I'm back...

I took a little break.  Was trying out no computer at night.  Hubby was saying the computer was getting more action then him so I need to scale back some.  But I will keep up my blog. 

I got some great products last week.  Burt Bees Cleasure and Moisturizer.  Feddaki Shampoo and Conditioner.  A great Freebie from Target and Root Candles.  I have also signed up for Expo a video review site.

So today we are reviewing a Crockpot recipe.  One that I found in a cookbook and made my own.

Venison Swiss Steak

Adapted from IN GOOD TIME, a Wieght Watchers book.

2 - 3 lbs venison steak
1/2 tsp paprika
1/2 tsp pepper
2 TBS EVOO
2 shakes dried chopped onion
2 14.5-oz can diced tomatoes with jalepenos or green peppers, undrained
2 1-oz envelope onion soup mix
2 tsp chopped garlic
1 1/2 C dry red wine
sprinkle of misc spices I have on hand.  Basil, season salt, rosemary,
1 TBS cornstarch
2 TBS water

egg noodles cooked
1. Trim fat from venison. . Cut into 1 inch cubes; sprinkle paprika and pepper evenly over both sides of steaks.

2. Heat 1 tsp oil in a large nonstick skillet over medium-high heat. Add steaks; cook until browned on both sides. Place browned steaks in slow cooker. Add onion, tomatoes, soup mix, wine, and spices to slow cooker. Cover and cook on high 1 hour. Reduce to low setting and cook 6-8 hours or until steaks are tender.

Serve over egg noodles

This is a great way to serve venison.  I am on the fence on the taste of venison by itself.  I really don't like steaks just fried and served that way but if it is simmered with something - like chilli and this - it is really good.

This is my Hubby's favorite recipe.  The meat just falls apart and it melts in your mouth and the sauce is great - anything with winne is good to me!

So for those of you Hunters wives or Hunters out there try this great recipe.

FYI this recipe can be made with beef roast also.

These recipes are for the Fall Virtual Crockpot Party hosted by A Busy Moms Slow Cooker Adventures and Crockpot Recipe Exchange .

This recipe gets a big Thumbs Up from me and Hubby

*** This recipe was adapted from a cookbook.  I doubled the sauce, changed the tomatoes, herbs and preperation so I call it my own.  ****