When I set out to recreate various classic North American beef recipes with venison in the last couple weeks Baked Venison Swiss Steaks made the list. While Swiss Steak wasn’t one I grew up with, it was one people have asked me about, so I decided to try it. We love it!! How have I never made it before!? As usual, I stripped this down to a bare bones recipe that won’t sacrifice flavour, but won’t eat up unnecessary time either. Nothing is more frustrating that seeing a recipe you want to make, only to discover that it’s actually got a bazillion ingredients and weird steps. Nothing makes me close a browser or flip a page faster than that.
I chose to bake these Venison Swiss Steaks, because I wanted the flavour that went along with slow baking and the natural sugars carmemalizing. I’m sure you could make this in a crockpot, on low all day. If you do use this recipe like that, let me know! Otherwise I may have to try it out myself and see.
I served Venison Swiss Steaks over rice. With no extra vegetables. Because that's just how our day went. I was so glad I made this the day before and tucked it in the fridge, as I’m not sure what I would have done for dinner otherwise! Marius asked me to make it again, and he thinks serving it over mashed potatoes would be delicious! Last night he also asked if I could add Chicken Fried Venison Steaks to the meal plan…with mashed potatoes as well. I’m sensing a theme here? Steak+Mashed potatoes is definitely the way to my husband's heart!
Baked Venison Swiss Steaks
Ingredients
- 1 ½ pounds braising steaks
- 1 onion cut into thick slices
- 400 mL can tomato sauce
- 2 teaspoons oregano
- 1-2 teaspoon sea salt
- 2 tablespoons brown sugar
Instructions
- Preheat the oven to 350F.
- Stir tomato sauce, oregano, salt and brown sugar together in a 2 quart baking dish. (8×8 or 7×11 works well.)
- Nestle the steaks and onions in the sauce, spooning a bit overtop of them as well.
- Cover with tinfoil and bake for 1 ½ hours. (Alternatively, cover your dish and put it in the fridge for unto 3 days until you’re ready to bake it!)
Nutrition
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Hannah Fogarty
This was delicious. Tender meat. I added cauliflower straight into my pan about 20 minutes until it was going to be done.
Katrina Stokes
I tried this in my crockpot. The venison was falling apart! I served it with sauteed mushrooms and roasted baby potatoes.
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Oh my that sounds amazing!