Venison Swiss Steak
2 lbs. venison, pounded
2 cans condensed tomato soup
1 1/2 cans of water
1/2 c. celery, chopped
1/2 c. onion, chopped
1/2 c. red and green pepper, chopped
Pound venison well. Mix the rest of ingredients well. Put a small amount of the soup
mixture in bottom of a baking dish. Place
the pounded meat on top and cover with the
remaining soup mixture. Bake at 300 degrees for 2 hours. Be sure the meat is covered with liquid. Serve with boiled, baked or mashed potatoes. The liquid may be used as gravy.
Makes 4 servings.
If you have a favorite venison recipe, or one for pheasant or duck or goose or coho salmon, the News Tribune’s outdoors section wants to hear from you. Again this fall and winter, we’ll share your best wild game and fish recipes with our readers. We don’t care if they’re simple or fancy. Feel free to send three or four. Be sure to include your name and the town where you live.
Send your recipes to us at firstname.lastname@example.org or to Wild Game Recipe, attn. Kris Vereecken, Duluth News Tribune, 424 W. First St., Duluth, MN 55802.