Venison (Deer-Elk-Etc.) Swiss Steak Recipe

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Venison (Deer-Elk-Etc.) Swiss Steak Ingredients

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A Recipe for
Venison (Deer-Elk-Etc.) Swiss Steak

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Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.

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Food Tip
Most food borne pathogens thrive at room temperature or in warm water. Use your refrigerator to thaw foods by moving them from the freezer to the refrigerator one or two days before you plan to cook them. An alternative method for thawing is the microwave oven. However, if thawing is done in the microwave oven, the thawed food must be cooked immediately afterward.

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No man is lonely eating spaghetti; it requires so much attention.
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Do vegetarians eat animal crackers?
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Venison (Deer-Elk-Etc.) Swiss Steak

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Venison (Deer-Elk-Etc.) Swiss Steak Directions

3 lb round steak 3/4-1" thick --
: cut 3" X 4"
1/2 c flour -- for dredging
1/2 ts salt -- for dredging
1/2 ts black pepper -- for
: dredging
1/2 c bacon grease
1 cn stewed tomatoes
1 md onion -- chopped fine
1 lg carrot -- chopped fine
1 cn beer (dark beer is best!)
1 TB Worcestershire sauce
1/2 ts ground marjoran (or thyme)
2 cubes beef bouillon
1 TB brown sugar
: salt & pepper to taste

Dredge your meat pieces in salted and peppered flour with the dry
mustard sprinkled over it and brown pieces in bacon grease. Put in
covered casserole or crock pot and cover with a mixture of all the
other ingredients. Add enough liquid(stock or water) to make sure
pieces will be under. Bake covered at 300 degrees F. for 2 1/2-3 hrs
until meat is tender. Take off cover and bake until sauce is good and
thick.

Recipe By : Outdoors Recipe Page

From: Mastercook Mac Date: Wed, 9 Oct 1996 17:49:36
0000

Serves: 1

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Venison (Deer-Elk-Etc.) Swiss Steak Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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