SMOTHERED VENISON STEAK (CAN USE BEEF)
There are a couple of ways to make smothered steak this one is super easy. Requires a minimum of 2 ingredients but you can dress it up. It can be used on venison and beef, this just happens to be venison.
Provided by Cathy Smith
Categories Wild Game
Time 6h15m
Number Of Ingredients 8
Steps:
- 1. Preheat the olive oil in a skillet over medium heat. Saute the meat quickly and layer in crock pot.
- 2. Saute onion just till it is slightly brown and place in crockpot (optional)
- 3. Saute mushrooms just till they get a bit of color on them and place them in the crockpot. Sprinkle garlic over this and sprinkle with pepper as desired.
- 4. Pour soup into bowl and add 1-2 cups water for desired gravy thickness, remember you do not lose much water in a crock pot so it is better to have it a bit thick than too thin. Then pour this over the top of all. Cook on low for 6-8 hours till tender. The gravy is fantastic over mashed taters!!
SMOTHERED ROUND STEAK WITH GRAVY
This is one of the first recipes I learned to cook when I was a teenager. Mom taught me to cook over the phone, after I got home from school every day. She was working and I didn't think about it at the time, but later I realized my calls were reassuring to her, since she knew I was safely home. Even when Mom told me how to do it, I nearly always tweaked it! Most of the time, it turned out okay. Mashed potatoes and biscuits are perfect with this, along with a vegetable.
Provided by Bibi
Yield 6
Number Of Ingredients 10
Steps:
- Sprinkle each side of the round steak pieces with salt and pepper, rubbing seasoning into the meat.
- Combine 1/2 cup flour and garlic powder in a 1-gallon resealable bag. Add steak pieces, seal bag, and shake to evenly coat all the pieces.
- Heat 1/3 cup of oil in a large skillet over medium heat until hot. Add seasoned and floured steak pieces to the skillet in a single layer in batches and cook until browned, 4 to 5 minutes per side. Remove from the skillet and keep warm. Repeat with remaining pieces, adding more oil, if necessary, until all are browned.
- Add onion slices to the same skillet and stir, coating onions with pan drippings, until onion slices have separated and are just beginning to soften, about 2 minutes. Move onions to one side of the skillet and return browned steak pieces to the skillet. Spread steak evenly in the skillet and place onions on top.
- Stir together water, beef base, and Worcestershire sauce in a microwave-safe container. Microwave on high for 1 minute, stir, and pour into the skillet. Cover, reduce heat to a simmer, and cook until the steak is tender, about 45 minutes.
- Remove the steak from the skillet and add reserved 1/2 cup of flour to the pan drippings. Increase heat to medium; stir briskly and cook until bubbly, 2 to 3 minutes.
- Stir in milk and keep stirring until gravy bubbles again. Return steak, onions, and any accumulated juices to the skillet, cover, and reduce heat to a simmer. Simmer, stirring occasionally, until flavors are well combined, about 10 minutes.
Nutrition Facts : Calories 556.3 calories, Carbohydrate 22.6 g, Cholesterol 107.5 mg, Fat 31.4 g, Fiber 1 g, Protein 43.7 g, SaturatedFat 8.1 g, Sodium 95.8 mg, Sugar 5.1 g
DIANA'S VENISON SMOTHERED STEAKS
This is a recipe I learned when I came to visit and she put me to work carving a deer hind quarter into steaks
Provided by Stormy Stewart
Categories Steaks and Chops
Time 3h15m
Number Of Ingredients 7
Steps:
- 1. fry bacon then crumble and set a side. In bacon grease saute onions and garlic and remove to the bacon. Mix together the flour salt and pepper together and coat the steaks and brown in the bacon grease.
- 2. put the browned steaks in a casserole dish and set aside. Put the bacon, onion and garlic back in the pan and add the cream of mushroom soup and milk making sure to get the brumbs from the bottom. then pour it all over the steaks in the casserole dish and cover. put in the oven at 325 degrees for 1 1/2 - 2 hours. the mushroom soup will darken to a rich brown.
- 3. Serve The steaks and gravy with mash potatoes and a veggie
SMOTHERED ROUND STEAK (OR VENISON)-AN OLD AND RELIABLE RECIPE.
Steps:
- Trim the meat and cut it into 1-by-3-inch slices. Sprinkle with white pepper. Preheat a large nonstick skillet over high heat. Add the oil. In batches if necessary, brown the meat on all sides, about 3 minutes. Add the onions, enough of the water to cover the bottom of the pan by 1/4 inch, and the bouillon cube. Cover, reduce the heat to medium-low, and simmer until tender, 20 to 40 minutes, depending upon the cut of meat.
