VENISON SWISS STEAK

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Venison Swiss Steak image

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.

Provided by Catnip46

Categories     Wild Game

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 15

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

Steps:

  • Preheat oven to 350.
  • Pound steaks on both sides.
  • Add seasonings to flour. Dredge meat in flour mixture.
  • Melt butter in large skillet or kettle
  • Add steaks, brown on both sides.
  • Slice onions and add to meat.
  • Cook until brown.
  • Add tomatoes, wine, Worcestershire sauce and garlic.
  • Pour into casserole dish.
  • Cover and bake in oven 2-3 hours or until meat is tender.
  • Last 5 minutes add sliced mushrooms.
  • 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.

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