Venison Swiss Steak
Tender, flavorful, and perfect for hearty appetites, Venison Swiss Steak is a rustic comfort dish that elevates game meat to gourmet status. This recipe features perfectly seasoned venison steaks, dredged in a smoky paprika-spiced flour blend, then seared to a golden crust. Simmered low and slow in a rich tomato-based sauce with savory aromatics like onion, garlic, and bell pepper, this dish achieves melt-in-your-mouth tenderness. Enhanced with a splash of Worcestershire sauce and a touch of thyme, every bite is bursting with depth and warmth. Serve this fork-tender venison alongside creamy mashed potatoes, buttered noodles, or fluffy rice for a soul-satisfying meal that’s as comforting as it is impressive. Ideal for cozy dinners, this recipe transforms venison into an unforgettable centerpiece.
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Recipe Information
Ingredients
- 4 pieces (6 to 8 oz each) venison steaks
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 3 tablespoons vegetable oil
- 1 large, sliced yellow onion
- 1 large, sliced green bell pepper
- 2 sliced celery stalks
- 3 minced garlic cloves
- 1 can (14.5 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 1 cup beef or venison stock
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 2 tablespoons, chopped (optional for garnish) fresh parsley
Instructions
Preheat a large skillet or Dutch oven over medium-high heat.
In a shallow dish, combine flour, salt, black pepper, garlic powder, and smoked paprika.
Dredge the venison steaks in the seasoned flour, coating both sides, and shake off any excess flour.
Add the vegetable oil to the preheated skillet and sear the venison steaks for 2-3 minutes per side until golden brown. Remove steaks and set aside.
In the same skillet, reduce the heat to medium and add the sliced onion, green bell pepper, celery, and minced garlic. Sauté for 5-7 minutes until softened.
Stir in the diced tomatoes, tomato sauce, beef or venison stock, Worcestershire sauce, and dried thyme. Bring the mixture to a gentle simmer.
Return the seared venison steaks to the skillet, nestling them into the sauce, and spoon some sauce over the top of each steak.
Reduce the heat to low, cover, and let the steaks simmer for 1.5 to 2 hours, or until the venison is fork-tender.
Taste the sauce and adjust seasonings if needed.
Serve the venison Swiss steak hot, garnished with fresh parsley, if desired. Pair it with mashed potatoes, rice, or buttered noodles for a complete meal.
Nutrition Facts
Calories |
548 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.4 g | 21% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 167 mg | 56% | |
| Sodium | 1041 mg | 45% | |
| Total Carbohydrate | 42.0 g | 15% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 9.1 g | ||
| Protein | 60.7 g | 121% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 91 mg | 7% | |
| Iron | 9.1 mg | 50% | |
| Potassium | 1333 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
