Swiss Deer Steak

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Приготовление

Шаг за шагом

1. 1

   Preheat your oven to 160°C (325°F).

   Около 5 мин

2. 2

   In a shallow dish, whisk together the all-purpose flour, salt, and black pepper.

   Около 1 мин

3. 3

   Dredge each piece of deer steak in the seasoned flour, ensuring it's lightly coated on all sides.

   Около 5 мин

   Совет повара: Shake off any excess flour before searing to prevent the oil from burning.

4. 4

   Heat the vegetable oil in a large, heavy-bottomed, oven-safe skillet or Dutch oven over medium-high heat.

   Около 2 мин

5. 5

   Working in batches to avoid overcrowding the pan, sear the steaks for 2-3 minutes per side until deeply browned.

   Около 10 мин

   Совет повара: Don't move the steaks while they are searing to develop a good crust.

6. 6

   Remove the browned steaks from the skillet and set them aside on a plate.

   Около 1 мин

7. 7

   Reduce the heat to medium, add the butter to the skillet, and allow it to melt.

   Около 1 мин

8. 8

   Add the sliced yellow onion and green bell pepper to the skillet and sauté until softened, about 5-7 minutes.

   Около 7 мин

9. 9

   Stir in the minced garlic and cook for one minute more until fragrant.

   Около 1 мин

10. 10

    Pour in the beef broth and Worcestershire sauce, using a wooden spoon to scrape any browned bits from the bottom of the pan.

    Около 2 мин

    Совет повара: Those browned bits, or 'fond', will add a lot of flavor to your sauce.

11. 11

    Stir in the canned diced tomatoes and bring the sauce to a simmer.

    Около 3 мин

12. 12

    Return the seared deer steaks to the skillet, nestling them into the sauce.

    Около 1 мин

13. 13

    Cover the skillet with a tight-fitting lid and transfer it to the preheated oven.

    Около 1 мин

14. 14

    Braise for 90 minutes, or until the deer steak is fork-tender.

    Около 1 ч 30 мин

15. 15

    Carefully remove the skillet from the oven and let it rest, covered, for 10 minutes before serving.

    Около 10 мин

    Совет повара: Resting allows the meat to reabsorb juices, making it more tender.