Post by archerychic on May 24, 2013 12:07:48 GMT -5
Ingredients
•6 venison steaks, tenderized, about 1/2 pound each
•1/2 cup flour
•1/2 teasthingy each of salt and pepper
•3 tablesthingys cooking oil
•1 onion chopped
•2 15 ouce cans of stewed tomatoes, chopped, with liquid reserved
•1 teasthingy paprika
•2 tablesthingys of Worchestershire sauce
Preheat the oven to 325 degrees Fahrenheit. 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, and mix a bit to get some of the tomato and onion under the steaks. Cover the dish and place it in the oven, baking for 2 to 3 hours, or until the meat is falling apart tender.
OR if you want to cheat a little........
Mix salt and pepper with the flour,and dredge the steaks in the flour mixture. Place the steaks in a large baking bag (these can be found in the same aisle of the grocery store as aluminum foil... they are made by Reynolds) on a large flat baking sheet or dish. Mix all remaining ingredients including any of the leftover flour mixture together in a bowl. Pour the tomato mixture over the steaks and close the bag using the ties that are included with the baking bags. Cut 4 1 inch slits in the top of the bag to allow it to vent. Bake at 350 degrees for at least 1 hour or until the steaks reach the desired level of tenderness. Serve with mashed potatoes or cooked egg noodles.
This recipe can also be used in a slow cooker... just watch the liquid level so it doesn't go dry...