Venison Swiss Steak in Sour Cream |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Can substitute any red meat. The directions call for baking in oven but I like to simmer most of my recipes on top of the stove for 2-3 hours. It is much easy to taste the meat to see if it's tender. I also like to add broccoli to this sometimes. Ingredients:
2 lbs venison sirloin or 2 lbs round steaks, 1 inch thick |
1/4 cup bacon fat or 1/4 cup other fat |
1 garlic clove, crushed |
1/4 cup onion, minced |
2 cups water |
1 bay leaf |
1 cup tart fruit juice, cranberry or 1 cup apple |
8 peppercorns |
1 teaspoon salt |
1 tablespoon butter |
4 tablespoons flour |
3/4 cup sour cream |
Directions:
1. Cut venison into 2 inch pieces.
2. Melt fat in heavy skillet. Add meat and garlic and saute until brown on all sides.
3. Arrange meat in 2 quart casserole.
4. Put onions in skillet and cook 2 minutes in remaining fat.
5. Add to onions the water, juices, bay leaf, peppercorns and salt.
6. Pour this mixture over venison in casserole.
7. Bake in slow oven 325 degrees for 1-2 hours or until meat is tender.
8. Melt butter in fry pan, stir in flour. Stir constantly until smooth.
9. Add sour cream and cook at low temperature for five minutes.
10. Pour over meat in casserole.
11. Serve immediately with buttered noodles or plain noodles.
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