Dining with Pat – Venison

The deer hunting season is almost upon us and thousands of deer hunters will be heading up north to their favorite campsite destination, hoping to bag an eight or more point buck.  If you are lucky enough to be a recipient of a hunter’s bounty and are willing to try a recipe for venison, the following is a delicious feast.

Venison, the edible flesh of deer, is virtually a no-fat meat; therefore, it requires tenderizing. Tenderizing can be done the day before cooking the venison by placing the venison steaks in a marinade of your favorite oil, vinegar and spices.

VENISON SWISS STEAK

  • 6 venison steaks, tenderized, about ½ pound each
  • ½ cup flour
  • ½ teaspoon each of salt and pepper
  • 3 tablespoons cooking oil
  • 2 large onions, cut into ¼ inch thick slices
  • 4 cups pf stewed tomatoes
  • 1 teaspoon paprika

Preheat the oven to 325 degrees. Combine the flour, salt, pepper and paprika. Dredge the venison steaks in the seasoned flour mixture, coating both sides. Heat a heavy frying pan over medium-high heat, add the oil, and brown both sides of the steaks. Don’t crowd the steaks when browning . . . it’s best to brown one or two at a time.

Place the browned venison steaks in a large, lidded baking dish and add the remaining ingredients, placing some of the tomatoes under the steaks. Cover the dish and place in the oven, baking for 2 to 3 hours, or until the meat is “falling-apart” tender. Serve over garlic mashed potatoes or hot buttered noodles. You will enjoy this one!

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