I hadn't made vension swiss steak for years, but reaquainted myself with it last night, and it was better than I remembered it.

Easy recipie. Probably most of you already make it.

Mix a cup of flour with a little salt and pepper.
flour your venison steaks and shake off excess. (I pounded the steaks first to make them thin)
Fry them up just a bit on both sides in hot olive oil.
Put them in a baking dish.
Depending on how many are eating, add canned whole tomatoes and the juice. Probably two or three tomatoes per person.
add Sliced Green Pepper into 1/2 inch slices. Probably 1/2 green pepper per person.
add Sliced up Sweet Onions. Probably 1/4 large onion per person.
add Salt and pepper.
Cover with the baking pan cover or aluminum foil.
Bake at 350 for 1 hour.

Serve with boiled potatoes. the juice will make a fantastic tasting gravy.

I like a nice stout red wine with this dish.

Anybody make it differently?

I make a similar dish with elk steaks, except I just pour salsa onto of the meat, excellent!!!

quote:

Easy recipie. Probably most of you already make it.

Mix a cup of flour with a little salt and pepper.
flour your venison steaks and shake off excess. (I pounded the steaks first to make them thin)
Fry them up just a bit on both sides in hot olive oil.
Put them in a baking dish.
Depending on how many are eating, add canned whole tomatoes and the juice. Probably two or three tomatoes per person.
add Sliced Green Pepper into 1/2 inch slices. Probably 1/2 green pepper per person.
add Sliced up Sweet Onions. Probably 1/4 large onion per person.
add Salt and pepper.
Cover with the baking pan cover or aluminum foil.
Bake at 350 for 1 hour.

Serve with boiled potatoes. the juice will make a fantastic tasting gravy.

I like a nice stout red wine with this dish.

22-

That sounds great, I think I will substitute Poblano peppers instead of bell peppers for a bit of south-west flair.

Can't wait to try it!

.30 Caliber

Let me know how it tastes with those Poblano Peppers.

22WRF-

Give me some wine recommendations if you don't mind. I am thinking a really bold Cabernet?

30 Caliber

I like the Cabs and the Pinot Noir. But I don't look at the label cause I can't really tell the difference between an expensive one and a cheap one. So I buy em cheap and just drink them. Heck, I even like Mogan David Concord Grape wine.

quote:

Originally posted by 22WRF:
30 Caliber

I like the Cabs and the Pinot Noir. But I don't look at the label cause I can't really tell the difference between an expensive one and a cheap one. So I buy em cheap and just drink them. Heck, I even like Mogan David Concord Grape wine.

What, no MD 20/20? I also enjoy all of the Boone's Farm offerings. We don't get venison swiss steak or chicken fried venison down here at the mission, ya know?

after browning the cutlets, drain oil, add splash of olive oil a tblspn or 2 of butter, bring to heat(butter beginning to brown and smell nutty) add several cut up cloves of garlic, brown slightly, add whole diced red onion and sprinkle of salt and pepper, sautee till color on onion begins to fade, add 1 pkg of fresh mushrooms-sliced little more s&p. cook, stirring often 10 mins then add some flour(tblspn or 2 depending on how much oil's left in skillet) stir in well and cook several minutes, add 1 cup of the red wine you're drinking w/ the meal, cook stirring often till reduced by a third, add i can beef or chicken broth( low salt preferably), small can no salt tomato sauce, 1 jar beef gravy. bring to boil, lower heat to simmer, taste liquid and adjust if necessary, add back cutlets and submerge in gravy. cook 45-60 min at simmer add liquid if necessary as you go if it gets too thick taste frequently and adjust according to preference.tastes even better the next day. crusty bread or bisquits for sopping, egg noodles make a nice bed. frozen peas go real well too. try a kenwood zinfandel, zaca mesa syrah, penfolds shiraz/cab blend.

22WRF-

Man, I agree, price tag is no way to judge wine. Two of my personal favorite wines are Cabernets and they are both from Texas. Do, you use steaks cut from the hams, or backstraps or does it matter?

upIndjake-

Now you have me drooling all over myself like my big old Labrador Retreiver. That's a great sounding formulation.

.30 Caliber

I don't know where the steaks come from. I am very fortunate to have a brother who used to work as a butcher. He does a beautiful job cutting up and wrapping my deer but he just writes STEAK on the package.

I am sure my recipie would be good by adding some other ingredients such as suggested by upindjak. However, I don't like recipies that add so much that you can't tell your eating venison anymore unless what I am cooking is an old swamp buck who has been eating tree buds. this year I was fortunate to get one that had been eating corn, and he is damn good.

.30 cal...i wouldn't use the backstraps for anything other than grilling or broiling to tell the truth ( love 'em wrapped in bacon or cubed on a kebab), unless the meat was damaged or freezer burnt or real old, then i'd grind it up. rump/shoulder steaks work for swiss steak and really any cut other than the brisket that you can get cutlet/steak fillets from. the key is to run the fillet thru a tenderizer or use a jaccard or the pointy side of a meat mallet.

to .22 wrf, i know what you're saying re: masking the meat's flavor but necessity is the mother of invention so when your wife doesn't dig the game you bag you have to find a way to get her to like it so her bad attitude doesn't turn the kids off to it. the gravy etc is the path of least resistence for me. most folks don't even know they're eating game (i know that kind of defeats the purpose) and those that do are always asking me for more. besides my wife and i both grew up w/ Irish moms whose idea of dinner involved boiled veggies, boiled potatoes and roasted meat all of which was plain,plain.plain and very well done. my German grandma made killer gravies for everything so i've kinda incorporated some of her into my cooking and left the boiled dinners behind. the key for me is to feed some folks and see them clean their plates and ask for more. it makes me happy. i don't have an audience that will appreciate an elk steak or a whitetail backstrap or black bear sausage so i've learned to adapt.
however, when the wife's away daddy's grilling meat and eating beans and bisquits!

22WRF-

Just one word, "Amazing!!!!!!!!!!!"

The sure sign that I have done a good job with meat is when my wife finishes her serving. My wonderful bride had "seconds" tonight.

BTW, I used the Poblanos and it was great. Spiced it up a tad but, not overpowering. My only regret is that I did not have any bisquits for sopping.

Great call on the wine, too. I served a really bold South African Cab and it was the perfect compliment.

22WRF, thanks!!!

I have a variant of this I want to try, I'll post when I have given it a try.

30 Cal.

Now I am going to have to try it with the Pablanos. Thanks for the idea.

Here's an inexpensive yet good-working tenderizer to make Swiss steak with--or as we say in Texas, Chicken-fried steak! If my venison is tougher than I like, I just run it through this gadget a couple of times--in different directions.

http://hunting.about.com/gi/dynamic/offsite.htm?zi=1/XJ...ww.mrtenderizer.com/