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    BIG GAME SWISS STEAK


    Source of Recipe


    DRESSING & COOKING WILD GAME


    Recipe Introduction


    ANY BIG GAME STEAK CAN BE USED WITH THIS METHOD. THE LONG, SLOW COOKING TENDERIZES EVEN TOUGH CUTS.


    List of Ingredients


    • 1 1/2 LB. BONELESS DEER ROUND STEAK OR OTHER BIG GAME STEAK, 1/2-1 INCH THICK
    • 1/3C. ALL PURPOSE FLOUR
    • 1t SALT
    • 1/4t PEPPER
    • 3-4 T. BACON FAT
    • 1-16OZ CAN STEWED TOMATOES
    • 3/4C. WATER
    • 1t INSTANT BEEF BOUILLON GRANULES
    • 1/2t DRIED BASIL
    • 1/2t. DRIED MARJORAM
    • 1 MED. ONION, THINLY SLICED


    Instructions


    1. TRIM MEAT; CUT INTO SERVING SIZED PIECES.
    2. POUND TO 1/4-1/2 INCH THICKNESS WITH MEAT MALLET.
    3. ON A SHEET OF WAXED PAPER, MIX FLOUR, SALT, AND PEPPER.
    4. DIP STEAKS IN FLOUR MIXTURE, TURNING TO COAT.
    5. IN LARGE SKILLET, HEAT BACON FAT OVER MEDIUM HEAT. ADD COATED STEAKS; BROWN LIGHTLY ON BOTH SIDES.
    6. FRY IN TWO BATCHES IF NECESSARY. IN SMALL MIXING BOWL, MIX STEWED TOMATOES, WATER, BOUILLON GRANULES, BASIL, AND MARJORAM; POUR OVER STEAKS.
    7. TOP MEAT AND TOMATOES WITH SLICED ONION. HEAT TO BOILING.
    8. REDUCE HEAT; COVER.
    9. SIMMER OVER VERY LOW HEAT UNTIL MEAT IS TENDER,1 1/2 TO 2 HOURS. SKIM FAT IF DESIRED.


 

 

 


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