Venison Swiss Steak

OK. So you're probably thinking I should have called this blog "17 Million Ways to Cook Venison". That's really not the only thing I eat, really. I just happen to have quite a bit of it in my freezer and I don't have very much experience cooking with it, so I'm trying different things. Bear with me. We'll get through this together.

Over the Christmas holidays, my parents told me that they had tried my Grandmother's Swiss Steak recipe with venison round steak, and that it had been delicious. So I decided to try it for myself and I have to agree. It was delicious.

This recipe comes from my Family Cookbook (with my notes in parentheses).

Ingredients
2 lbs. round steak (2 venison round steaks)
flour (seasoned with salt & pepper)
1 Tbsp shortening (I used olive oil. This recipe's been around for a while)

1 large onion, thinly sliced
1 cup tomato juice (2 single serving cans)
1 cup tomato sauce (1 small can)
1/4 vinegar (rice vinegar)
1 Tbsp sugar (brown)
1/2 tsp dry mustard (I used probably about 1 tsp. I didn't really measure any of this stuff)
1/4 tsp chili powder (bump this way up to 2-3 tsp)
salt & pepper

Directions

1. Cut steaks into manageable pieces and pound flat with a meat mallet or the edge of a saucer.
   
2. Coat the meat with flour and brown it in the oil.
   
3. Add the rest of the ingredients, cover and simmer for 2.5 hours. (I set the meat aside and cooked the onions for a couple of minutes, then put the meat and everything else in the pan)
   
4. 
   

I made brown rice, baked Mediterranean vegetables with a Parmesan breadcrumb topping and fried onions and mushrooms to go along with the Swiss Steak. It all turned out great, but I'll put a bit less topping on the veg next time.