Dutch Oven Venison Steak

Our brother-in-law either kept the venison steaks for himself, or didn't have any cut from his deer, so we had to find another source when Venison Steak came up in the cookbook. Although a bit pricey, Wild Fork carries venison tenderloin, and we decided that would be acceptable, so on our way home from the temple last week, we took a slight detour and picked some up. Then we were ready for our Saturday night dinner!

Dutch Oven Ranch Deer Steak

• Venison steak (one per person)
• Flour
• Desired seasonings
• 3 tablespoons bacon grease or vegetable oil
• 1 cup water
• 1 packet dried onion soup mix
• 2 tablespoons Worcestshire sauce

Tenderize the steak, then sprinkle with seasoned flour and pound again. Heat the bacon grease or oil, then brown the steaks on each side. Add the water, onion soup mix, and Worcestshire sauce. Cover and simmer for about an hour, until the steaks are tender and cooked. Check occasionally and add water if needed. Serve warm.

Note: This was a very salty dish, although still palatable. (We've had worse.) Because we only ate half of our steaks, I added some onions and mushrooms with a bit of water and served the leftovers over rice. Much better!