Venison Swiss Steaks
By Dixie Dave Minar
8-10 ounce steak (per person and pounded with a meat mallet to break up the fibers.
1 large onion, diced medium
5-6 stalks of celery, diced medium
4 tablespoons Worcestershire sauce
1 large can of stewed tomatoes, chopped coarse and drained.
3 cups of homemade gravy (or 2 12-ounce jars of beef gravy, or 3 cups of water and bouillon cubes and roux, or cornstarch to thicken.)
Salt and pepper to taste
Flour to dredge
4 bay leaves
1 cup of hearty red wine
3-4 cloves of garlic, diced fine
1 tablespoon Marjoram
Instructions:
Dredge the steaks in flour. Heat a heavy pan and add a small amount of oil to brown the meat on both sides. Remove, and in the same pan, saute the onion, celery, garlic and spices for about 3-4 minutes. Deglaze the pan with wine and Worcestershire sauce. Reduce to 3/4 volume. Now, add the tomatoes that have been coarsely chopped and ½ juice. Save the rest, in case the sauce becomes too thick. Add the gravy, then thicken, if necessary. Return the meat to the sauce. Bake in a covered casserole dish at 350 degrees for 1-½ hours, longer if not tender.
|
|
