Last nights supper was a very simple one.  Sherry wanted a meat and veggie type dish, no rice, no potatoes, no starchy anything.  So, what does my little mind come up with “Swiss Steak”.  Usually served with rice, but not this time.

Out comes a package of venison “chunks”, and once thawed yielded six pieces of meat each about three inches long and 3/4 inch wide.  Not much meat, but it would have to do.

I put a tablespoon of olive oil in the pan and browned the meat.  Then put the meat in a smallish dish that could go in  the oven.

Next I took a handful of those little carrots and chopped them up.  It turned out I chopped just enough to cover the bottom of the 10 inch pan I used to brown the meat.  I chopped up one stick of celery and diced up three small fresh tomatoes.  All of this went into the pan with the carrots.  Then I added about one tablespoon of beef bullion and a “dash” of water from the faucet.

I heated this all up and stirred it the whole time.  It boiled for maybe four minutes while I stirred it.  Then into the dish on top of the meat it all went!

Covered the dish and baked it in the oven on 350 for about an hour.  Probably an overkill on the baking time, because the meat was fork tender and the whole thing was WAY YUMMY!  It was amazing to me that it did not need any seasoning other than what the bullion gave it.

We will be doing that one again!

Bears Butt

Oct. 2011