Backcountry Swiss Steak
By Rand E. Creitz
4-6 venison steaks, completely trimmed and cut across the grain into 1 1/2 in thick slices. You may use any cut of meat that you have; beef, goat, whatever, this process tenderizes completely.
2-3 tomatoes, peeled and coarsely diced (or finely diced if you like that better)
1 small to medium onion, diced
salt and pepper
enough oil to cover the bottom of a large skillet
spice mix, if desired, such as Mrs. Dash, Tony Chachere's or whatever your favorite one may be. This recipe doesn't really need extra flavor, but there's nothing wrong with adding some.
Combine salt, pepper, flour and any rub or spice mix that you might like. Rubs and mixes with some heat to them do well in this. Place meat on a clean, firm surface, layer with flour mix and pound gently with an implement on both sides, adding flour mix as needed. Continue until no more mix will stick to meat and it is reduced in thickness to about 1/2 inch (I use a stoneware saucer turned on edge, but any tool intended for the purpose will do just fine). Repeat with each slice. Place prepared slices into shallow, hot oil and brown quickly on one side, making sure to use only enough oil to allow the meat to brown. Turn meat and reduce temperature to low, adding the tomato and onion. Cover and simmer for 30-45 minutes without disturbing, except to check for doneness. Remove meat, taste and adjust gravy seasoning if necessary and serve over rice or potatoes........or use in an open-faced sandwich with crusty bread.
Note: venison being a very low cholesterol and sat-fat meat makes this recipe a good choice for dieters craving something that's been fried (at least on one side). Choosing a mono-saturated oil (canola, olive, etc.) for the cooking medium doesn't add much in the way of harmful calories. But, as with any meat, be sure of how the venison was handled during harvest and processing. A bad peice of meat will just ruin the whole thing!
Rand E. Creitz
"A merry heart doeth good like a medicine, but a broken spirit dries the bones."