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venison swiss steak

(1 rating)
messinthekitchen avatar
Recipe by
deb baldwin
@messinthekitchen
blanchard, ID

If you think your deer, elk or moose steak is a little tuff, try this recipe. I got this recipe from my mother-in-law, Beverly. She is a Wonderful cook.

►
(1 rating)
yield 4 serving(s)
prep time 15 Min
cook time 2 Hr 30 Min
method Stove Top

Ingredients For venison swiss steak

  • 4 or 5 lg
    venison steaks
  • 1/2 c
    flour
  • 4 Tbsp
    butter crisco
  • salt & pepper to taste
  • garlic powder to taste
  • 1 lg
    onion, chopped
  • 2 can
    14 1/2 oz - diced tomatoes (plain, stewed, etc)
  • 1 can
    tomato sauce
  • 1 Tbsp
    worcestershire sauce
  • a dab of butter as needed

How To Make venison swiss steak

  • 1
    Prep your steaks. No fat or silver skin. (I enclosed a photo of small steaks for visual) Use an electric skillet for ease of use. Turn on at 350 degrees. Add butter crisco. Just enough to cover bottom of pan.
  • 2
    Flour both sides of steaks and place in skillet. Add your seasonings of salt, pepper & garlic powder to taste and brown one side.
  • 3
    Turn over steaks and add chopped onion. Brown the other side. If you need more grease, add butter. Add tomatos, tomato sauce & worcestershire sauce. Stir and bring to a boil. Add more seasoning if needed. After it starts boiling, turn down skillet to simmer (200 degrees)and simmer for 2 hours. (More or less depending on the size steak. Cover. Add water as needed. Stir once in a while. Check to make sure that the meat is not sticking to bottom of pan. Test for tenderness. Meat should cut very easily.
  • 4
    Serve over noodles or potatoes. I like a spoonful of sourcream on my swiss steak.
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