Venison Swiss Steak | December 2013
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We are fortunate to have the resources to have venison in our freezer from my husband and son. It does have a different flavor as all meats have their own distinctive flavor. I find that recipes with full rich flavors work well for us. |
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Baking temp: 350˚
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1. Dredge steak with flour and season with salt and pepper. 2. Brown in margarine/olive oil on both sides. 3. Add other ingredients. 4. Cover and bake for 1 1/2 hours in a 350˚ oven or until tender. 5. Make a gravy from the drippings in the pan.
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Enjoy! Let me know what you think, what would you like or would change within this recipe? Send your thoughts or recipe requests to contactus@arnettsacres.com. Thank you. |
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