Deer Steaks And Gravy Venison Recipes

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DEER STEAKS AND GRAVY (VENISON)



Deer Steaks and Gravy (Venison) image

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

1 1/2 lbs venison steak, thinly sliced
1 1/2 tablespoons bacon drippings
4 tablespoons all-purpose flour
3 cups whole milk
1 small onion, sliced
salt and pepper, to taste

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



Drew's Venison Steaks and Gravy image

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

1 lb cubed venison
1 package dry lipton onion and mushroom soup mix
2 teaspoons beef bouillon
1/2-1 cup water
1/2 cup white wine or 1/2 cup water
2 large onions, thinly sliced or diced
salt and pepper, to taste
1 (4 ounce) can sliced mushrooms, drained or 2 ounces dried mushrooms (optional)
2 tablespoons cornstarch
1/4 cup water

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 PEPPERS AND ONIONS



Venison Steak with Peppers and Onions image

This is my brother Bob's recipe. I've always been loathe to eat food made with Bambi, but I couldn't resist the smell of this. Know what? It was delicious! He brings this out at football watching parties, but denies it's venison until after the taste test. Serve with rice or noodles.

Provided by Barbara Z.

Categories     Meat and Poultry Recipes     Game Meats     Venison

Yield 4

Number Of Ingredients 12

2 ½ tablespoons beef broth
2 ½ tablespoons dry sherry
4 teaspoons soy sauce
1 teaspoon salt
¼ teaspoon ground white pepper
1 pound lean venison, cut into thin strips
1 teaspoon sugar-based curing mixture (such as Morton® Tender Quick®)
2 teaspoons steak seasoning
1 onion, halved and sliced
3 bell peppers, sliced into thin strips
2 tablespoons vegetable oil
1 tablespoon cornstarch

Steps:

  • In a medium bowl, stir together the beef broth, sherry, soy sauce, salt and pepper. Season the meat with curing salt and steak seasoning, then place it in the bowl with the marinade. Cover and refrigerate for 2 to 3 hours.
  • Heat one tablespoon of oil in a large skillet over medium-high heat. Use tongs or a slotted spoon to transfer the venison to the skillet, reserving the marinade. Cook and stir until browned and cooked through, 3 to 5 minutes, depending on the size of your pieces. Remove to a clean bowl.
  • Heat the remaining tablespoon of oil in the same skillet over medium-high heat. Add the onion and bell pepper strips; cook and stir until starting to become tender, 2 to 3 minutes. Remove them from the pan and place them in the bowl with the meat.
  • Dissolve the cornstarch in 2 tablespoons of the reserved marinade. Pour the rest of the marinade into the skillet. Bring to a boil, then simmer over medium heat for a minute. Stir in the cornstarch slurry and continue to cook, stirring slowly until thickened, about 1 minute. Return the meat and vegetables to the skillet and stir until coated with the sauce. Transfer to a serving dish.

Nutrition Facts : Calories 247.9 calories, Carbohydrate 11 g, Cholesterol 96.4 mg, Fat 9.8 g, Fiber 2.1 g, Protein 27.6 g, SaturatedFat 2.2 g, Sodium 2069 mg, Sugar 3.4 g

VENISON POT ROAST AND GRAVY



Venison Pot Roast and Gravy image

This is my favorite way to prepare a venison roast, it's quick and easy, and even works with the not-so-tender cuts.

Provided by Ron

Categories     Meat and Poultry Recipes     Game Meats     Venison

Time 1h30m

Yield 4

Number Of Ingredients 7

1 pound boneless venison roast, thinly sliced across the grain
1 tablespoon minced garlic
1 tablespoon grill seasoning
1 teaspoon chili powder
2 cups beef broth
¼ cup butter
¼ cup flour

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.

Nutrition Facts : Calories 268.1 calories, Carbohydrate 7.8 g, Cholesterol 116 mg, Fat 14.5 g, Fiber 0.6 g, Protein 25.7 g, SaturatedFat 8.4 g, Sodium 1199.8 mg, Sugar 0.1 g

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