Venison Swiss Steak Mediterranean Slow Cooker
Transform your dinner table with the hearty and flavor-packed Venison Swiss Steak Mediterranean Slow Cooker recipe, a perfect fusion of rustic comfort and Mediterranean flair. Tender venison steaks are coated in a seasoned flour mixture, seared to golden perfection, and then slow-cooked for hours in a rich tomato-based sauce infused with garlic, onions, red wine, and aromatic herbs like oregano and basil. Generous additions of green bell peppers, briny capers, and black olives create a zesty, tangy depth that perfectly complements the gamey richness of the venison. The slow cooker ensures the steak becomes melt-in-your-mouth tender while requiring minimal hands-on effort, making it ideal for busy days or cozy weekend meals. Serve it over creamy mashed potatoes, fluffy rice, or buttered noodles for a hearty, satisfying dish that tastes like it’s straight from a Mediterranean kitchen. Perfect for wild game enthusiasts and slow-cooking aficionados alike, this recipe delivers bold flavors and easy elegance for any family dinner or special occasion.
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Recipe Information
Ingredients
- 2 pounds venison steak (approximately 1 inch thick)
- 0.5 cups all-purpose flour
- 1 teaspoons paprika
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, thinly sliced
- 3 units garlic cloves, minced
- 28 ounces crushed tomatoes
- 1 cups beef or venison broth
- 0.5 cups red wine (optional)
- 1 medium green bell pepper, thinly sliced
- 0.5 cups black olives, sliced
- 2 tablespoons capers
- 1 teaspoons dried oregano
- 1 teaspoons dried basil
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
In a shallow dish, combine the flour, paprika, salt, and black pepper. Dredge the venison steaks in the seasoned flour mixture, ensuring an even coating on both sides.
Heat the olive oil in a large skillet over medium-high heat. Sear the venison steaks for 2-3 minutes on each side until golden brown. Do not cook through; this step is just to develop flavor. Remove the steaks from the skillet and set aside.
In the same skillet, lower the heat to medium and add the sliced onion and minced garlic. Sauté for 2-3 minutes until fragrant and beginning to soften.
Transfer the seared venison steaks to the slow cooker. Layer the sautéed onions and garlic on top.
Pour in the crushed tomatoes, beef or venison broth, and red wine (if using). Add the sliced green bell pepper, black olives, and capers.
Sprinkle the dried oregano and basil over the mixture. Gently stir to distribute the ingredients, but avoid disrupting the layers too much.
Cover the slow cooker and cook on the low setting for 6 hours, or until the venison is fork-tender.
Once cooked, taste the sauce and adjust seasoning with additional salt and pepper if necessary.
Garnish with freshly chopped parsley before serving.
Serve hot over mashed potatoes, rice, or buttered noodles for a complete meal.
Nutrition Facts
Calories |
438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.0 g | 14% | |
| Saturated Fat | 2.5 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 171 mg | 57% | |
| Sodium | 675 mg | 29% | |
| Total Carbohydrate | 22.0 g | 8% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 7.2 g | ||
| Protein | 58.0 g | 116% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 69 mg | 5% | |
| Iron | 8.0 mg | 45% | |
| Potassium | 1168 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
