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To sear the meat, heat a skillet over high heat and add a small amount of oil. Once the oil is hot, add the venison steak and cook for 1-2 minutes on each side until browned. It's also important to choose the right vegetables and seasonings to complement the venison steak in the crockpot. Root vegetables such as carrots, potatoes, and onions.
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Pour the oil into a cast-iron pan and heat stove top to medium or medium-high. Once the oil is hot, put the steaks in the pan and cook until lightly golden brown (approximately two to four minutes per side). Preheat the oven to 375 degrees. Add water to the pan to cover most (3/4 to 7/8) of the steaks.
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Check out this list of 28 delicious venison recipes that you can try today. 1. Old Fashioned Venison Cube Steak. This recipe cooks the venison in peanut oil with basil and thyme for a herby flavor. A creamy sauce is made with mushrooms, beef stock and milk and the venison is served over rice.
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Trim and cut into pieces. Heat oil and slightly saute steaks. Place steaks, celery, garlic, and onions to crock pot. Mix water with vingar to make about 1 cup liquid. Pour over meat and vegetables. Cook on low about 4 hours. Mix water and wine and add to pot, along with peppers and mushrooms. Grate some orange zest (about 2-3 tablespoons)into pot.
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3. Place the portions of venison in airtight containers or resealable bags. 4. Label each container or bag with the date and contents. 5. Place the containers or bags in the refrigerator if you plan to use them within a few days, or in the freezer for longer storage. 6.
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8. Easy Crock-Pot Venison Korean BBQ. Julie Golob. I don't know about you, but I love Korean barbecue. It has such sweet and salty flavors, with just a touch of spice. You don't even to make.
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Rinse the venison steaks under cold water, and pat them dry. Trim off any excess fat from the steaks with a knife. Fill an airtight container with buttermilk and place the steaks in it. Cover and transfer to your fridge. Marinate overnight. Combine the salt, pepper, paprika, and flour in a mixing bowl.
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Coat the steaks on both sides in all-purpose flour. In a bowl, beat the egg and dip the steak on both sides. In a pan over medium high heat add the olive oil to warm. Coat the steaks in Panko breadcrumbs on both sides and place in the hot oil in the frying pan. Fry on low heat for 4 minutes per side.
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Directions. rinse Venison, and let marinade in balsamic Vinegar in refrigerator, (this helps take out the gamey flavor of venison). Discard vinegar and rinse again. Season lightly with salt and pepper. Add Venison, soup, onions and ketchup to crock pot and cook on low for 6 to 8 hours. Serving Size: Makes 6 4-ounce servings. Number of Servings: 6.
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Add beef broth (reserve 1/2 cup), balsamic vinegar, pomegranate juice, tomato paste and garlic to slow cooker. Whisk or stir to combine. Bring a large cast iron skillet to medium/high heat and add oil to pan; swirl to coat. Add venison to the pan and sear pieces on all sides, about 2-3 minutes.
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Set the crock pot to low heat and cook for 6-8 hours, or until the meat reaches your desired level of doneness. Once cooked, carefully remove the venison cube steaks from the crock pot and transfer them to a serving platter. Tent the steaks with aluminum foil and let them rest for 5-10 minutes before serving.
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Add the potatoes, carrots, celery, onions, garlic, and thyme to the slow cooker. Place the venison over the veggies gently. Toss onion soup mix on top and pour water over everything. Cover the slow cooker and set it to cook on low for 6 to 8 hours. The roast is ready when it falls apart easily.
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Instructions. In the bottom of a 6-quart slow cooker, combine 10.75 ounce can cream of chicken soup, 10.5 ounce can French onion soup, 1 packet au jus gravy mix and 1/2 cup water. Stir well. Put 4 cubed steaks into gravy mixture and make sure it is coated well. Cover slow cooker and cook steak on low for 6-8 hours.
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Use a vinegar soaked cloth to remove any residual hair. Add spices to hide the gamey flavors. Rub the meat with other fat such as oil, bacon fat or butter to help prevent the meat from becoming too dry. Add sour cream or sweet cream to add flavor and moisture. Bear in mind these preparation methods will also add fat to the total venison steak.
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Then layer in the carrots, celery, onion, garlic, Herbs de Provence, the remaining 1 teaspoon of salt, the remaining 1/2 teaspoon of pepper, tomatoes, stock, wine, and Worcestershire sauce. Set your slow cooker on low for 8-9 hours. Optional (for thick stew) - After about 6 hours, remove a few spoonfuls of the broth and pour into a bowl or cup.
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Instructions. Place the beef, onion soup mix, cream of mushroom soup and beef broth in a 6 quart crock pot. Cover and cook on low for 6-8 hours or on high for 3-4 hours until the beef is tender. 1 hour before serve, combine the cornstarch and water together in a small bowl.
