Crock-Pot Venison
INGREDIENTS:
2 tb Vegetable oil
2 lb Round Steak cut into 1 inch
-chunks
2 c Chopped onions
2 c Carrots cut into 1/2 inch
-slices
2 c Sliced celery cut into 1/2
-inch slices
1 cn Tomato sauce, (15 oz)
1/2 c Cider (or white) vinegar
1/2 c Light corn syrup
1 tb Prepared mustard
1/4 c Firmly packed brown sugar
2 tb Chili powder
2 ts Paprika
1 ts Salt
1 ts Ground black pepper
2 tb Vegetable oil
2 lb Round Steak cut into 1 inch
-chunks
2 c Chopped onions
2 c Carrots cut into 1/2 inch
-slices
2 c Sliced celery cut into 1/2
-inch slices
1 cn Tomato sauce, (15 oz)
1/2 c Cider (or white) vinegar
1/2 c Light corn syrup
1 tb Prepared mustard
1/4 c Firmly packed brown sugar
2 tb Chili powder
2 ts Paprika
1 ts Salt
1 ts Ground black pepper
In a large skillet, heat the oil and cook meat, just until browned (about 4 to 5 minutes). Place in the Crock Pot, along with all the rest of the stuff. Mix well, cover and cook on high until the meat is tender, about 4 hours.
Serve in bowls and top with a spoon full of Sour Cream.
Serve in bowls and top with a spoon full of Sour Cream.