Venison Swiss Steak
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.
Janet got "Chocolate Covered Cherry Mice"
You observe situations before diving in, choosing words and actions wisely. You're the loyal friend and...TAKE THE QUIZ and find out what Halloween treat you are!
(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.
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.
About this Recipe
deb baldwin messinthekitchen - Mar 21, 2011
I shared a photo of this recipe.
donna suer dbsuer - Jan 7, 2012
Hey Deb, you're my neighbor! I'm in Coeur d'Alene! Thanks for the recipe sounds great! Gonna try it.
deb baldwin messinthekitchen - Jan 7, 2012
Well, Hello Donna..you sure are. Welcome to JAP. Very nice people here and great recipes! If you need any help, just ask and someone will help you!