| VENISON CASSEROLE Serves 6 - 8 2 pounds venison round steak cut 1 inch thick ½ cup white flour 2 teaspoons salt ½ teaspoon pepper 1/8 teaspoon ground oregano ½ teaspoon powdered garlic 4 tablespoons butter 4 medium potatoes, cubed ½ inch pieces 2 medium onions, diced ½ inch pieces 1 green pepper, diced ½ inch pieces 2 carrots, sliced into thin rounds 3 cups canned beef stock or bouillon Divide round steak into serving sized portions. Pound meat several times over the entire surface of each steak by using a meat tenderizing mallet or tool, making sure to work over both the top and bottom sides of each individual steak. Combine flour, salt, pepper, oregano and garlic powder together in a gallon sized baggie. Add meat and shake to coat all pieces. Save back the remaining flour mixture and set aside. In a large frying pan, brown each individual meat portion on both sides in the melted butter. Remove steaks from the frying pan and layer ½ of the meat in the bottom of a three quart casserole or baking dish. Layer ½ of the chopped vegetables over the top of the meat and sprinkle with ½ of the flour mixture. Finish casserole by layering with the remaining meat and then vegetables. Sprinkle top of casserole with the last of the flour mixture. Drizzle beef stock or bouillon over the top. Cover and bake in a moderate oven 350 F for 1 hour. Uncover and cook an addition 30 minutes in order to finish browning. Serve immediately. |
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