Venison Swiss Steak

Also can be used with

other Big Game.

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1 1/2 lbs. boneless Deer Round Steak, ~ (1/2 to 1 inch thick)

1/3 c. all-purpose Flour

1 tsp. Salt

1/4 tsp. Pepper

3 to 4 Tbsp. Bacon Fat

16 oz. can Stewed Tomatoes

3/4 c. Water

1 tsp. Beef Bouillon, -{crushed

1/2 tsp. dried Basil Leaves

1/2 tsp. dried Marjoram Leaves

1 medium Onion, -{sliced thin

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Trim meat;

cut into serving-sized pieces.

Pound to 1/4 to 1/2 inch thickness with meat mallet.

On a sheet of wax paper, mix Flour, Salt, & Pepper.

Dip Steaks in Flour mixture, both sides.

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In large skillet, heat Bacon Fat over medium heat.

Add coated Steaks;

brown lightly on both sides.

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In small mixing bowl, mix the

Stewed Tomatoes, Water, crushed Bouillon,

Basil, & dried Marjoram leaves;

pour over Steaks.

Top with sliced Onion.

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Heat to boiling point.

Reduce heat; cover.

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Simmer over very low heat until tender.

(about 1 1/2 to 2 hours)