Venison Steaks With Gravy Recipes

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:

• 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.

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.

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:

• 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.