Venison Swiss Steak

Venison Swiss Steak

Here's a delicious way to serve venison. When venison is not available substitute beef round steak.

15 min. prep time
8 servings
242 Ratings


2 pounds venison or beef round steak, cut into 8 pieces
1/4 cup all-purpose flour
1 tablespoon paprika
1 teaspoon salt
1 teaspoon pepper
1/4 cup vegetable oil
1 (28-ounce) can tomatoes
2 medium (2 cups) onions, sliced
1 medium green bell pepper, cut into rings


Combine flour, paprika, salt and pepper in 9-inch pie pan or shallow bowl. Coat meat with flour mixture.

Heat oil in 10-inch skillet; add meat. Cook over medium heat until meat is browned.

Layer half of tomatoes, onions and green pepper in 4-quart saucepan. Place browned meat over vegetables. Layer remaining vegetables over meat. Cook over medium heat until mixture comes to a boil (10 to 12 minutes). Cover; reduce heat to low; cook until meat is tender (about 1 1/2 hours).

Nutrition Facts (1 serving)

Calories: 250

Fat: 10g

Cholesterol: 95mg

Sodium: 500mg

Carbohydrates: 11g

Dietary Fiber: 2g

Protein: 28g

Recipe #6790©1995Land O'Lakes, Inc.

Recipe Comments & Reviews

Thank you for this simple recipe. We have venison steaks in our freezer this year and enjoyed the meal very much.
I halved the recipe, used beef round steak, let it cook on low all day in the slow cooker, and served it over buttered egg noodles. Not a bad dinner, but probably not good enough to eat again when there are so many recipes we enjoy more.

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