Crockpot Venison Swiss Steak

1−1/2 lbs. Venison steak, cut 3/4 inch thick
3 teaspoons flour
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon black pepper
1 teaspoon garlic powder
2 teaspoons shortening
1 (16 ounce) can tomatoes
1 small onion, sliced
1 stalk celery, sliced
2 medium carrots, sliced
1 teaspoon Worcestershire sauce
1/4 water
Cut meat into pieces that will fit in your crockpot. Combine flour, salt,
mustard, pepper, and garlic powder. Pound 2 tablespoons of the flour mixture
into the meat. Brown the meat in the shortening on both sides. After
browning meat, transfer to crockpot. Stir remaining flour into pan drippings
in the skillet. Stir in the remaining ingredients and cook until thick and
bubbly. Pour over meat in the crockpot. Cook on low for 8 to 10 hours. Serve
with hot cooked noodles or rice.

All Day Crock Pot Venison Delight

2 pounds boneless Venison, cut in 1" cubes
1/2 cup flour
1/4 cup butter
1 onion, sliced
1 teaspoon salt
1/8 teaspoon pepper
1 clove garlic, minced
2 cups tomato juice
1/4 cup flour

Coat Venison cubes with the 1/2 cup flour. Brown in melted butter. Drain off
excess fat. In crock pot, combine browned meat with onion, salt, pepper,
garlic and tomato juice. Cover and cook on low 5−7 hours (all day) until meat is
tender. Turn control to high. Dissolve remaining 1/4 cup flour in small
amount of water. Stir into meat mixture, cook on high 30−40 minutes. Serve
with rice and salad.