice cool and added the cornstarch slurry back on high. Still going on high. Serve over minute rice. So far, five on low, high on six.

Put in covered casserole or crock pot and cover with a mixture of all the other ingredients. Add enough liquid (stock or water) to make sure pieces will be under. Transfer to a bowl and cover with foil. Add the soy sauce and cook another minute or two or until the venison is cooked. In a medium bowl, stir together the beef broth, sherry, soy sauce, salt and pepper.

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