HUNTER JOHN BOY'S VENISON STEAKS
IN A CROCK POT
Ingredients:
2 – 2 ˝ pounds of venison steaks…..either from the backstrap or hindquarter
2 packets of Lipton dry onion soup mix
2 cans of cream of mushroom soup
2 small cans of mushrooms
1 beef bouillon cube
Meat tenderizer
2 medium onions
Method:
Soak the venison in salt water for 1 hour then rinse to remove excess blood & salt
water. Sprinkle with meat tenderizer and pound with meat mallet on both sides
and set aside.
Peel & slice onions…separate into rings
Dissolve the bouillon cube in the appropriate amount of hot water
In a separate bowl combine the cream of mushroom soup, dry onion soup mix,
mushrooms and dissolved bouillon
Place alternating layers of meat, then onions, then soup mix in a crock pot and
cook on LOW for 5 – 6 hours or until the meat is tender.
Submitted by Master Sergeant John Sittniewski
December 24, 2008
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