We are searching data for your request:
Upon completion, a link will appear to access the found materials.
- Meat and poultry
Venison steaks are pounded thin, dredged in a seasoned flour, pan-fried and then simmered with a mushroom gravy. Enjoy with mashed potatoes and a side of veggies.
38 people made this
- 4 (115g) venison steaks
- 125g plain flour
- 2 tablespoons ground bay leaves
- 1 pinch salt and pepper
- 4 tablespoons olive oil, divided
- 1/2 onion, chopped
- 6 fresh mushrooms, sliced
- 1 tablespoon finely chopped garlic
- 300ml ready-made beef gravy
- 4 tablespoons milk
MethodPrep:30min ›Cook:1hr ›Ready in:1hr30min
- Cut all fat and gristle off the meat and pound each steak out with a meat tenderiser until they are thin but not tearing. In a shallow bowl, combine flour, bay leaf, salt and pepper. Dredge steaks in the flour mixture until evenly coated.
- Heat 1 tablespoon olive oil in a large heavy frying pan over medium heat. Saute onions until soft and translucent. Stir in mushrooms and garlic and cook until tender. Remove from frying pan and set aside. Heat remaining oil and fry each steak for 2 minutes on each side or until golden brown. Return onion mixture to frying pan. Stir in gravy and milk. Reduce heat, cover and simmer for 30 to 40 minutes. Stir occasionally to prevent sticking.
Reviews & ratingsAverage global rating:(37)
Reviews in English (30)
This was simply one of the best venison recipes I've ever tried! My husband is a hunter and we have struggled for years trying to find a venison recipe that I liked. An added plus was that the leftovers were wonderful as well! Definately a "must try" for the hesitant hunter's wife!-15 Feb 2008
Was good and easy. Made the texture and taste of our old, frozen, elk tenderloin, not so bad. I cut the tenderloin up into thin slices and put them in 2 - 1 gallon plastic bags and pounded them with a hammer. I had to fry the steaks in batches since I had more pieces. (BTW...1 cup of flour was more than enough to coat all of the pieces and I ended up throwing a lot away). Didn't use ground bay leaves because we didn't have any and did not substitute it with anything else. Used canola oil instead of olive because I was out of olive oil. Used about 1 1/2 tbsp. of fresh, chopped garlic because we love it. Used 6 brown (also known as cremini or baby portabellas) mushrooms because we don't eat white domestic and I wish we had used more because personally I would have liked mushrooms in every bite. They tasted really good in this recipe. Thanks for the recipe. It's a nice change from the usual fried steak with cream gravy. I'll use it for beef and I'm sure it will taste even better! Also, the gravy was delicious with egg noodles instead of potatoes!-30 Jun 2006
Almost perfect but I swapped white wine for beefbroth and I thought the flavor was exceptional!White wine seems to go best with venison despitethe rules. Using beef broth with venison runs contrary to my tastes.-26 Nov 2002
- 2 ½ tablespoons beef broth
- 2 ½ tablespoons dry sherry
- 4 teaspoons soy sauce
- 1 teaspoon salt
- ¼ teaspoon ground white pepper
- 1 pound lean venison, cut into thin strips
- 1 teaspoon sugar-based curing mixture (such as Morton® Tender Quick®)
- 2 teaspoons steak seasoning
- 1 onion, halved and sliced
- 3 bell peppers, sliced into thin strips
- 2 tablespoons vegetable oil
- 1 tablespoon cornstarch
In a medium bowl, stir together the beef broth, sherry, soy sauce, salt and pepper. Season the meat with curing salt and steak seasoning, then place it in the bowl with the marinade. Cover and refrigerate for 2 to 3 hours.
Heat one tablespoon of oil in a large skillet over medium-high heat. Use tongs or a slotted spoon to transfer the venison to the skillet, reserving the marinade. Cook and stir until browned and cooked through, 3 to 5 minutes, depending on the size of your pieces. Remove to a clean bowl.
Heat the remaining tablespoon of oil in the same skillet over medium-high heat. Add the onion and bell pepper strips cook and stir until starting to become tender, 2 to 3 minutes. Remove them from the pan and place them in the bowl with the meat.
Dissolve the cornstarch in 2 tablespoons of the reserved marinade. Pour the rest of the marinade into the skillet. Bring to a boil, then simmer over medium heat for a minute. Stir in the cornstarch slurry and continue to cook, stirring slowly until thickened, about 1 minute. Return the meat and vegetables to the skillet and stir until coated with the sauce. Transfer to a serving dish.
