VENISON
SWISS PEPPER STEAK
Tangy steaks served over spaghetti or rice
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Source:
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North American Hunting
Club
"Celebrating Wild Game" p.45, Robert Gross, NJ
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Prep Time:
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1 Hour 30 minutes
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Ingredients |
Utensils |
| 1 1/2 pounds venison, cut into
1/2 inch pieces |
Medium pan |
| 1 medium onion, diced |
Paper or plastic bag |
| 1 green pepper, diced |
Casserole dish or oven bag |
| 2 cloves garlic, minced |
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| 1/2 cup flour |
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| 1/2 teaspoon salt |
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| 1/4 teaspoon pepper |
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| 1/4 teaspoon oregano |
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| 12 oz. can tomato sauce or
spaghetti sauce |
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| Butter |
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| Rice
or spaghetti |
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Directions
Sauté onions, green peppers and garlic in butter until soft but not brown
Mix flour, salt, pepper and oregano in paper or plastic bag
Add venison and shake to coat meat
Remove and brown in oil
Layer meat and vegetables in casserole dish or oven bag
Cover with tomato or spaghetti sauce and bake at 350° F for 1 1/2 hours
Serve over spaghetti or rice |
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