Crock Pot Swiss

[Sunnybear]

This can be made with Deer, Antelope, Elk, Bison and Beef.

[Sunnybear]

 Now to finish this ..Hit the wrong button..Okay, as I mentioned earlier you can use just about any meat. Take 2lbs.of steaks or chops, using a cutting board, treat with a jaquared, then dredge in 1cup of flour seasoned with 1tea pepper (black or white) 1 tea garlic powder,and 1 tb dried minced onion. Place in a hot skillet that has been sprayed with a cooking spray, brown on both sides, and then place in the crock pot. Add 1 pk of Lipton Beefy onion Soup mix, 21/2cups of water, a bay leaf, and a half tea of basil. Let that puppy cook 4-6 hrs on High or 6-8 hrs on Med. Serve over al dente egg noodles, mash potatoes or alone. As Charlie says each time I make this dish "Awesome!!"  

[Gottabow]

Sunnybear..what the heck is a Jaquared?  Isn't it a type of linin?

[BigRonHuntAlot]

{I think} A Jaccard is a tenderizing device that has alot of needle like punches that goes through the meat to help make it tender and hold flavor if using a marinade.

[Al Dente]

There are two types that Jaqcard makes.  The first has one row of 10 blades and the second has 3 rows of ten blades.  Either way, they really do a job on tough cuts, and for helping the marinade get into the meat.

[Sunnybear]

Yes, Guys, as Al explained, they have tiny little blades, and you can usually find one at a friendly Walmart store. They do an Awesome job, of making for, a tasty, tender, juicey dish. Beats the regular meat tenderizer hammer, any day of the week. and I am going  to use this on the fresh game that Charlie is sure to bring home this season. Give this recipe a try, and maybe next week i will post one of my Award winning cobbler recipes. Re: I was a Chef/Supervisor for Boeing St. Louis in  Food Service for over 10 yrs. For 8 yrs I was Chef for G.M. Wentzville Plant. I trainned the Bakers and Prep Cooks as well. Retired now, but might beable to dig up a few tasty recipes!! Til then, have a Great Stew Day!!      

[Sunnybear]

Oh Yes, also.. When Charlie makes his great deer jerky he uses the Jaquard to tenderize and open the meat up to the flavors of the marinade. tis great!!  

[Steve O]

I am going to try the Swiss Steak, but do you guys "treat" the jerky with the jaquared before or after you make the thin slices?

[Sunnybear]

Steve, Charlie treats with the Jaquard before he marinades the meat in the spices over night in the Fridge. not heavey use, just enough to help all the spices seep in. And Good Eating with the Swiss Recipe.. its really Yummy..  

[Steve O]

That makes good sense.  Thanks.