Venison(Deer-Elk-Etc.) Swiss Steak – Crock Pot and Slow Cooker

3 pounds round steak 3/4-1″ thick — cut 3″ X 4″

1/2 cup flour — for dredging

1/2 teaspoon salt — for dredging

1/2 teaspoon black pepper — for dredging

1/2 cup bacon grease

1 can stewed tomatoes

1 medium onion — chopped fine

1 large carrot — chopped fine

1 can beer (dark beer is best!)

1 tablespoon Worcestershire sauce

1/2 teaspoon ground marjoran (or thyme)

2 cubs beef bouillon

1 tablespoon brown sugar

salt & pepper to taste

Dredge your meat pieces in salted and peppered flour with the dry mustard sprinkled over it and brown pieces in bacon grease. Put in covered casserole or crock pot and cover with a mixture of all the other ingredients. Add enough liquid(stock or water) to make sure pieces will be under. Bake covered at 300 degrees F. for 2 1/2-3 hrs until meat is tender. Take off cover and bake until sauce is good and thick.