Venison Swiss Steaks

Tomorrow is the opening day of gun season for deer in Seneca County.  Here is a tried and true way to make venison steaks, enjoy!

1 pound venison steak or boneless chops
1/4 cup flour, seasoned with salt and pepper
1 tablespoon olive oil
1 small onion (about 1/2 cup), chopped
1 clove minced garlic (1-2 teaspoons)
1/2 cup chopped carrot
1/2 cup chopped peppers
1/2 cup chopped mushrooms
1 pint diced tomatoes (fresh or canned)
2 teaspoon Italian seasoning or a mix of oregano, thyme, rosemary, basil, etc.
Salt and pepper to taste

Flour the venison steak and pound with a meat mallet until about 1/4-1/2 inch thickness.

In a large braising pan or cast iron skillet (properly seasoned, of course) heat the olive oil over medium high heat. Add the steaks and cook about 3 minutes until well browned. Flip and brown the other side. Remove the meat and set aside on a plate.

Add the onion, carrot, pepper, mushroom, garlic and 1 teaspoon herbs to the skillet. Saute the veggies 3-5 minutes. Push the veggies aside, put the steaks back in the pan, and arrange veggies around and on top of the meat.

Mix the other teaspoon of herbs with the tomatoes and pour on top of the meat and vegetables. Cover pan and cook in a 325 degree oven for 1 1/2 hours. Serves 4.

Can be served over brown rice or whole grain noodles with a side salad for a balanced, nutritious meal!

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