Swiss Venison Steak
Swiss Venison Steak offers tender, flavorful venison enhanced with hearty vegetables and a savory tomato-based sauce, perfect for a comforting meal with rich Swiss influences.
Ingredients
- 1 1/2 lb. boneless venison steak ⓘ
- 1/2 c. all-purpose flour ⓘ
- 1/2 tsp. salt
- 1/2 tsp. pepper ⓘ
- 1/4 c. bacon drippings ⓘ
- 2 large onions, sliced ⓘ
- 2 c. hot water ⓘ
- 1 (16 oz.) tomato sauce ⓘ
- 2 carrots, shredded ⓘ
- 1 green pepper, chopped ⓘ
- 1 stalk celery, chopped ⓘ
- 1 Tbsp. sugar
- 1 Tbsp. Worcestershire sauce ⓘ
Instructions
- Trim excess fat from the venison and cut into serving-sized pieces.
- Pound the venison to 1/4-inch thickness.
- In a shallow dish, combine all-purpose flour, salt, and pepper.
- Dredge the venison pieces in the flour mixture, coating well.
- In a large skillet, heat bacon drippings over medium heat.
- Add sliced onions and cook until golden brown.
- Add the floured venison pieces and brown on all sides.
- Pour in hot water and tomato sauce, stirring to combine.
- Add shredded carrots, chopped green pepper, and chopped celery.
- Stir in sugar and Worcestershire sauce.
- Reduce heat, cover, and simmer for about 45-60 minutes until the venison is tender.
- Serve hot with your choice of side dishes.
Tips & Substitutions
To enhance the flavor of the Swiss Venison Steak, consider marinating the meat in Worcestershire sauce and herbs for a few hours before cooking. If you don't have bacon drippings, you can substitute with vegetable oil or butter. For added depth, sauté some garlic along with the onions. Remember to adjust the seasoning to taste, especially if using low-sodium tomato sauce.
Serving Suggestions
Serve Swiss Venison Steak with mashed potatoes or egg noodles to soak up the flavorful sauce. A side of roasted vegetables or a fresh salad can add brightness to the meal. For an adventurous twist, try pairing it with Bavarian Style Sauerkraut for a hearty, rustic experience. This dish also goes well with crusty bread to help capture the sauce.
Storage & Reheating
Leftover Swiss Venison Steak can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the steak in a skillet over low heat, adding a splash of water or broth to prevent drying out. Cover to retain moisture and heat until warmed through. Alternatively, you can use the microwave, but be cautious not to overcook the meat.
Nutrition & Diet Analysis (per serving)
Each serving of Swiss Venison Steak contains roughly 426 calories, with 10g protein, 92g carbohydrates, and 6g fat. It is an excellent source of vitamin C (112% of the Daily Value), vitamin A (99% of the Daily Value), and dietary fiber (63% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 2242mg per serving (97% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
What can I use instead of venison for this recipe?
If venison isn't available, you can substitute with beef or pork, adjusting the cooking time as needed since these meats may require different cooking durations. Look for cuts like beef round steak or pork loin for a similar texture and flavor profile.
Can I make this dish in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. After browning the venison and onions, transfer everything to the slow cooker. Add the remaining ingredients and cook on low for 6-8 hours or high for 3-4 hours, until the venison is tender.
How can I make this dish spicier?
To add some heat to the Swiss Venison Steak, consider incorporating crushed red pepper flakes or a dash of hot sauce into the sauce mixture. You could also add chopped jalapeños or a pinch of cayenne pepper to the vegetable mix for a flavorful kick.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).