Name: 鹿肉瑞士黑椒牛扒
Cook time: 600 min
Total time: 600 min
Yield: 2 servings
Cuisine: Western
Ingredients: 鹿肉圓切牛扒 4 塊（每塊約450克）; 青芒果 3 個，去皮粗切; 大白洋蔥 2 個，切半月形; 青辣椒 4 條（自家種）; 經典燉番茄罐頭 2 罐，連汁; 瑞士牛扒調味包 1 包; 蒜粉 1/2 茶匙; 新鮮胡椒 1/2 茶匙; 水 1 罐（空罐量）; 啤酒 半罐; 粟粉 3 茶匙

Venison Swiss Pepper Steak

Ingredients

Four 1-pound venison (deer) round steaks

3 large green mangoes, hulled and roughly chopped

2 large white onions, sliced into half-moons

4 green chiles (from the garden)

2 cans classic stewed tomatoes, including their juice

1 packet Swiss steak seasoning

1/2 teaspoon garlic powder

1/2 teaspoon fresh pepper

1 can water (use one of the tomato cans for measurement)

1/2 can beer (use one of the tomato cans for measurement)

3 teaspoons cornstarch

Instructions

01

Assemble Deer Roundsteaks: 4 of them. Chopped peppers and onions.

02

Add everything together in a low crockpot. I did mine 5 hours low, extracted some juice, turned it to high on the crockpot. Let the juice cool and added the cornstarch slurry back on high. Still going on high. Serve over minute rice. So far, five on low, high on six.

鹿肉瑞士黑椒牛扒