My brother usually puts this into a glass baking dish, and keeps it warm in the oven covered with aluminum foil.
Not quite the classic Salisbury steak.
A Salisbury steak is traditionally made from ground beef, but I decided against that. Since I married into a family of hunters, venison is always in my freezer—steaks, fillets, roasts, tenderloins, and ground. We eat deer meat more than beef, chicken, pork, or fish. With the abundant supply, I like to get creative with classic recipes. This version of Salisbury steak is one of my favorites. The meat is tender and savory while the mushroom and onion gravy is warm and slightly sweet. It&aposs comfort food at it&aposs best. You&aposll also be enjoying a leaner meat and won&apost notice the difference!
Venison Salisbury Steak with Onion and Mushroom Gravy (pictured with a pile of mashed potatoes).
- 1 pound boneless venison roast, thinly sliced across the grain
- 1 tablespoon minced garlic
- 1 tablespoon grill seasoning
- 1 teaspoon chili powder
- 2 cups beef broth
- ¼ cup butter
- ¼ cup flour
Preheat oven to 350 degrees F (175 degrees C).
Season the venison with garlic, grill seasoning, and chili powder. Place into a casserole dish, and pour in the beef broth. Cover the dish with a lid, and bake in preheated oven until the venison is tender, about 1 hour.
Meanwhile, melt the butter in a saucepan over medium heat. Once the butter begins to bubble, whisk in the flour. Cook while whisking constantly until the flour turns a golden yellow, and the bubbling slows, about 10 minutes.
When the venison has finished cooking, whisk 1 1/2 cups of the broth from the venison roast into the flour roux, and simmer for 15 minutes, whisking frequently. Add the venison to the gravy and serve.
View line-by-line Nutrition Insights&trade: Discover which ingredients contribute the calories/sodium/etc.
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 454
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
Venison Steak with Tomato Gravy
- Course: Main Dishes
- Yield : 8
- Servings : 8
- Prep Time : 40m
- Cook Time : 3:0 h
- Ready In : 3:40 h
- Add to Recipe Box
- 6 10 venison steaks (cubed is best) in a pinch you could substitute beef or pork instead
- 1 can mushrooms (small)
- 2 sweet onions chopped
- 1 bell pepper chopped
- 1 bunch chopped parsley
- 1/3 cup sweet basil
- 2 ounces Heinz 57 Sauce
- 2 ounces A-1 Steak Sauce
- 1 to 2 chopped garlic cloves
- 1/2 cup coffee
- 1 can stewed tomatoes
- 1 can Rotel tomatoes
- 1 can tomato sauce small
- salt and pepper to taste
- flour for coating
Mix all the above items (except the steak) in a crock pot and select high heat. Season steaks as you normally would.
Heavily bread the steaks with the flour and lightly fry until about half done.
Remove and bread again and very lightly fry just enough to get the breading to stick. Once the crock pot mix is hot, easily lay steaks in and let each one get covered in mix before adding the next one.
Cook on high for 30 minutes and then on low for one and one-half to three hours. Serve over rice or fat noodles.
0 people rated this recipe
RealCajunRecipes.com is devoted to building the largest and most accurate collection of Cajun recipes handed down from one Cajun cook to another. If you are from or have lived in Acadiana and have some Cajun recipes, feel free to share them with the world.
Backstraps from elk, deer, and antelope are some of the most prized wild game cuts . Their tenderness and shape yields excellent steaks, and every hunter should know how to properly handle them. Here’s how to get a juicy, perfectly seared venison steak every time. Butterflies, Medallions, or Filets? Everyone has their favorite way of turning a backstrap into steaks. But before you start breaking them down, take a moment to consider a couple of.
Butchering & Processing
Wild Wednesdays: Houston, We Have a Problem
Last night, since I had some leftover venison cubed steak from making "Dixie Creek Roll-Ups" over the weekend, I planned to cook fried deer steak. Fried venison is a great go-to recipe for cubed steak - delicious and simple to prepare. Served with some homemade gravy and leftover jasmine rice. mmm, my stomach was already rumbling before I left work. "Plus," I thought, "I won&apost even have to go by the grocery store first!"
