Bronco65's Big Game Swiss Steak
1 1/2 pounds boneless deer round steak or other big-game steak cut 1/2 to 1 inch thick.
1/3 cup flour
1 tsp salt
1/4 tsp pepper
1/2 tsp lemon pepper
3 to 4 tbsp bacon fat (olive oil as substitute)
1 can (16oz) stewed tomatoes
3/4 cup water
1 tsp beef bouillon granules
1/2 tsp dried basil leaves
1/2 tsp driedr marjoram leaves
1 onion sliced thin
Trim meat, cut into serving-sized pieces. Pound to half original thickness. On a sheet of waxed paper, mix flour, salt, pepper, and lemon pepper. Coat steaks in mixture.
In a large skillet, heat fat or oil over medium heat. Add steaks and brown lightly on both sides. In a small bowl, mix stewed tomatoes, water, bouillon, basil, and marjoram.
Pour over steaks. Top meat with tomatoes and sliced onion. Heat to boiling then reduce heat and simmer over low heat until tender. (1 1/2 to 2 hours)