Crock Pot Venison Cube Steak with Cream of Mushroom

by

From: deerdat.com
By: Todd Page

This recipe  started out as versions using canned condensed cream of mushrooms. While it was good, it was way to salty for my taste. This led me to see about creating a version from scratch and control the amount of salt.

Ingredients

  • 2 pounds of venison cube stead
  • 4 (4 ounce) cans sliced mushrooms, drained
  • Save water/juice from drained cans mushrooms
  • 4 tablespoon margarine
  • 2 cups broth (Chicken, Beef, or Vegetable)
  • 1 Onion halved and sliced
  • 3 to 4 Cloves of garlic minced/crushed
  • 1⁄2 cup all-purpose flour
  • 1 cup sour cream
  • 1 cup half-and-half cream or 1 cup milk
  • Salt and pepper, to taste
  • Extra flower or corn starch to thicken (optional)
  • Extra herbs and spices, to taste

Directions

  1. In the crock pot, melt the butter
  2. Add mushrooms, onion and garlic and mix. Wait till onions sweat
  3. Slowly add flower and mix
  4. Add broth and liquid from mushrooms an mix till flower and combined
  5. Add half-half/mild and mix/stir
  6. Add sour cream and mix
  7. Once all ingredients is mixed add cube steads. Make sure cube steaks are covered/submerged
  8. Cook in crock pot on low for 8 hours or high for 4 hours
  9. Add salt and pepper to taste

Optional

  • Add Flower/Corn starch 1 table spoon at a time to thicken, wait till it thickens before adding more
  • Add your extra herbs/spices to taste, I added fresh basil from my garden
  • Brown (do not cook)  cube steak in a before placing in crock pot and add dripping to crock pot
  • Sautéed onion, garlic, and mushrooms in butter first
  • 2 cups (16 oz) sour cream or french onion dip with real sour cream
  • Fresh mushroom, remove cap and slice. Save stalks and add to broth and blend in a blender.