2 lbs venison steaks
1 "“ 28 oz. can tomato sauce
1 "“ 28 oz. can whole tomatoes
1 large onion, chopped
2 stalks celery, chopped
2 carrots, sliced thick
4 potatoes, peeled and halved or quartered
Flour
Salt and pepper
Cut steaks into serving pieces Dredge in flour with the salt and pepper pound thin with a meat hammer. Brown in oil and place in a roast pan.
Add the tomatoes,sauce and veggies. Cook in the oven covered for 2-3 hrs at 350F until meat is fork tender
Drunken Venison Chops
6 thick Butterflied Venison Loin Chops
1 12-ounce bottle of beer
1/2 cup brown sugar
3 tablespoons lime juice
4 tablespoons minced onion
6 cloves garlic, peeled and chopped
2 tablespoons Worcestershire sauce
2 tablespoons brown mustard
2 tablespoons olive oil
1/2 teaspoon Tabasco sauce
Ingredients for Sauce:
1/2 cup white wine
1 shallot, finely chopped
2 tablespoons coarsely ground peppercorns
1 3/4 cups chicken stock
1 3/4 cups beef stock
1/2 cup heavy cream
Place Venison Chops in single layer in glass baking dish. Stir beer, sugar, lime juice, onion, garlic, Worcestershire sauce, mustard, oil, and Tabasco sauce in large bowl to blend. Pour marinade over chops. Cover with plastic wrap and refrigerate overnight.
Next Day:
Bring white wine, chopped shallot and ground peppercorns to boil in heavy saucepan, simmer until mixture is reduced by half, about 5 minutes. Add chicken stock and beef stock and boil until reduced to 2 cups, about 25 minutes. Add heavy cream and cook until sauce thickens enough to coat a spoon, about 6 minutes. (Peppercorn sauce can be made up to 1 hour ahead of time. Set aside at room temperature.)
Prepare charcoal (medium-high heat). Remove chops from marinade and grill, about 3.5 minutes per side for medium-rare. Bring peppercorn sauce to a simmer. Drizzle sauce over Chops.
Smothered Venison Steaks
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2-3 lbs. Venison round steak
2/3 cup flour
1 envelope onion soup mix
2 cans cream of mushroom soup
½ cup water
3 Tbs. oil
Sprinkle one side of steaks with flour and pound in flip and repeat, cut into serving portions. Heat oil in frying pan and brown steaks. Add water, onion soup mix and mushroom soup. Cover and simmer for about 2 hrs. or until tender.
When I am triming a roast and find that it ends up being cut up too much for a traditional roast, it becomes swiss steak.
2 cans of diced tomatos (14.5 oz.)
1 package onion soup mix (powder)
1 tbls vinager
1 small onion
1 venison roast (keep the pieces as large as possible after trimming)
Pour both cans of tomatos and vinager in a large zip lock bag and add venison. Let marinate in fridge for one day. Place half of the tomato marinade,venison and the onion soup packetinto a crock pot. Turn on high only until the crock pot warms up and then put on low.
Saute/carmalize the onion in a skillet and add the remaining half of the tomato marinade. Reduce until slightly thickened and add to the crock pot. Simmer in the crock pot for about an hour until the venison is pink (rare to medium rare to taste). Remove the venison and cut into bite size pieces and serve with the tomato liquid from the crock pot. Enjoy!
Dip meat in milk and egg mix, then in flour seasoned with salt,pepper, ,garilc salt, and Mrs Dash orignal seasoning. brown in crisco (do you want to live forever?) when browned cover with water, and simmerfor 2 hrs. keep covered with water. reduce juice in pan with the left over seasoned flour, thicken by boiling, use as gravy.
serve with mashed pototatos, use the above beer and wine (red is better) to wash it down!
I like tomatoes in mine as well.
Couple of big venison steaks, 6 big potatoes (or enough for 4) 4 cups frozen mixed veggies, 28 oz can chopped tomatoes, 1 med onion chopped.
Season steaks both sides with onion powder, garlic powder, salt and pepper. Place in the middle of the roasting pan. Place the potaoes on the outer edges. Spread veggies, onionsand tomatoes (juice included)over the steaks add maybe 1/2 can of water. Cover and into a 375'F oven 1hr 30 min. Uncover for another 15 minutes to brown the spuds. Serve with aforementioned beer and wine.
edit: Also works well with pork, beef or chicken just use your favourite spices for each.
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swiss steak
