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Swiss Venison Round Steak Meal Using Vintage Recipes

Fall and deer hunting are synonomous in many areas.  Looking through my vintage recipe collection, I noticed this old recipe for swiss venison round steak.  If you enjoy venison, give this meal a try.  Our menu includes the venison round steak, Kentucky-style corn, and salted peanut cake. 

SWISS VENISON ROUND STEAK

2 venison round steaks, approx 1 1/2 lbs
1/4 cup flour
2 tsp salt
1/8 tsp pepper
1/4 cup butter
1 cup water
1 med onion, chopped
1 cup diced celery
1/2 cup sour cream

Wipe steaks clean with a damp cloth. Combine flour, salt and pepper. Pound flour mixture into the steaks using the edge of a sturdy saucer. Brown both sides of the steaks and any remaining flour mixture in the butter. Add 1/4 cup of the water. Cover and simmer slowly, adding remaining water as needed. When the meat is almost tender (after 1 to 2 hours), add onion and celery; cook until thoroughly tender. Stir in the sour cream and cook for 2 minutes longer. Serve at once. From 1 1/2 to 2 1/2 hours of total cooking time will be required, the time depending on the age of the animal. Serves 5.

KENTUCKY-STYLE CORN

4 slices bacon
1 small onion, sliced
1 green bell pepper, seeded and slivered
2 (17-oz) ea cans whole-kernel corn, drained
1 (3 1/2-oz) jar or can pimiento, drained and slivered
1/4 tsp salt
dash pepper

In large skillet, cook bacon until crisp; remove to paper towel or paper plate to drain. Add onion and bell pepper to bacon drippings in skillet. Cook five minutes, stirring frequently, until just tender. Stir in corn, pimiento, salt, and pepper. Cook until heated through. Crumble bacon; sprinkle on top of corn mixture. Serves six.

This corn can be made over a campfire, using an iron skillet over hot coals.

SALTED PEANUT CAKE

1 cup brown sugar
1/2 cup lard**
1 egg
1 cup sour milk*
1 tsp soda
1 cup ground salted peanuts
1 1/2 cups flour

Preheat oven to 350 degrees.
Mix all ingredients together in the order listed. Grease and flour a 9 x 13-inch pan. Pour batter into pan and bake for 30 to 35 minutes.

*buttermilk

 **you can replace lard with shortening or butter

Enjoy!

About the Author

Grandma Linda is a collector of vintage recipes. She enjoys sharing these old-time recipes with others at http://grandmasvintagerecipes.blogspot.com For diabetics, visit her website at diabeticenjoyingfood.squarespace.com

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