SMOTHERED DEER STEAK
Make and share this Smothered Deer Steak recipe from Food.com.
Provided by Tami Adams
Categories Deer
Time 2h5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Season tenderloin with salt/pepper/garlic to taste.
- Lightly flour and brown in oil.
- Put in casserole dish with bullion and water; cover and put in oven to smother about 2 hours or till tender.
- Serve over rice.
SMOTHERED VENISON STEAKS
I'm always trying to find new ways to make venison since most of the men in my life love to hunt. This one is a keeper
Provided by barbara lentz
Categories Wild Game
Time 25m
Number Of Ingredients 9
Steps:
- 1. Set steaks out on counter add salt and pepper and drizzle with olive oil. Let come to room temp.
- 2. Meanwhile cook bacon until crisp. Remove with a slotted spoon to paper towel. Saute the onion and garlic in bacon grease. Deglaze with dry sherry and let almost all evaporate. Stir in cream of mushroom soup, bouillon, and heavy cream. cook through.
- 3. Grill steaks to desired doneness and top with cream of mushroom soup mixture.
SMOTHERED STEAK DEEPLY SOUTHERN
Growing up in the South, we had a neighbor that I adored, Cris Juneau, French Louisianian from New Orleans' way. She made the BEST smothered steak. Reconnecting when I was adult, she cooked her infamous dish from memory, but I watched and recreated to paper. Serve with Recipe # 27361. Simply pure southern comfort food!
Provided by Southern Lady
Categories Meat
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In small bowl mix 4 seasonings.
- Place flour in a flat surfaced dish (save unused flour for smothering).
- Sprinkle front and back side of each steak piece and rub deep into groves of steak.
- Heat oil to medium high in skillet (cast iron is best).
- Dredge each piece in flour, press in with finger tips. Re-dredge in flour again and place carefully in hot oil for 1 minute and then turn back heat to medium.
- Fry steak 4-5 minutes on each side. Remove, drain on a separate plate.
- Remove all but 2-3 Tbs of oil, over medium high heat, sprinkle with 3 Tbs flour, whisking until well mixed and roux browns.
- Add water, bouillon cube and remaining seasoning. Mix until gravy begins to thicken slightly. Test taste for spice as this is the time to adjust (salt or water).
- Replace steak back in gravy and spread onion rings over the tops.
- Cover and simmer 30-40 minutes.
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
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.
More about "smothered venison steak can use beef recipes"
THESE 10 VENISON DINNERS WILL KNOCK YOUR SOCKS OFF
From allrecipes.com
Estimated Reading Time 3 mins
- Venison Schnitzel. "I don't have a clue where my Dad got this particular recipe, but he used to build it during hunting season when we had fresh venison (elk, antelope, mule or whitetail deer), 'hanging and aging'.
- Bacon-Wrapped Venison Tenderloin with Garlic Cream Sauce. Trim venison tenderloins into roasts are wrapped in bacon slices, roasted, and served with a creamy mushroom sauce.
- Braised Venison with Rosemary and Shiitake. Venison is simmered with shiitake mushrooms, onions, herbs, and bacon in red wine and a splash of cognac if you like.
- Venison with Sherry-Mushroom Sauce. Venison tenderloin steaks are seasoned and seared then cooked in a sherry, mushroom, and sweet onion sauce.
- Venison with Blackberry Wine Sauce. You'll quickly pan-sear venison steaks and serve with a silky blackberry sauce. "A yummy way to spice up venison loin or steaks," says Web Spinner.
- Venison Scaloppini. Bread venison cutlets and brown in butter on the stovetop, then bake in the oven with sherry or Marsala wine and a little broth!
- Steak 'n' Gravy. Venison steaks simmer in a mushroom, milk, and beef gravy. "Try this one on for size if you love shrooms, otherwise omit them," says Elisa Gale.
- Venison Pot Roast and Gravy. "If I could rate it higher I would. This was EXCELLENT! My husband had seconds, no wait—thirds," says Virginia Miller. "
- Venison Fajitas. Fajita-seasoned strips of venison are cooked in a heavy frying pan with onions and bell peppers and served in tortillas. "This was delicious.
- Venison Stroganoff. This version is made in the oven, although you can also use a slow cooker or your stovetop. Take a tip from reviewer Nightstar: "Instead of cubing the venison, I cut it into really thin strips when it was still partially frozen.
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4.8/5 (5)Category DinnerCuisine AmericanTotal Time 1 hr 30 mins
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