Janice’s Venison Swiss Steak
Cut venison into strips about 3 inches long and 3/4-inch thick, trimmed of any fat and tendons. Brown meat in...
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Ingredients
- 2 lbs. shoulder, roast, or ham venison
- 2 large onions, cut into strips
- 3/4 cup dry red wine such as a Cabernet
- 1 large can tomato paste
- 1 (15-1/2 oz.) can tomato sauce
- 2 cloves garlic
- 1 Tablespoon olive oil
- Pinch of dried rosemary
- Pinch of thyme
- Hot sauce to taste
- Salt
- pepper
- 1 bay leaf, crumbled
- 1 Tablespoon Lawry’s seasoned salt
- 1 teaspoon meat tenderizer
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