Venison Deer With Gravy Recipes

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.

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.

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.

Steps:

• 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.

Steps:

• 1. Soak Cleaned Hind Quarter in Sink of Cold Water, Quart of Vinegar, 1 cup of salt over night. Clean means no White Film or Grissel on meat just pure Red Meat please.
• 2. After Soaking 12 hours at least. Remove from water and drain,(you may want to change this water once) wash with cold water and drain again. Cut meat into 2 or 3 inch blocks Put meat blocks (one at a time) between or under an old towel. Beat both sides with meat tenderizer until flat, and about 3/4 inch thick. Put in bowl or bag with Marinade (see my recipe below) Let soak in marinade for about 6 hours or even over night.
• 3. Drain meat, but do not wash. In a large bowl of flour coat each piece of meat good (if you let sit in flour for a while it will be better) Cook in shortening (like a pork chop) Browning each side good. Salt and Pepper each side when cooking. In slow cooker, put about 2 inches of water and turn on high. After browning this meat lay into water in slow cooker. Cook another batch (do not burn shortening) add more if needed, but do not through away browned flour in pan. When you finish browning meat and it is in slow cooker, slice a large onion (cannot get to much onion) Also these slices may be nice and thick or they may go away. Depends on what you want.. In the same pan, add flour until all shortening has been soaked up. Brown this like a rue x, then add onion and some garlic minced (1 tablespoon) and slowly let onion and Garlic glaze over. Remember the darker the rue x the darker the gravy.
• 4. When onion has cooked some, cover everything in frying pan with water and bring to a slow boil stirring and dissolving mixture to a gravy like state. Pour this entire pan full of onions and gravy into meat in slow cooker. This now can be thinned a little with water, but it should be covered good. It will thicken as it cooks. You can adjust this gravy by adding water or letting it steam off without top. More than likely you will need more water once it starts to boil. Taste and stir gravy every now and then, adding salt and pepper, Worcestershire and Garlic to your taste. Problem with to thin? Just make more rue x and add.
• 5. Cook on medium slow cooker heat about 8 hours..it will be very tender. cut with a fork. Great over Creamed Potatoes.
• 6. Marinade 1 cup Worcestershire sauce 1/2 cup Montreal Seasoning 1/4 cup Garlic Powder (or several cloves garlic chopped) Optional (Teriaki Sauce)

Steps:

• Mix flour and oil in skillet over medium heat until brown, stirring constantly.
• Add canned milk and water enough to make gravy. Add canned soup and a quart jar of canned venison.
• Salt and pepper to taste; cook till thick. Serve over mashed potatoes (hopefully mine, lol).

Steps:

• Pan fry the venison (slowly with a low flame) in a lightly buttered pan until well browned. (I thoroughly cook my venison, and apply butter coatings to top sides to prevent drying the meat as it cooks. However, you can cook to your own preferences -- keep in mind this is a wild dish, hence my thorough initial cooking).
• Add 1 tablespoons butter to separate pan to sauté following 4 ingredients (yellow onions through mushrooms). Sauté yellow onions in pan first, this will allow caramelization, and a full rich flavour of onions. After onions become tender, add the green pepper, red pepper, and mushrooms. Sauté all ingredients above until tender, and onions are slightly caramelized. Add 1/4 cup chopped green onions to sauté pan and simmer 1-2 more minutes.
• Preheat oven to 350°F.
• After all ingredients are sautéed, remove from heat and place 1/2 evenly into a casserole dish creating a layer across the bottom of the dish. After tenderloins are cooked, remove from pan, and place on top of the bed of sautéed vegetables. Cover tenderloin with the remaining sautéed vegetables. Finally cover everything evenly with 2 cans of Cream of Mushroom Soup. The soups will create a wonderful gravy as it is cooked in the oven. Cover casserole dish with foil, and place into preheated oven. Bake for 45 minutes, or until gravy is slightly golden brown.
• Remove from oven when finished and garnish with remaining 1/4 cup chopped green onions. Serve immediately to awaiting guests and family members!