Arnett's Acres
Venison Swiss Steak | December 2013

We are fortunate to have the resources to have venison in our freezer from my husband and son. It does have a different flavor as all meats have their own distinctive flavor. I find that recipes with full rich flavors work well for us.


Baking temp: 350˚
Baking time: 90 minutes


1 1/2 pounds venison steak, 1 1/2 inches thick, or any other red meat
Flour, salt & pepper for dredging
1/4 cup margarine/olive oil mix
3 large onions, sliced
1-2 cloves garlic, minced
1 medium stalk celery, sliced
1 can tomatoes, diced
2 tablespoons Worchestershire sauce
Salt and pepper to taste                      


1. Dredge steak with flour and season with salt and pepper.

2. Brown in margarine/olive oil on both sides.

3. Add other ingredients.

4. Cover and bake for 1 1/2 hours in a 350˚ oven or until tender.

5. Make a gravy from the drippings in the pan.



Let me know what you think, what would you like or would change within this recipe? Send your thoughts or recipe requests to Thank you.

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