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.
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.
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 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
VENISON STEAKS WITH GRAVY
With a man in the family that hunts deer for 2 weeks each year I had to start trying to find ways to cook it all up. This is one of the better recipes I have found and use it often. Came from a Google search and then I tweaked it a little.
Provided by Tiggrr
Categories Deer
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix together garlic, vinegar, soy sauce, brown sugar, Worcestershire sauce, sesame oil, juniper berries and water.
- Pour over venison steaks and marinade at least 4-6 hours or overnight. Venison is not very fatty so the longer you marinade the better.
- Preheat barbecue to 500°F making sure to season the grill well with oil of your choice. Remove steaks from marinade and reserve sauce for gravy.
- Sear each side of the steak, approximately 3 min each side. Turn down grill to low and allow to cook for another 10-15min depending on your preference. I prefer mine medium rare.
- Meanwhile take the reserved marinade and pour into small sauce pan. Bring to a boil. Add enough beef gravy granules( I use Bistro) to thicken sauce. Add a bit at a time so as not to over thicken. (If you do just add a bit of water to thin).
- Remove steaks from grill, serve with prepared gravy.
Nutrition Facts : Calories 55.2, Fat 1.1, SaturatedFat 0.2, Sodium 1050.5, Carbohydrate 9.1, Fiber 0.2, Sugar 7.5, Protein 2
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