Venison Swiss Steak
This recipe for venison swiss steak is tasty and tender. The inspiration for the recipe comes from my mother's recipe she used for beef round steak. The only difference is that venison steak is substituted for the beef steak.
Until recently, I believed that swiss steak recipes originated in Switzerland. I learned the error of my thinking after reading this Wikipedia article about swiss steak. It seems that swissing is a process of tenderizing tough and inexpensive cuts of meat. You learn something new every day!
Venison Swiss Steak Recipe
Momma made her swiss steak with lots of onions and tomatoes, and then served it with mounds of mashed potatoes. Here's my version, substituting venison for beef round steak.
- 6 venison steaks, tenderized, about 1/2 pound each
- 1/2 cup flour
- 1/2 teaspoon each of salt and pepper
- 3 tablespoons cooking oil
- 2 large onions, cut into 1/4 inch thick slices
- 4 cups of stewed tomatoes
- 1 teaspoon paprika
Preheat the oven to 325 degrees Fahrenheit. Combine the flour, salt, pepper and paprika. Dredge the venison steaks in the seasoned flour mixture, coating both sides. Heat a heavy frying pan over medium-high heat, add the oil, and brown both sides of the steaks. Don't crowd the steaks when browning...it's best to brown one or two at a time.
Place the browned venison steaks in a large, lidded baking dish and add the remaining ingredients, and mix a bit to get some of the tomato and onion under the steaks. Cover the dish and place it in the oven, baking for 2 to 3 hours, or until the meat is falling apart tender.
Before serving, give the pot of venison swiss steak a final stir to break up the meat a little. Serve over garlic mashed potatoes or hot buttered noodles. I know you'll enjoy this one!
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