It’s hunting season in our neck of the woods and time to give thanks for more meat for the freezer. Swiss Steak is just about our favorite way to eat venison.
Pounding the meat with a meat tenderizer, and cooking it in tomatoes both serve to tenderize the venison. Venison Swiss Steak makes a hearty winter meal and is really great served with mashed potatoes.
If you’re not sure if you like venison, this is the recipe for you. It’s nice and tender, and the chili sauce really does hide any wild taste, if that’s a problem for you.
Do you eat venison? What’s your favorite way to cook it?
More Posts You’ll Love
Venison Salisbury Steak with Mushroom Gravy
Hunter’s Pie with Jerusalem Artichoke
A Beginner’s Guide to Loving Venison
Canning Venison with the Hot Pack or Raw Pack Method
3 Easy Dehydrator Jerky Recipes
Venison Swiss Steak
Ingredients
- 2 pounds boneless venison steak
- 1 cup arrowroot powder or flour
- 1 teaspoon sea salt
- 1/2 teaspoon pepper
- lard, tallow, or coconut oil as needed
- 4 cups chili sauce*
Instructions
- Mix the arrowroot or flour, sea salt and pepper.
- Dredge the meat in the seasoned arrowroot.
- Using a meat tenderizer, pound the steak until it is approximately 1/4″ thick, adding more arrowroot or flour as necessary.
- Brown both sides of the meat in lard or coconut oil in a heavy skillet which has been heated to medium-high.
- As each piece is browned, add it to an oven proof casserole dish.
- Pour the 4 cups of chili sauce over the meat.
- Cover and bake in a 325°F oven for 1 1/2 – 2 hours until the meat is tender.
