Venison Swiss Steak

Venison Swiss Steak
2 Reviews
Here's a delicious way to serve venison. When venison is not available substitute beef round steak.
15 min
Prep Time
Total Time
8 servings


pounds venison or beef round steak, cut into 8 pieces
(1/4 Cup)
all-purpose flour
(1 Tablespoon)
(1 Teaspoon)
(1 Teaspoon)
(1/4 Cup)
vegetable oil
(1 (28-Ounce) Can)
medium (2 cups) onions, sliced
medium green bell pepper, cut into rings


  1. Combine flour, paprika, salt and pepper in 9-inch pie pan or shallow bowl. Coat meat with flour mixture.
  2. Heat oil in 10-inch skillet; add meat. Cook over medium heat until meat is browned.
  3. 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).

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Recipe Comments and 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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