Sweet and Sour Venison Steaks
2 venison round steaks, cut 3/4" thick 1 1/2 cups brown sugar
6 Tbsp. olive oil 2 tsp. mustard
1 1/2 tsp. salt 2 Tbsp. vinegar
pinch of cayenne pepper
Place steaks in a Dutch oven and brown steaks in oil. Combine remaining ingredients to make sauce. Layer steak with sauce. Bake in a 350-degree oven 20 minutes per pound.
Swiss Venison Steak with Onion Soup
2 lbs. venison round steaks, cut 3/4" water
flour salt
shortening pepper
1 pkg. dry onion soup mix
Dredge venison steaks in flour. Melt shortening and brown venison steaks on both sides. Add dry onion soup mix and cover with water. Cover tightly and simmer on the top of the stove for 1 1/2 hours or until tender. Make gravy from drippings. Serves 2 to 4.
Swiss Venison Steak with Vegetables
3 lbs. venison flank or brisket steak 1 cup onion, diced
2 tsp. salt 1 cup carrot, diced
1/2 tsp. black pepper 1 can tomatoes
1 cup all-purpose flour 8 new potatoes, peeled
5 Tbsp. bacon drippings
Slit the steak vertically along the edges to keep the edges from curling. Mix salt and pepper and season one side of the steak with 1/2 of the mixture. Pound in as much flour as you can. Turn the steak over and repeat seasoning and pounding. Brown steak in bacon dripping on both sides. Spread onion and carrots over the steak. Add tomatoes. Cover and simmer over low heat 1 1/2 hours. Add potatoes, cook for an additional half hour or until potatoes are tender. Serves 3 to 4.