That plan went out the window when I opened our kitchen cabinets to find NO VEGETABLE OIL. 6 years ago, when we first married, this would have been cause for MAJOR COOKING MELTDOWN. I briefly considered running to the store, but it was already 6:15 and my husband was due home any minute. I&aposve burned butter a few too many times to think that frying deer steak in butter was even an option. A quick Google search (I&aposm a big "kitchen Googler") turned up a few promising recipes I could maybe tweak and some helpful tips, like that I could actually heat butter and olive oil together to raise the smoke point of the butter and keep it from burning so quick. "Hmmm," I told myself, " Ok. This could work."
About 30 minutes later we had a simple dinner of quick pan-fried cubed steak in a pan sauce made from two chopped and sauteed shallots, 1 cup of beef broth, a (generous) splash of red wine, some Worcestershire sauce, and a little extra flour to thicken. Served over rice, with leftover cornbread, it was actually not that bad for being thrown together at the last minute. I am not a great cook by any means, but owe a huge debt to my husband for teaching me how to think on my feet in the kitchen when things don&apost go as planned. Plus, working for a recipes website doesn&apost hurt!
Morale of the Story: Keep that vegetable oil stocked - but don&apost be afraid to try something different when it&aposs not!
- 1 (10.5 ounce) can condensed French onion soup
- 1 ½ pounds ground beef
- ½ cup dry bread crumbs
- 1 egg
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 tablespoon all-purpose flour
- ¼ cup ketchup
- ¼ cup water
- 1 tablespoon Worcestershire sauce
- ½ teaspoon mustard powder
In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper. Shape into 6 oval patties.
In a large skillet over medium-high heat, brown both sides of patties. Pour off excess fat.
In a small bowl, blend flour and remaining soup until smooth. Mix in ketchup, water, Worcestershire sauce and mustard powder. Pour over meat in skillet. Cover, and cook for 20 minutes, stirring occasionally.
Here you'll find a Venison Steak Recipe with a Norwegian accent - from where? you guessed it. all the way from Norway.
If you have a hunter in your family, you most likely have a great venison recipe to share, and perhaps you wouldn't mind finding a few new recipes as well. And this recipe is just in time for the hunting season.
Venison Steak Recipe
with a Norwegian accent.
2-pounds Venison Fillet
1/8-teaspoon ground cloves
1-tablespoon all-purpose flour
1-cup game or beef stock
1/2-cup sour cream
1/4-cup red current preserves
1 tablespoon chopped parsley
1 medium onion finely sliced, sauteed
1-1/2 tablespoons unsalted butter
1/2-tablespoon olive oil
1 tablespoon or 2 Aquavit for good measure.
Lingonberry (tyttebær) preserves
or whole berry cranberry sauce)
Add ground sea salt to taste
Freshly ground black pepper
Preparation of the venison:
Rinse meat and pat dry with paper towels.
Combine ground cloves,
Sea salt and freshly ground pepper.
Rub meat with spices and set aside at room temperature while you make the sauce.
Place 1-tablespoon butter
into a heavy saucepan.
Gradually add flour while stirring.
To prevent lumps gradually stir in 1/2 of the stock. Bring to boil and whisk in remaining stock.
Add red currant preserves
Add chopped parsley
Add aquavit to sauce and simmer.
Reduce heat and stir in
Simmer for 1 minute
Let the sauce rest
Heat 1/2-tablespoon butter
and 1/2 tablespoon olive oil
in a cast-iron or heavy skillet over medium heat.
Sear meat for 5 minutes on all sides.
Let rest for 4 - 5 minutes
Return meat to the skillet for 3 to 4 minutes until medium-rare. Let rest for 5 minutes.
Add salt and pepper to taste.
Top the venison steak with sauteed onions
Searing meat is very important. By searing you are locking the good flavors into the meat. When making any kind of roast first rub the meat in well with the spices and herbs and then sear it on all sides over medium heat and top the venison steak with sauteed onion before placing it in the oven.
By adding the pan drippings to the sauce you will enhance the flavor of the sauce/gravy.
Cut meat into 1/2" slices and place on dinner plates. Drizzle sauce over the meat or serve separately in a gravy boat. Accompany the Venison Steak with lingonberry (Swedish) (tyttbær/Norwegian) preserves or sauce. Canned or freshly made whole cranberry sauce will work great if lingonberries/tyttebær preserves cannot be obtained in your area - but there is a difference in flavor and texture.
In Norway, tyttebær preserves or crushed, freshly picked berries stirred with sugar are often served with beef and pork.
I am sure both the hunter and guests will greatly enjoy this meal and the chef will receive many requests for this venison steak delicacy again and again.