- 1 1/2 lbs. venison steak
- flour sprinkled with salt, pepper, paprika, and oregano
- 1 medium onion, diced
- 2 Tbsp frying oil
- 1/2 tsp brown sugar
- 1/2 lb. mushroom pieces
- 1 cup tomato puree
- 1 cup hot water
Cut the venison into serving size chunks. Toss in the flour and seasoning mixture until coated well.
Pound with mallet or small cast iron pan until venison is tenderized and thin.
Heat oil in large heavy skillet over medium high heat; add venison pieces a few at a time and very quickly brown first one side, then flip and brown the other, then remove and lay in a large casserole dish. Repeat until all venison is browned.
Put onion in same skillet and quickly fry until translucent, then add to casserole.
In separate bowl combine the remaining ingredients, then pour into casserole.
Cover casserole and bake in 300 degree oven for 1 1/2 to 2 hours or until venison is tender.
Serve over extra-wide egg noodles.
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