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Venison Swiss Steak
Submitted by Gary from Arizona.
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~ 2 lb’s deer round steaks, 1/4" thick
~ 3 tbsp flour
~ 1 tsp salt
~ 2 tbsp oil
~ 1 16 oz can diced tomatoes, undrained
~ 1 small onion, chopped
~ 1 stalk celery, chopped
~ 1 carrot, thinly sliced
~ 1/2 tsp Worcestershire sauce
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Combine the flour and salt together. Pound 2 tbsp of this mixture into the steaks.
After meat is pounded, sprinkle on a little water to both sides and rub more flour into the meat.
Heat the oil in large skillet. Add the meat and brown on both sides. Drain.
Add the tomatoes, onion, celery, carrot and sauce. Cover and simmer 1 hour or until the meat is tender.
Remove the meat and keep warm. Skim off and fat from the tomato mixture.
Combine 1/4 cup of water and a little flour. Stir into the mixture and heat until thick. Stir constantly.
Serve the meat and sauce over mashed potatoes, noodles or rice.
Enjoy.
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