venison round steaks

[Steve]

SS, what is your favorite recipe for venison round steaks? I have a lot of these left over from last year.

[Salmonsmoker]

Steve,

It depends on several things:

1. How much I need to pound on something..
2. How thick the steaks are.
3. How much time I have.

In the recipe book I have posted a recipe for Venison Crispy Chips. This is a favorite way to use round when I want to really pound on something. It is also something that I cook over the open fire - but could be cooked on the stove. It also is a quick recipe to do.

I have not posted the other recipe to the book yet (but I will) and that is "Crock-Pot Venison Steaks". Posted last week. This recipe uses round and makes it into what some people call swiss steak. It is basically floured and pounded steak cooked all day in a crock-pot in mushroom soup. It is really an excellent use of round. I have served that particular menu to many people who do not like the gammie taste of venison. It is delicious and my experience is that people can't tell the difference between venison and beef when cooked this way.

However, my favorite is the Venison Crispy Chips. They are an excellent and unusual treat that rapidly dissappears whenever I cook them at our campfire circle. The only problem with them is for the cook - it requires that the cook spend time pounding the steaks into thin chips and cooking them (a full-time job) and everyone else gets to enjoy the goodies.

ss

[Steve]

Think I will go with the Crock Pot Steaks. It sounds good.

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