Venison Swiss Steak

deb baldwin Recipe

By deb baldwin messinthekitchen

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.


Recipe Rating:
 1 Rating
Serves:
4
Prep Time:
Cook Time:
Cooking Method:
Stove Top

Ingredients

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

Directions Step-By-Step

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.

About this Recipe

Main Ingredient: Wild Game
Regional Style: American
Hashtag: #venison