Intellectual activism in defense of the American way of life.
Swiss Steak with Venison
Deer Swiss Steak
Ingredients
- 2 lb. deer round or chuck steak
- 1/2 c. flour (seasoned with 1/2 tsp. salt and pepper)
- 1/4 c. vegetable oil
- 1 med. onion (chopped)
- 2 carrots (fine chopped or grated)
- 1 (#303) can sliced stewed tomatoes
- 1 tbsp. Worcestershire sauce
- Roux (2 tbsp. flour dissolved in 2 tbsp. melted butter)
- Salt and pepper to taste
Directions
- Heat oil in iron or heavy skillet over medium heat. Dredge steaks in seasoned flour and brown on both sides slowly over medium heat. Remove meat, set aside.
- Add 1 cup water, onion, carrot, Worcestershire sauce and stewed tomatoes. Stir while bringing vegetables to a boil. Reduce heat. Add meat. Cover and simmer until meat is tender. Remove meat carefully with slotted spoon or spatula. Place in serving bowl.
- Remove sauce from heat and stir in roux until smooth. Stirring constantly, heat to boiling over medium heat. Cook until slightly thickened. Taste, adjust seasonings. Pour over meat. Serve with mashed potatoes.
Search, share, and cook your recipes on Mac OS X with SousChef!
Print article | This entry was posted by David Veksler on 12/14/2009 at 12:21 am, and is filed under General. Follow any responses to this post through RSS 2.0. You can leave a response or trackback from your own site. |
about 11 months ago
Beef steak has always been my all time favorite dish and i am always looking for some new recipes that has steak as the main ingredient.’;*
about 2 months ago
Great recipe. Will be trying this out next hunting season