ONLINE EXTRA: Swiss steak

Swiss Steak

2 pounds elk, venison or bison rump, round or chuck steak

2 tablespoons flour

1 teaspoon salt

1 teaspoon garlic powder

1 teaspoon Cajun seasoning

1 teaspoon freshly ground pepper

1 teaspoon Adolph's meat tenderizer (optional)

3 tablespoons shortening or olive oil

1 pint canned stewed tomatoes

1 onion, sliced

Preheat oven to 350 degrees. Trim excess fat from steak. Combine all the dry ingredients. Sprinkle half of mixture on one side of meat and pound it in with a tenderizing mallet or the rim of a saucer. Turn the meat over and repeat the process. Melt the shortening in a covered pan or Dutch oven. When it is hot, add the meat and brown until both sides are well colored. Remove the meat and deglaze Dutch oven with red wine. Put meat back in pan and add the tomatoes,onion, and deglazed mixture, cover and place in oven for about 2 hours or until tender.

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