Cheddared Elk Steak
Serves 6 to 8
4 pounds elk steak cut about 1 1/4 to 1 1/2 in thick
salt and pepper
1/4 cup oil
14 oz can chopped tomatoes (or about 2 cups chopped tomatoes)
2 medium onions, sliced
I cup (or more) grated Cheddar cheese
Poke steak with tenderizing fork. I use a many pronged, spring loaded ones. Season steaks with salt and pepper, then pound flour into the meat on both sides. This is a messy, but necessary step. I sprinkle the flour on the meat, then use a kitchen towel held above it while pounding in the flour with a toothed mallet to try to keep the flour from going all over. Shake off the excess. Brown the meat in the oil, then remove and set aside in 9 x 13 casserole dish. Add the sliced onions to the same skillet and saute slowly for 5 or 6 minutes, stirring occasionally. Lift the meat to lay some onions under it, then put the rest on top with a little more salt and pepper if desired. Break the tomatoes up with a fork (mash around in the can) then pour over meat and onions, cover with foil and bake at 275 or 300 for 2 or 3 hours, or until tender. (This is best done the day before, then refrigerated, then reheated before serving.)
Before serving, remove the meat and slice. Pour off some, not all of the liquid. Put the meat back in the casserole. Cover with the grated cheese and return to oven long enough to melt the cheese.
To prepare ahead of time: This is best in flavor and in texture if done a day ahead (except for the cheese topping) and reheated the following day as above.
To freeze: Yes, by all means, this freezes, but don’t add the cheese topping. Add that just before serving.
Other meat that works well is: Swiss or round steak.