Friday, November 20, 2009

Venison steaks! Tomorrow is opening day for Deer (gun) in Seneca County

Here is tried and true way to make venison steaks....

Swiss-steak Style Venison
1 lb. venison steak or boneless chops
1/4 cup flour, seasoned with salt and pepper
1 T. olive oil
1 small onion (about 1/2 cup), chopped
1 clove of minced garlic (1-2 tsp)
1/2 cup chopped carrot
1/2 cup chopped peppers
1/2 cup chopped mushrooms
1 pint diced tomatoes (fresh or canned)
2 tsp Italian seasoning or a mix of oregano, thyme, rosemary, basil, etc.
salt and pepper to taste

Flour the venison steak and pound with a meat mallet until about 1/4-1/2" thickness. In a large braising pan or cast iron skillet(properly seasoned, of course)heat the olive oil over medium high heat. Add the steaks and cook about 3 minutes until well browned. Flip and brown the other side. Remove the meat and set aside on a plate. Add the onion, carrot, pepper, mushroom, garlic and 1 tsp herbs to the skillet. Saute the veggies 3-5 minutes. Push the veggies aside, put the steaks back in the pan, and arrange veggies around and on top of the meat. Mix the other 1 tsp herbs with the tomatoes and pour on top of the meat and vegetables. Cover pan and cook in a 325 degree oven for 1 1/2 hours. Serves 4. Can be served over brown rice or whole grain noodles with a side salad for a balance, nutritious meal!

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