Tonight's Cook :: Venison Swiss Steak

Fidel

Not going to be photogenic, but maybe I'll snap a few shots of it anyway. I know it is going to be awful tasty.

Took four 1" thick diagonal slices of venison loin (aka backstrap) and pounded them to about 1/4" thick. Seasoned each side with salt and pepper, dredged in flour, then flash fried on each side in a little oil on the bottom of the dutch oven for about 2 minutes per side to get a nice crust. Pulled the meat out on a plate to rest.

Then I added the following to the dutch oven while the meat was resting:

1 thinly sliced yellow onion
1 thinly sliced bell pepper
3 stalks chopped celery
4 cloves minced garlic

Sauteed them for about 3-4 minutes, then added:

2 Tbsp tomato paste
1 14.5 ounce can diced tomatoes
1 Tbsp Worcestershire sauce
1.5 cups beef broth
1 tsp dried oregano
2 tsp smoked paprika
1 tsp crushed red pepper
2 pinches kosher salt
10 grinds black pepper


Stirred it all together, put the meat back in and made sure it was submerged under the veggies and liquids, then onto the egg at 325* to simmer for a couple hours.

The smell is incredible right now!

NoVA Bill

Hey Rod, that recipe is going to very good!

Good luck!

Fidel

The smell is heavenly. I mentioned to someone offline I might bathe in it it smells so good.

Boss Hogg

Somehow...Swiss Miss comes to mind. :huh:
Brian

Fidel

Trust me -- you do NOT want to see me in a little blue dress.

gdenby

Likewise, I think that's a very nice recipe. I will save it and give it to a friend at work who happens to have a backstrap.

"Sparky"

Will it be ready in 30 minutes,I can be there by then :P I wanna see pics man!!!! Sounds great

Boss Hogg

Rod, I just got back from visiting my son in Nevada this past week, and the first post I read was of you bathing in your swiss steak marinade!
Brian

Boss Hogg

Sparky, pics of the venison or of Rod bathing???
Brian

Fidel

Come on over. I need a decent photographer anyway.

I have cold beer and the football game is on all night.

"Sparky"

HAHAHA Brian,I was talkin about the little blue dress :silly: :laugh: :blink:

"Sparky"

Thanks Rod,but I have chicken and dumplings in the crockpot right now :(

Desert Oasis Woman

glad to at least see some tomato paste in that recipe, Fidel.
Ongoing "argument" around the Desert Oasis: with or without tomato for Swiss Steak

Fidel

tomato paste and a can of diced tomatoes....got to have tomatoes.

Our argument is whether or not to include bell pepper. My wife won't eat the venison, so I get to add the pepper with no argument.

Mike in Abita

That recipe is very close to the one I use for grillades (Gree-odds) add a 1/4 tsp of cayenne and two bay leaves and you are there.

I know that aroma you are smelling and it is one of the most comforting smells out there.

Can't wait to see the final photos. If it ends up like Grillades it wouldn't be as nearly photogenic as it is delicious. I usually serve mine over broad egg noodles, but have been known to spoon it over grits. Not sure if you'll have any left overs, but it will taste much better tomorrow.

Fidel

Just pulled it off now and it is resting. The aroma in the house is mesmerizing. Never heard of grillades before -- I'm so lacking in culture. My recipe is more or less a knock off of one Alton Brown uses, but I add the bell pepper, crushed red pepper, and tweak a few measurements to my liking.

I am serving over mashed potatoes....comfort food to get the chill out. I spent the afternoon outside finally taking down all the christmas decor and splitting enough firewood for the week...time to unwind with a nice dinner, a nice glass of scotchy scotch scotch, and watch a little football in front of the fire.

I took a photo right before I pulled the DO off the egg, and I'll take a plated photo as well.

Fidel

Like I thought, not real photogenic, but it was sure tasty.

The meat cut with a fork, well didn't really cut, more just fell apart. Super tender and just the slightest hint of gaminess to remind me it was venison and not beef. I'll probably add a touch more crushed red pepper next time for just a tad more punch.

This is certainly a recipe to try again. Served over a bed of mashed potatoes and a lot of the pan gravy on top of the meat and veggies. Very good comfort food in the winter.

Fidel

This is what the venison looked like a couple weeks ago.

Direct link instead of inline photo because it's a little graphic and may offend some folk that are much more sensible than I.

Raw Venison

cookn biker

That looks like terrific comfort food! Recipe sounds great.

Mike in Abita

I can taste that from here, looks perfect. Might have to whip up a pot full tomorrow.

Boss Hogg

Rod, You got my attention. Just got two venison steaks out of the freezer. doing your swiss steak tomorrow night without the bath!
Brian

Beli

Se vé delicioso Rod.......copied it to my favourites....take care my friend!!

Fidel

Hope you enjoy. The key is to pound them thin with a tenderizer.

FlaPoolman

Looks pretty photogenic to me, I can almost taste it. Glad you put that one up instead of the bathing in the blue dress :laugh:

NoVA Bill

Hey Rod, that looks like a dish I used to get at a gasthof in Waldorf, Germany but over noddles...yum!

Fidel

I have a great recipe for ghoulash that I am going to try to modify for venison next weekend. I'll serve that over homemade egg noodles.

Humphrey Chimpden Earwicker

i love venison. i wish we had two-buck/ten doe limits...

up here deer season is about an hour and a half and it is damn near catch-n-release

Canugghead

beautiful cook Rod.
-Gary

Rib Bones

Looks very tasty! Unfortunately, no venison in the freezer. Think I may try it with round steak in the meantime. Thanks for sharing.

NoVA Bill

Hey Rod, I'm lookig fwd to that recipe.

Thanks!