Venison Swiss Steak

Submitted by Catnip46

"Got this from a 1989 NAHC Wild Game Cookbook. Easy to make and very tasty. Quick bow hunter tip: How to make a inexpensive wind indicator. "Air flow indicator" is a fancy name for an eight inch length of sewing thread tied to your bow's upper limb tip and used as a fast indicator of the direction of flow of a light breeze. It is not essential, but it can be valuable. Always pay attention to wind direction."

 

• Ready In: 2hrs 30mins
• Ingredients: 15
• Serves: 6

ingredients

• 3 lbs venison steak
• 1⁄4 cup flour
• 1⁄2 teaspoon salt
• 1 dash pepper
• 1 dash cayenne
• 1 dash clove
• 1 dash thyme
• 1 dash nutmeg
• 2 tablespoons butter
• 3 large onions, sliced
• 2 cups canned tomatoes
• 1 1⁄2 cups Burgundy wine
• 1 1⁄2 tablespoons Worcestershire sauce
• 1⁄2 garlic clove
• 1 (4 ounce) can mushrooms, sliced

directions

1. Preheat oven to 350.
2. Pound steaks on both sides.
3. Add seasonings to flour. Dredge meat in flour mixture.
4. Melt butter in large skillet or kettle
5. Add steaks, brown on both sides.
6. Slice onions and add to meat.
7. Cook until brown.
8. Add tomatoes, wine, Worcestershire sauce and garlic.
9. Pour into casserole dish.
10. Cover and bake in oven 2-3 hours or until meat is tender.
11. Last 5 minutes add sliced mushrooms.
12. TIP: If using large cast iron fry pan or oven proof kettle (big enough to hold all ingredients) just cover and stick in oven. Saves on extra clean up.

Reviews

[KATHLEEN Woller]

Great recipe...have a lot of venison in the deep freeze and always appreciate a new venison recipe. Will definitely make this again.