Venison SteakFrom "The Flavor of Wisconsin" ...
Venison round steak cut into 6 serving-size pieces
2/3 C flour
1 tsp salt
1/2 tsp pepper
1/4 tsp paprika
1/2 C lard
1/2 C melted butter
1 onion, sliced
2 small bay leaves
one 1-pound 13-oz can tomatoes
1 green pepper sliced or cut in chunks
Pound and tenderize steak pieces. Sprinkle with MSG. Comboine flour, salt, pepper and paprika; dredge steaks n flour mixture. Brown in hot lard and transfer to a baking pan. Cover with melted buter and add sliced onion. Sprinkle with tarragon, parsley flakes and oregano to taste. Add bay leaves and tomatoes, cover and bake at 350 degrees from 2 to 3 hours, depending on age of meat. When meat is almost tender, add green pepper and pour over 1 C boiling water. Continue baking until done. Serve each slice topped with green peppers and pieces of tomato and use pan drippings as gravy.
Note: This recipe was submitted by Florence Buckner of Antigo, WI who served this frequently when she was cook at the Executive Residence in Governor Warren P. Knowles' administration.