Venison Swiss Steak[/b]

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.