Venison Swiss Steak
- 2.5 pounds venison steak, cut into bite-size pieces
- 1/3 cup all-purpose flour
- 1 tablespoon paprika
- 2 teaspoons salt
- 2 teaspoons garlic powder
- 1 teaspoon pepper
- ¼ cup canola oil
- 2-½ cups fresh tomatoes tomatoes, seeded and diced
- ¾ cup frozen peas, thawed
- 2 cups onions, sliced
- 1 medium-sized green bell pepper, cut into rings
- 1 medium-sized red bell pepper, cut into rings
- Combine together flour, paprika, salt, garlic powder and pepper. Toss venison pieces in this mixture until fully coated.
- Pour canola oil in a heavy, bottomed skillet and place over medium heat. Fry venison pieces in batches until browned. Remove from oil with a slotted spoon and set aside.
- Spread about 1 cup tomatoes, 1 cup onions and half the red and green bell peppers on the bottom of a 4-quart pot or pan. Arrange fried venison pieces over vegetables and cover with remaining vegetables, including peas. Pour in about ¼ cup water. Cover and cook over medium heat for 12 to 15 minutes or until it comes to a boil. Reduce heat to low and continue cooking, covered, for another 1-½ to 2 hours or until venison is tender. Serve while hot.
- Spoon venison with vegetables and sauce over steamed plain rice or noodles. You may substitute beef in place of venison if venison is not available.
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Tagged with: beef • beef dinners • beef recipes • dinner • dinner recipes • Game • meat • Soups and Stews • Steak • swiss steak • swiss steak recipes • venison • venison recipes • venison steak • venison steak recipes • Venison Swiss Steak
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