I came up with this recipe a few weeks ago after not having had time to marinade the elk steaks I pulled from the freezer, or plan a meal for dinner that night. During my lunch break I threw this together using what I had in the fridge and left the crockpot to do its job during the afternoon. I picked up a brown gravy packet on the way home from work to finish off the meal. Cooking the round steaks LOW and SLOW with the BBQ sauce and steak seasoning made the meat tender and gave it a nice spicy flavor. No gamey taste at all.
Crockpot BBQ Elk Round Steak with Veggies
- 3/4 lb. elk (or venison) round steak
- ~14 baby carrots
- 1/4 c yellow onion, sliced
- 1 russet potato, peeled and cubed
- 1 head (about 1.5 cups) broccoli
- 1 Tbsp. margarine or butter
- 1/2 cup cream of mushroom soup
- 1/4 cup beef broth
- 1/2 Tbsp. Worchestshire
- 1 package brown gravy mix (I used low-sodium)
- 2 Tbsp. BBQ Sauce
- Steak seasoning- I used this from Hi Mountain Seasonings
- Garlic salt
- Montreal Chicken Seasoning
- Season Salt
- Black pepper
Clean and chop vegetables. Feel free to use more onion, I didn’t have time during my lunch break to peel and cut another one, so I just used up what I had.
Melt margarine in frying pan and saute vegetables until carrots, onion, and broccoli are tender, about 10-15 minutes. I had to had a small amount of water to the pan two or three times to keep the veggies from buring. Potatoes should be softer but not yet fully cooked. Season vegetables with montreal chicken seasoning, garlic salt, and black pepper.
Place steaks in a bowl and season liberally with steak seasoning. Pour on BBQ sauce and swirl steaks around in the bowl so that the meat is coated completely.
Place cream of mushroom, beef broth, worchestshire, and partially cooked vegetables into the bottom of the crockpot.
Lay steaks on top. Sprinkle everything lightly with a pinch of season salt.
Cook on LOW for 6 hours. Liquid will form in the crockpot while cooking–this is good– you will want to save and use this! Pour off and measure one cup of the liquid that forms in the crockpot to use to make the gravy.
When ready to serve, prepare the gravy: In a small saucepan, add the 1 cup of liquid reserved from the crockpot to the brown gravy mix and whisk on medium heat for 2 minutes until gravy thickens.
Serve steak and vegetables with brown gravy.
Happy Friday to all! I don’t think I could have made it another day without the weekend arriving…it has been a long and fast-paced week. For the past seven days my life has been consumed by the excitement and work that goes along with moving. We are fortunate to have the opportunity to move into a larger house, which is conveniently located next door to where we were living. Cabinet space, a mudroom, and wood stove are among the highlights, not to mention more than twice the amount of house for us and a bigger fenced-in yard for Jade. Each night after work I have been deep cleaning the old house, and last night I finally finished! So now we are officially moved and can work on organizing and putting things away this weekend. Meals have been on the fly this week, squeezed in between working til 5 and cleaning until it’s dark. I realized tonight that four out of the past five days we have eaten elk, and tonight a Friday night pizza night sounded perfect to me, although I didn’t know if I was up to the effort of making a homemade one. So I compromised–although I have a good pizza crust recipe, I decided to lessen the work and prep time involved by buying a Jiffy pizza crust (for .86 cents!). It’s the first time I have ever bought a crust, and I must say it was worth it. I already had veggies and elk sausage on hand, so the assembly was a piece of cake.
Supreme-ly Good Elk Sausage Pizza
- 1 Jiffy Pizza Crust
- 1/2 c warm water
- 2 slices bacon, diced
- 3/4 cup cooked elk breakfast sausage, crumbled
- 1/2 c marinated artichoke hearts, chopped into pieces
- 1/2 c Italian style diced tomatoes
- 1/4 cup red bell pepper
- 1/4 cup black olives
- 1/4 cup sweet onion
- 2 Tbsp. Sun-dried Tomato Pesto
- 1 cup shredded Mozzarella cheese
1. Preheat oven to 425.
2. Cook bacon. I cooked mine in the oven on a cookie sheet covered with aluminum foil to prevent bacon grease splatter from frying.
4. Allow to sit in warm place for 5 minutes. I set mine on the stove top while the bacon was cooking inside.
5. Flour a cutting board or hard surface and knead dough until smooth and elastic.
6. Meanwhile, cook the elk sausage in a frying pan on medium heat. Set aside.
7. When bacon is done, wash off the cookie sheet, pat dry, and spray with cooking spray. Wipe off excess with a paper towel.
8. Chop vegetables.
9. Next, form crust into a round pizza shape on the cookie sheet.
10. Spread a thin layer of pesto on the crust along with the tomatoes and a little of the juice from the can.
11. Pre-bake the pizza for 3-4 minutes BEFORE adding remaining ingredients.
12. Add remaining veggie and meat toppings.
Then sprinkle evenly with the mozzarella cheese.
13. Cook for 15 minutes on 425, or until crust is golden brown.
On my birthday eve last week, I decided I finally had reason enough to try out a new brownie recipe that contains no flour and relies on almond butter and greek yogurt as the base. I played around with the original recipe, because I was hesitant to use all the almond butter it called for, one because the potential for creating a calorie bomb, and two, because I can only get almond butter when I go grocery shopping out of town, and didn’t want to use all mine up!
I would definately make this recipe again how I did, I woudn’t change a thing. Some “healthified” brownie recipes I have tried in the past have wound up being a far cry from a real brownie. The almond butter in these brownies makes them very rich– although they are relatively low-carb and high in protein for a brownie. After having one while still warm and one on my birthday, I froze the rest. They are even better frozen! It tastes like eating a square of rich chocolate fudge. These make a nice healthy snack, especially if you need a little kick in the pants or a birthday treat.
Almond Butter Brownies
You Will Need:
- 1/2 cup almond butter
- 1/4 cup plain greek yogurt
- 1/4 cup almond milk ( I use Silk vanilla)
- 2 eggs
- 2 tsp. vanilla extract
- 1/4 tsp. salt
- 1/3 cup cocoa powder
- 1/4 cup + 2 Tbsp. sugar
- 8×8 inch pan
- Preheat oven to 350. Spray an 8×8 inch pan with cooking spray and wipe off excess with paper towel.
- Whisk together almond butter, milk, eggs, vanilla, salt, and yogurt.
- Add the cocoa powder and sugar.
- Pour into pan and bake for 20-25 minutes. I pulled mine out after 22, but like them a little soft.
The Finished Product–
Cut into 12 squares.
Enjoy with a glass of cold milk. Freeze leftovers if desired.
Nutritional Stats: Per 1/12 square: 111 Calories, 6.7 g Fat, 10 g Carbohydrates, 3.5 g protein http://www.livestrong.com/recipes/mos-paleo-almond-butter-brownies/