Swiss Deer Steak
Hearty venison steaks are browned and then slowly braised in a rich tomato and vegetable sauce. This method transforms the lean meat into a fork-tender main course, perfect for a comforting meal.
An original recipe by Forkin
- Total time
- 2 hr 15 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 562 kcal
Allergen information: may contain fish, gluten, milk, and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 1,362 gdeer steak, pounded to 1/2-inch (1.3 cm) thickness
- 1 cupall-purpose flour
- 1 tspsalt
- 1 tspblack pepper, ground
- 4 tbspvegetable oil
- 1 pcsyellow onion, large, sliced
- 1 pcsgreen bell pepper, large, sliced
- 4 tbspbutter
- 2 clovegarlic, minced
- 800 gcanned diced tomato, undrained
- 240 mlbeef broth
- 2 tbspworcestershire sauce
Equipment
tongs · large oven-safe skillet · shallow dish · oven · cutting board · knife
The method
Step by step
- 1
Preheat your oven to 160°C (325°F).
About 5 min
- 2
In a shallow dish, whisk together the all-purpose flour, salt, and black pepper.
About 1 min
- 3
Dredge each piece of deer steak in the seasoned flour, ensuring it's lightly coated on all sides.
About 5 min
Cook’s note: Shake off any excess flour before searing to prevent the oil from burning.
- 4
Heat the vegetable oil in a large, heavy-bottomed, oven-safe skillet or Dutch oven over medium-high heat.
About 2 min
- 5
Working in batches to avoid overcrowding the pan, sear the steaks for 2-3 minutes per side until deeply browned.
About 10 min
Cook’s note: Don't move the steaks while they are searing to develop a good crust.
- 6
Remove the browned steaks from the skillet and set them aside on a plate.
About 1 min
- 7
Reduce the heat to medium, add the butter to the skillet, and allow it to melt.
About 1 min
- 8
Add the sliced yellow onion and green bell pepper to the skillet and sauté until softened, about 5-7 minutes.
About 7 min
- 9
Stir in the minced garlic and cook for one minute more until fragrant.
About 1 min
- 10
Pour in the beef broth and Worcestershire sauce, using a wooden spoon to scrape any browned bits from the bottom of the pan.
About 2 min
Cook’s note: Those browned bits, or 'fond', will add a lot of flavor to your sauce.
- 11
Stir in the canned diced tomatoes and bring the sauce to a simmer.
About 3 min
- 12
Return the seared deer steaks to the skillet, nestling them into the sauce.
About 1 min
- 13
Cover the skillet with a tight-fitting lid and transfer it to the preheated oven.
About 1 min
- 14
Braise for 90 minutes, or until the deer steak is fork-tender.
About 1 hr 30 min
- 15
Carefully remove the skillet from the oven and let it rest, covered, for 10 minutes before serving.
About 10 min
Cook’s note: Resting allows the meat to reabsorb juices, making it more tender.
Per serving
Nutrition
- Calories
- 561.9kcal
- Protein
- 57g
- Carbs
- 28.4g
- Fat
- 23.1g
- Fibre
- 3.3g
- Sugar
- 7.8g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftovers in an airtight container in the refrigerator.
Reheat gently in a saucepan over low heat or in the microwave until warmed through.
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