Wildgame Recipes: Venison Swiss Steak

Time to start in on some of that venison in the freezer! We wanted to share a few of our favorite wild game recipes! Hopefully you can try a few of these out for yourself!

Deer

Venison Swiss Steak

INGREDIENTS

One 1/2 lb round steak

Two Tablespoons of Worcestershire sauce

Three large onions (diced)

One medium sized celery stalk (diced)

One can of stewed tomatoes

Salt and Pepper

Preheat oven to 325 degrees. You want your steak to be around 1/2in thick. You are going to want to dredge it with flour and season it with salt and pepper. I also like to tenderize the meat after its covered in flour and seasoned.  Heat a large, heavy ovenproof skillet or Dutch oven over medium heat. Add 3 tablespoons of vegetable oil to the pan.  When the oil is hot, but not smoking, add the sliced onion. Cook, stirring until the onion is translucent and lightly browned. Remove the onion to a dish with a slotted spoon.  Add another tablespoon of oil to the pan if needed to cover the bottom of the pan. Next you are going to brown the steaks and after it is brown on both sides add in the rest of the ingredients then cover the pan and bake for about 1 1/2 to 2 hours, or until the steaks are tender. After steaks are done remove them from the pan to the plate then covering them in the sauce from the pan. Serve with baked or mashed potatoes for a great tasting venison meal!