venison swiss steak
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.
prep time
15 Min
cook time
2 Hr 30 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 4 or 5 large venison steaks
- 1/2 cup flour
- 4 tablespoons butter crisco
- - salt & pepper to taste
- - garlic powder to taste
- 1 large onion, chopped
- 2 cans 14 1/2 oz - diced tomatoes (plain, stewed, etc)
- 1 can tomato sauce
- 1 tablespoon worcestershire sauce
- - a dab of butter as needed
How To Make venison swiss steak
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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.
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Step 2Flour both sides of steaks and place in skillet. Add your seasonings of salt, pepper & garlic powder to taste and brown one side.
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Step 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.
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Step 4Serve over noodles or potatoes. I like a spoonful of sourcream on my swiss steak.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Beef
Category:
Other Main Dishes
Category:
Steaks and Chops
Category:
Wild Game
Keyword:
#venison
Ingredient:
Wild Game
Culture:
American
Method:
Stove Top
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