VENISON STEAKS WITH GRAVY
This is 1 of the many recipes that I have developed over my lifetime of outdoor life.
Provided by Rev BJ Friley
Categories Steaks and Chops
Time 10m
Number Of Ingredients 7
Steps:
- 1. Combine 1/3 cup flour, pepper, salt, and paprika in a shallow pan.
- 2. Dredge steaks in the mixture.
- 3. Melt butter over low heat in a non-stick skillet.
- 4. Add steaks and cook until browned and to desired doneness, turning steaks over once.
- 5. Remove from skillet and keep warm.
- 6. Combine the remaining 3 tablespoons of flour and the milk in a small bowl.
- 7. Whisk this mixture into the skillet drippings.
- 8. Cook over low/medium heat for 3 minutes or until gravy bubbles.
- 9. Stir constantly!
- 10. Cook for 1 additional minute, continuing to stir.
- 11. Season to taste with salt and pepper.
- 12. Serve gravy over steaks.
STEAK N GRAVY
Try this one on for size if you love shrooms, otherwise omit them. This is my husband's favorite (and we eat game at least 3 nights a week). Serve with rice or mashed potatoes, and green beans. Now THIS is good eatin'!
Provided by Elisa Gale
Categories Meat and Poultry Recipes Game Meats Venison
Time 1h30m
Yield 4
Number Of Ingredients 10
Steps:
- Cut all fat and gristle off the meat, and pound each steak out with a meat tenderizer 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 skillet over medium heat. Saute onions until soft and translucent. Stir in mushrooms and garlic, and cook until tender. Remove from skillet and set aside. Heat remaining oil, and fry each steak for 2 minutes on each side, or until golden brown. Return onion mixture to skillet. Stir in gravy and milk. Reduce heat, cover, and simmer for 30 to 40 minutes. Stir occasionally to prevent sticking.
Nutrition Facts : Calories 424.3 calories, Carbohydrate 32.2 g, Cholesterol 100.7 mg, Fat 18 g, Fiber 1.6 g, Protein 32.1 g, SaturatedFat 3.6 g, Sodium 498.1 mg, Sugar 2.1 g
DREW'S VENISON STEAKS AND GRAVY
I've been making this comfort food forever, and it's DH's favorite. I especially like the creamy gravy over rice or mashed potatoes. If you want a stroganoff-like gravy, stir in 8 ounces of sour cream at the last minute, and serve over wide noodles!
Provided by BeachGirl
Categories Deer
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Spray cast iron skillet with non-stick cooking spray and heat on high.
- Cut cubed venison into serving-size pieces.
- Brown venison on each side, about 1 minute.
- In bowl, add 1/2 cup water, wine, bouillon and soup mix.
- Stir to mix well.
- Add soup mixture to skillet, along with onions (and mushrooms if you decide to use them).
- Cover skillet and lower heat to simmer.
- Cook about 30-45 minutes (gravy will thicken).
- Add a little more water if gravy gets too thick before meat is fork-tender.
- GRAVY: When meat is very tender, mix cornstarch with water to make a slurry.
- Pour slurry into hot liquids in skillet, stirring until gravy returns to a boil and is thickened.
- Serve steaks with gravy over steamed rice or mashed potatoes.
- FOR A STROGANOFF: Stir in 8 ounces sour cream, heat until warm but not boiling.
- Serve over wide noodles.
- Variations: Other seasonings you could add: 1/4 tsp thyme, 1/2 tsp basil, 1/2 tsp oregano, OR 1/2 tsp Italian seasoning.
- If you like hot/spicy foods, add 1/4-1/2 tsp crushed red peppers.
Nutrition Facts : Calories 221.2, Fat 3.1, SaturatedFat 1.2, Cholesterol 95.3, Sodium 232.2, Carbohydrate 14.2, Fiber 1.7, Sugar 4.7, Protein 28.4
DEER STEAKS AND GRAVY (VENISON)
Make and share this Deer Steaks and Gravy (Venison) recipe from Food.com.
Provided by Kim M.
Categories Deer
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat bacon drippings in a medium skillet on medium heat. Add deer steaks. Season with salt and pepper. Brown on both sides.
- Sprinkle flour over steaks. Allow to brown slightly.
- Slowly add 3 cups milk; bring to a boil. Add sliced onion. Reduce heat, cover and simmer until steaks and onion are tender. Stir occasionally. Remove cover and allow gravy to thicken.
VENISON STEW
I had no choice but to learn to cook some years ago while my wife recuperated from surgery. But I found I really enjoyed trying different recipes and adapting them to my own taste-that's how my now-famous venison stew recipe came to be! -Gene Pitts, Wilsonville, Alabama
Provided by Taste of Home
Categories Dinner
Time 2h20m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a Dutch oven, heat oil over medium heat. Brown meat on all sides. Remove from pan. Add onions to the same pan; cook and stir until crisp-tender, 5-7 minutes. Add garlic; cook and stir 1 minute longer. Add water, stirring to loosen browned bits from pan. Stir in Worcestershire sauce, bay leaf, oregano, salt, pepper. Return meat to pan; bring to a boil. Reduce heat; cover and simmer until meat is tender, 1-1/2 to 2 hours., Add potatoes and carrots. Continue to cook until vegetables are tender, 30-45 minutes. Remove and discard bay leaf. In a small bowl, mix flour and cold water until smooth; stir into Dutch oven. Bring to a boil; cook and stir until thickened, 1-2 minutes. If desired, stir in browning sauce.
Nutrition Facts : Calories 271 calories, Fat 5g fat (1g saturated fat), Cholesterol 77mg cholesterol, Sodium 791mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges
BEEF TIPS AND GRAVY
Make and share this Beef Tips and Gravy recipe from Food.com.
Provided by Joanie Grow
Categories One Dish Meal
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a Dutch oven, heat oil over medium heat.
- Saute onions until soft.
- Add beef cubes and sauté, stirring often, until meat is browned on all sides.
- Add 2 cups water, Worcestershire sauce, soy sauce, garlic powder, salt and pepper to beef.
- Bring to a boil; reduce heat to low, cover and simmer for 1-1/2 to 2 hours.
- To make gravy: combine gravy mix package with 1 cup water.
- Mix thoroughly and stir into meat mixture.
- Simmer, stirring frequently until slightly thickened.
- Serve over cooked rice, egg noodles, or mashed potatoes.
- Serves 4.
Nutrition Facts : Calories 830.6, Fat 58.9, SaturatedFat 23.4, Cholesterol 236.2, Sodium 1659.8, Carbohydrate 9.6, Fiber 0.6, Sugar 2.8, Protein 62.2
VENISON STEAK WITH PORT SAUCE
If you're a beef-lover, give venison a go - it's rich and flavoursome, but lower in fat
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 9
Steps:
- Make the gravy by simmering all the ingredients together until the redcurrant jelly has completely melted. Keep warm.
- Steam or simmer the potatoes until just tender, about 8 mins, then drain well and add a few drops of oil.
- Lay the venison on a board. Sprinkle some of the black pepper and a little salt on each side, pressing the pepper into the steaks. Heat the remaining oil in a pan. When it has a shimmering surface, add the steaks, 2 at a time. Cook for 2 mins on each side for rare, 3 mins for medium and 4 mins for well done. When cooked, return them all to the pan and pour over the sauce. Warm for 1 min, sprinkle with parsley. Serve with the potatoes and peas, if you like, and any extra sauce spooned over.
Nutrition Facts : Calories 460 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 20 grams sugar, Fiber 2 grams fiber, Protein 37 grams protein, Sodium 0.27 milligram of sodium
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