Venison Swiss Steak

2
deb baldwin

By
@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.

Rating:
★★★★★ 1 vote
Comments:
Serves:
4
Prep:
15 Min
Cook:
2 Hr 30 Min
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

Step-By-Step

1Prep 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.
2Flour both sides of steaks and place in skillet. Add your seasonings of salt, pepper & garlic powder to taste and brown one side.
3Turn 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.
4Serve over noodles or potatoes. I like a spoonful of sourcream on my swiss steak.

About Venison Swiss Steak

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