Venison Swiss Steak
She is a Wonderful cook.
4 or 5 largevenison steaks
4 Tbspbutter crisco
·salt & pepper to taste
·garlic powder to taste
1 largeonion, chopped
2 can(s)14 1/2 oz - diced tomatoes (plain, stewed, etc)
1 can(s)tomato sauce
1 Tbspworcestershire sauce
·a dab of butter as needed
How to Make Venison Swiss Steak
- 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.
- Flour both sides of steaks and place in skillet. Add your seasonings of salt, pepper & garlic powder to taste and brown one side.
- 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.
- Serve over noodles or potatoes. I like a spoonful of sourcream on my swiss steak.