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    Home » Most Recently Added » Wild Game

    Baked Venison Swiss Steaks

    Published: Feb 21, 2017 · Updated: Jul 31, 2021 by kateschat · This post may contain affiliate links · 4 Comments

    Jump to Recipe Print Recipe

    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!

    Venison Swiss Steaks

    Venison Swiss Steaks

    Baked Venison Swiss Steaks

    Kate Schat
    Baked Venison Swiss Steaks is a twist on the classic North American beef recipes. We love it!! Especially now that I have paired down some of the excessive ingredients without compromising on the delicious flavor.
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 1 hour hr 30 minutes mins
    Total Time 1 hour hr 40 minutes mins
    Course Main Course
    Cuisine American
    Servings 6 servings
    Calories 211 kcal

    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

    Calories: 211kcalCarbohydrates: 10gProtein: 35gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.4gCholesterol: 90mgSodium: 781mgPotassium: 697mgFiber: 2gSugar: 7gVitamin A: 311IUVitamin C: 6mgCalcium: 35mgIron: 6mg
    Tried this recipe?Let us know how it was!

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      Recipe Rating




    1. Hannah Fogarty

      June 16, 2021 at 7:54 pm

      5 stars
      This was delicious. Tender meat. I added cauliflower straight into my pan about 20 minutes until it was going to be done.

      Reply
    2. Katrina Stokes

      June 12, 2022 at 7:38 am

      5 stars
      I tried this in my crockpot. The venison was falling apart! I served it with sauteed mushrooms and roasted baby potatoes.

      Reply
      • [email protected]

        June 14, 2022 at 12:55 pm

        Oh my that sounds amazing!

        Reply

    Trackbacks

    1. Big Batch Venison Meatballs - Venison for Dinner says:
      August 20, 2020 at 4:34 am

      […] Venison Swiss Steaks […]

      Reply

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    Hi, I'm Kate! Thank you for joining us on this crazy journey! Our family lives on a 34 acre homestead in northern BC, Canda and get a kick out of things like raising our own meat, dairy and vegetables.

    We’re a homeschooling family who believes life is the best teacher but we do hit the books in winter. I’m so glad you’re here, I hope you stick around!

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