Swissed Venison
By Hookemharry


What you need.

 

Two pounds of venison – well tenderized, cut into quarter pound pieces

One cup white flour

Half pound fresh button mushrooms – cut in half with stems removed

One 15 oz. can chopped tomatoes

One celery stalk – diced

One small onion chopped

Two cloves garlic – minced

Two cups beef broth

Half tablespoon black pepper

Quarter cup canola oil

Four cups cooked brown rice

 

What you do.

 

Pour the canola oil into a deep fry pan and heat to medium high. Coat the steaks in the flour and fry in the canola oil until browned on all sides. Remove from pan and keep warm. Now to the same pan add the onions garlic and celery and cook for five minutes in the juices from the meat. Now add the steaks, tomatoes and mushrooms Stir the rest of the flour with the cold beef broth, blend well, then add to pan. Cover and simmer for fifteen to twenty minutes or until meat is tender. It should thicken into a heavy gravy. Put a cup of the hot rice on each plate and top off with a steak and some of the gravy from the pan and enjoy.





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