Drews Venison Steaks And Gravy Recipes

DEER STEAKS AND GRAVY (VENISON)

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.

VENISON STEAK WITH PEPPERS AND ONIONS

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.

DREW'S VENISON STEAKS AND GRAVY

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.

VENISON WITH SHERRY-MUSHROOM SAUCE

Steps:

• Combine 1/2 cup flour, sage, salt, and pepper in a resealable bag, set aside. Melt 1 tablespoon of butter in a large pan over medium heat. Stir in onion and cook until almost soft. Add mushrooms, and continue cooking until soft. Remove from pan.
• Turn heat to medium-high and melt 2 tablespoons of butter in pan. Toss the venison steaks in the seasoned flour and shake off the excess. Sear venison in butter for 6 to 7 minutes per side and remove.
• Reduce heat to medium-low, and melt the remaining tablespoon of butter. Whisk in 1 tablespoon of flour, followed by the sherry and water. Return the vegetables and meat to the pan. Increase heat, and simmer for 15 minutes.