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Janice’s Venison Swiss Steak


  • Serves 6-8.


  • 2 lbs. shoulder, roast, or ham venison
  • 2 large onions, cut into strips
  • 3/4 cup dry red wine such as a Cabernet
  • 1 large can tomato paste
  • 1 (15-1/2 oz.) can tomato sauce
  • 2 cloves garlic
  • 1 Tablespoon olive oil
  • Pinch of dried rosemary
  • Pinch of thyme
  • Hot sauce to taste
  • Salt and pepper to taste
  • 1 bay leaf, crumbled
  • 1 Tablespoon Lawry’s seasoned salt
  • 1 teaspoon meat tenderizer


Cut venison into strips about 3 inches long and 3/4-inch thick, trimmed of any fat and tendons. Brown meat in olive oil on all sides.

Mix all ingredients in a slow cooker and heat on high for 2 hours. Reduce heat to low and continue cooking in slow cooker for an additional 8 hours.

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