Salt and brown minute steak in skillet and place in baking dish.
Saute pepper and onion in skillet and add brown sugar, soup and water.
Heat together and pour over steak.
Bake 1 hour at 325\u00b0.
Remove fat from steak.
Sprinkle both sides of
Steak should be about 1 1/2-inches thick.
Dredge with flour and season with salt and pepper.
Brown in fat on both sides.
Add the other ingredients.
Cover tightly and cook at 350\u00b0 in oven or on low on top of range until tender (about 1 1/4 hours).
Remove meat to a platter and make gravy from pan drippings.
Yield: 4 servings.
Meat:
Season chip steak well with meat tenderizer, soul seasoning or seasoned salt, onion powder or flakes and pepper.
For more tender steak, beat meat.
Cut steak into small strips or squares.
Season the venison with plenty of pepper and
ntil tender.
Put the venison in a roasting pan and
Stir first 4 ingredients together in bowl.
Place steak pieces in 3 1/2 quart (3/5 L) slow cooker. Pour 1/3 of sauce over and between pieces.
Sprinkle onion and mushrooms over top.
Pour remaining 2/3 of sauce over all.
Cover and cook on Low for 7-9 hours or on High for 3 1/2 to 4 1/2 hours.
Cut venison steak into 1/2-inch pieces.
Press the flour, salt and pepper into the meat.
Melt butter in skillet, add steak slices.
Brown on all sides.
Simmer onions and green peppers in small amount of butter or oil, until tender.
Add meat to onions and peppers, cover and simmer for 5 minutes.
In a skillet brown venison with half the onion and half the peppers.
Add half of your Worcestershire sauce and Montreal seasoning.
In a separate pan caramelize other half of onion and peppers. Add salt and pepper at this point.
Open hoagie rolls on a cookie sheet and place cheese in rolls.
Add hot venison and onion/pepper blend.
Place under broiler at 500 degrees until it begins to sizzle.
Remove from oven. Hit with remaining seasonings and serve.
Cut steak into bite size pieces.
Season with your favorite seasonings.
Roll in flour and set aside.
In iron skillet, melt the margarine.
Saute the onion and bell pepper.
Add steak pieces and chopped drained mushrooms.
Stir to brown steak until tender. Do not overcook (5 to 8 minutes).
Mix flour, salt and pepper.
Pound and press mixture into both sides of steak.
Melt butter in large frypan, add steak and fry to a crispy brown.
Pour the rest of the ingredients over steak. Cover and simmer for 2 1/2 hours.
Pound steak with meat mallet on both sides.
Soak in 4 cups milk for one hour.
Mix all dry ingredients in bowl.
Remove steak from milk and put it in a separate bowl.
Combine flour, Season-All, pepper, m.s.g. and nutmeg.
Pound this seasoned flour into both sides of steak.
Brown on both sides.
Brown both sides of steak in hot oil in a heavy skillet. Add onions, carrots and beef flavor base, which has been dissolved in water.
If you like to cook with wine, replace about one half of the water with wine.
Cover and simmer 1 1/2 hours or until tender.
Serves four.
Cut steak into serving size pieces. Roll in flour; set aside. Put remaining flour, gravy mix, soup mix and beer in crock-pot. Stir together, then add steak. Cook 10 to 12 hours on low.
Combine flour, salt, and pepper.
Dredge steak in flour mixture.
Heat oil in skillet and brown meat.
Place in slow cooker.
Add remaining ingredients and cover.
Cook on low 7 1/2-8 1/2 hours.
Prepare venison, quail, dove, duck, goose or pheasant for cooking.
Let stand 2 hours in barbecue sauce, turning several times.
Take from sauce; place in deep skillet or open roasting pan.
Cover with barbecue sauce; cover and simmer (200\u00b0 to 225\u00b0) or leave pan uncovered and cook in moderate oven (325\u00b0) until tender, basting occasionally with barbecue sauce.
Saute carrots, celery and onion in butter until tender; remove from pan.
Combine flour, salt, pepper and garlic powder.
Dredge venison in flour mixture and brown in shortening on medium heat. Add sauteed vegetables, bay leaf and broth to meat.
Cover and simmer for 1 hour or until tender.
Great over rice!
Makes 4 to 6 servings.
Coat steak with flour and brown in
hot oil.
Remove from pan and drain.
Return to pan and add remaining ingredients. Cover and simmer for 30 minutes to 1 hour, depending on consistency desired.
Rub meat with salt and pepper.\tPound all flour possible into steak.
Sear in hot oil.
Add water, tomato juice, and onion. Simmer slowly until done, adding more tomato juice as needed to keep meat covered.\tServe with wild rice.
Brown battered steaks in oil.
Remove and saute onion and celery.
Replace venison.
Add tomato sauce, mushrooms, water, salt and pepper.
Simmer for 1 1/2 to 2 hours or until venison is tender.
Hint:
Serve sauce over noodles or rice.