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?
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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.
Notes
Thank you for visiting Learning And Yearning. May "the LORD bless you and keep you; the LORD make his face shine upon you and be gracious to you; the LORD turn his face toward you and give you peace." Num 6:24-26
Erin says
good idea! I try and try to like venison, but so far I’ve only had success with back strap, jerky and sausage. My husband would love it if I would cook it more often though.
Kena Waggoner says
Hi Erin,
Venison is our main protein source, so I thought I’d share my de-gaming secret. Marinate pieces of venison in apple cider. When you defrost ground venison pour off all blood and do a quick rinse before proceeding with your recipe. Also I make sure all silvering is removed from the cuts of meat. When I have the meat processed I request no artificial fat be added to anything and only beef or pork fat in our sausage. Also, it’s important to me that our deer brought in is the deer we receive back, also the same goes for or other meats, reason being I know how they were handled prior to butchering.
I hope this helps you and your family enjoy your harvest.
Susan Vinskofski says
Thank you for your helpful tips!!!
Kathy @ Mind Body and Sole says
This looks really good! I haven’t had venison in sooo long! 🙁 Thank you for sharing on Wildcrafting Wednesday! 🙂 That chili sauce recipe looks pretty good too! 🙂
Jill @ Modern Alternative Kitchen says
Thank you for sharing at Meal Plan Monday! Hope to see your latest post at tomorrow’s link-up!
Kara says
We adore this recipe!