Braised Venison Or Beef Round Steak Recipes

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.

BRAISED VENISON. (OR BEEF ROUND STEAK)

Steps:

• pre-heat a 14" dutch oven in coals. Season flour with salt & pepper,Dredge meat in flour. ( use a meat malet to pound in seasoning). Melt butter with a little bacon drippings in dutch oven,and brown meat slowly
• Afer meat has been browned add beef stock and vegetables and red wine. Cover with lid and cook over coals for 3-4 hours,add beef stock,or wine as needed. Serve over cooked rice.

BRAISED ROUND STEAK WITH BEER

Steps:

• Cut round steak into serving size pieces.
• Brown cut up round steak and then add add all other ingredients.
• Simmer about 1 1/2 hours or until meat is tender. I sometimes add cut up potatoes in the last 45 minutes. You will have delicious gravy. If you want the gravy thicker use potato buds to thicken. It works great.

BRAISED VENISON WITH ROSEMARY AND SHIITAKE

Steps:

• Melt the bacon drippings in a large Dutch oven over medium-high heat. Sear the venison in two batches until nicely browned and remove. Stir in the shiitake, onions, and garlic; cook until softened, 1 to 2 minutes. Pour in the cognac, wine, and bouillon cube, simmer for 30 seconds to remove the alcohol flavor and dissolve the bouillon.
• Stir in the venison, pepper, thyme, rosemary, and bay leaves. Bring to a boil, then reduce heat to low and simmer gently until the venison is tender, about two hours or more; adding water as needed.
• If using baby carrots, add them during the last half hour of cooking. When the venison is tender, you may wish to thicken the sauce by dissolving the cornstarch in 2 tablespoons of water and stirring it into the sauce.