Venison Swiss Steak
Categories: main dish, meats, game
Yield: 4 servings

4 venison steaks 1/2 lb each
1/3 c flour
1/4 ts pepper
1/8 ts seasoned salt
4 tb cooking oil
1/2 c minced onion
6 fresh sliced mushrooms
1 beef bouillon cube

Mix dry ingredients and dredge each steak. Heat cooking oil over medium
heat in a heavy frying pan and brown steaks. When steaks are turned
onion, mushrooms and brown. Add 2-1/2 cups water and bouillion cube,
cover and simmer for one hour or until a fork can easily be withdrawn from
meat. Misture can be thickened to desired consistency with remaining
flour mixture.

Serve over hot buttered noodles, potatoes, bread or toast.

Tags: Chef K.T. Murphy, chef keith murphy, chef murph, Chef Murph TV, Chef Murphy, Chinese, food, Foodist Networks, Global Fusion Americana, Recipes, steak, venison, Venison Swiss Steak