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Venison Swiss Steak
Venison
Products used in this recipe
Instructions
Recipes for a tender cut, a medium or tough cut and a tough cut.
- 1 1/2 to 2 pounds trimmed round or chuck steak (cut into 3/4 inch-thick slices)
- Salt and Pepper
- 1 1/2 cups all-purpose flour
- 3 Tbsp clarified butter or light cooking oil
- 1 1/2 cups thinly sliced red or yellow onion
- 2 Tbsp tomato paste or 1 cup tomato puree
- 1 1/2 cups beef stock or broth
- Enough water to cover
- Preheat oven to 300 degrees F
- Mix salt and pepper into flour. Dredge meat in flour to coat well. Shake off excess.
- At high setting, heat 2 tablespoons clarified butter or oil in a large fry pan or low-sided, flat bottomed casserole.
- When the butter or oil is very hot but not smoking, add meat and brown all sides (roughly 2 minutes). Cook meat in separate batches if necessary to avoid crowding in pan. Remove meat from pan and set aside.
- Add remaining butter or oil and saute onions.
- Stir in tomato paste or puree, stock or broth, and pinch of salt and pepper. Add steaks and position in a single layer. Cover with water.
- Bring to a boil, cover tightly, and bake in oven for 2 1/2 hours.
- Remove from oven. Place steaks on plates. Serve with mashed potatoes. Pour sauce from pan over everything.
Serves four people
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