Best Venison Swiss Steak Recipes

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VENISON SWISS STEAK IN SOUR CREAM



Venison Swiss Steak in Sour Cream image

Can substitute any red meat. The directions call for baking in oven but I like to simmer most of my recipes on top of the stove for 2-3 hours. It is much easy to taste the meat to see if it's tender. I also like to add broccoli to this sometimes.

Provided by Catnip46

Categories     Wild Game

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 12

2 lbs venison sirloin or 2 lbs round steaks, 1 inch thick
1/4 cup bacon fat or 1/4 cup other fat
1 garlic clove, crushed
1/4 cup onion, minced
2 cups water
1 bay leaf
1 cup tart fruit juice, cranberry or 1 cup apple
8 peppercorns
1 teaspoon salt
1 tablespoon butter
4 tablespoons flour
3/4 cup sour cream

Steps:

  • Cut venison into 2 inch pieces.
  • Melt fat in heavy skillet. Add meat and garlic and saute until brown on all sides.
  • Arrange meat in 2 quart casserole.
  • Put onions in skillet and cook 2 minutes in remaining fat.
  • Add to onions the water, juices, bay leaf, peppercorns and salt.
  • Pour this mixture over venison in casserole.
  • Bake in slow oven 325 degrees for 1-2 hours or until meat is tender.
  • Melt butter in fry pan, stir in flour. Stir constantly until smooth.
  • Add sour cream and cook at low temperature for five minutes.
  • Pour over meat in casserole.
  • Serve immediately with buttered noodles or plain noodles.

Nutrition Facts : Calories 444.2, Fat 32.5, SaturatedFat 14.7, Cholesterol 119, Sodium 498.6, Carbohydrate 6, Fiber 0.2, Sugar 0.3, Protein 30.3

VENISON SWISS STEAK



Venison Swiss Steak image

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.

Provided by deb baldwin

Categories     Steaks and Chops

Time 2h45m

Number Of Ingredients 10

4 or 5 large venison steaks
1/2 c flour
4 Tbsp butter crisco
salt & pepper to taste
garlic powder to taste
1 large onion, chopped
2 can(s) 14 1/2 oz - diced tomatoes (plain, stewed, etc)
1 can(s) tomato sauce
1 Tbsp worcestershire sauce
a dab of butter as needed

Steps:

  • 1. Prep 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.
  • 2. Flour both sides of steaks and place in skillet. Add your seasonings of salt, pepper & garlic powder to taste and brown one side.
  • 3. Turn 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.
  • 4. Serve over noodles or potatoes. I like a spoonful of sourcream on my swiss steak.

VENISON SWISS STEAK



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.

VENISON SWISS STEAK MEDITERRANEAN (SLOW COOKER)



Venison Swiss Steak Mediterranean (Slow Cooker) image

This recipe was originally for beef round steak, but I've only used boneless venison steaks with it. If you prefer, you can thicken the sauce with cornstarch. The steaks become melt-in-your-mouth tender if you cook it on low and this is absolutely fabulous over mashed potatoes! From Company's Coming Slow Cooker Recipes.

Provided by CountryMama

Categories     Deer

Time 8h15m

Yield 6 serving(s)

Number Of Ingredients 7

2 cups spaghetti sauce
1/2 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon pepper
1 3/4 lbs boneless venison steak, cut to fit crockpot
2 medium onions, cut into chunks
2 cups small whole fresh mushrooms

Steps:

  • Stir first 4 ingredients together in bowl.
  • Place steak pieces in 3 1/2 quart (3/5 L) slow cooker. Pour 1/3 of sauce over and between pieces.
  • Sprinkle onion and mushrooms over top.
  • Pour remaining 2/3 of sauce over all.
  • Cover and cook on Low for 7-9 hours or on High for 3 1/2 to 4 1/2 hours.

VENISON SWISS STEAK



VENISON SWISS STEAK image

Categories     Game

Yield 8 servings

Number Of Ingredients 11

2 lbs venison or beef round steak
1/4 t paprika
1/4 t pepper
1 T olive oil, divided
1 1/2 c chopped onion
1 (14 1/2 oz) can diced tomatoes
1 (1 oz) envelope dry onion soup mix
1/2 c dry red wine
1/4 t Herbes de Provence
1 T cornstarch
2 T water

Steps:

  • 1. Trim fat from meat. Flatten to 1/2" thickness between 2 sheets of heavy duty plastic wrap. Cut into 8 portions. Sprinkle with paprika and pepper. 2. Heat 1 t oil in skillet. Brown steaks in 2 batches. Put meat in crockpot. Add onion to skillet and saute 5 minutes. Add tomatoes, soup mix, wine and herbs; stir well. Bring to a boil and pour over steaks in crockpot. Cover with lid. Cook 1 hour on high. Reduce heat to low and cook 6-8 hours. 3. Place steaks on platter; increase heat to high. Combine cornstarch and water; stir into tomato mixture until thickened . Pour sauce over steaks.

VENISON SWISS STEAK



Venison Swiss Steak image

My husband loves this recipe. I made it up myself but it was at a time when I didn't have a lot in the pantry so its pretty easy. I make it in the crockpot so I can set it and go. I serve this with mashed potatoes and a salad.

Provided by Stephanie Morris @Rattailusa-67

Categories     Other Main Dishes

Number Of Ingredients 9

2 - venison round steaks
1/2 cup(s) flour
- fresh cracked pepper (whole pepper corns smashed in a frying pan with a jar bottom)
- salt
1 heaping tablespoon(s) beef - better than bullion
1 can(s) fire roasted diced tomatos
2 cup(s) water
- garlic powder or finely chopped fresh garlic to taste
1 tablespoon(s) monteray steak seasoning

Steps:

  • Cut round steaks into 4 pieces, season with garlic powder, salt, pepper and steak seasoning.
  • dredge in flour, reserve the remainder of the flour.
  • Lightly brown in hot frying pan with a little oil.
  • Put diced tomatos, bullion and water in crockpot add the round steak and push it under the sauce.
  • Sprinkle the remainder of the flour over the ingredients and give it a stir. Put the crockpot lid on and set the timer for 6 hours.
  • If you want a smooth gravy you can use a stick blender to make the gravy after you have removed the meat.

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