Servings:8Serving Size:4 ounces
For when hunting replaces football.
- 2 pounds round venison steak
- ½ cup flour
- ¾ teaspoon salt
- 1 teaspoon pepper
- ½ teaspoon garlic powder
- 2 tablespoons vegetable oil
- 4 ounces fresh mushrooms, if desired
- 3 carrots, diced
- 1 small onion, sliced
- 1 cup low-sodium beef broth
Cut steak into eight 4-ounce servings. Mix flour, salt, pepper, and garlic powder and coat steak with flour mixture. Brown in oil on each side. Layer steak in slow cooker. Add mushrooms, carrots, and onion. Pour beef broth over steak. Cover and cook on low 8 to 10 hours.
Source: Adapted from Venison Recipe Collection, Compiled by Becky Nash, Extension Agent for Family and Consumer Sciences
Rabbit or squirrel can be substituted for venison.
Nutrition facts per serving: 220 calories; 7g total fat; 1.5g saturated fat; 0g trans fat; 95mg cholesterol; 310mg sodium; 11g carbohydrate; 2g fiber; 3g sugars; 28g protein; 20% Daily Value of Vitamin D; 2% Daily Value of Calcium; 20% Daily Value of Iron; 10% Daily value of Potassium