CREAMY MUSHROOM VENISON STEAK
Always looking for a way to use up all this venison my husband gets every year. You can use round steak for this recipe also. The steaks become very tender in this dish
Provided by barbara lentz @blentz8
Categories Wild Game
Number Of Ingredients 12
Steps:
- Cut the steaks into strips. Mix the flour with salt and pepper. Dredge the steaks in the flour mixture. Add butter to skillet and get it hot. Sear the floured steak in butter.
- Add steak to slow cooker. Top with mushrooms, onion, and garlic.
- Mix the remaining ingredients except noodles together and pour over meat.
- Cook on low for 8 hours or high for 4. Remove rosemary and bay leaf before serving.
- Serve over noodles. If the sauce is too thin thickened it with your favorite thickener.
VENISON STEAKS WITH STROGANOFF SAUCE & SHOESTRING FRIES
Steak and chips gets even more special with rare seared game and homemade fries with mushroom cream sauce
Provided by James Martin
Categories Dinner, Main course
Time 55m
Number Of Ingredients 14
Steps:
- To make the sauce, heat 1 tbsp of the butter in a large frying pan, tip in the onion and cook over a low heat for about 10 mins until soft. Add the garlic and mushrooms, increase the heat and fry until all the liquid has evaporated.
- Meanwhile, heat enough oil to come 4-5in up the sides of a large saucepan. When hot, add the chips and cook, in batches, for 3-5 mins until golden. Remove and drain on kitchen paper, but keep the oil hot.
- Add the paprika, tomato purée and flour to the mushrooms, cook for 1 min then add the brandy, if using, and leave to bubble away for a further 1-2 mins. Be careful as the brandy may set alight. Pour in the beef stock and set over a high heat to reduce by half. Stir in the soured cream and parsley, then season. Keep the sauce warm while you cook the venison.
- Heat the remaining butter in a frying pan over a medium-high heat. Season the venison and cook for 3 mins on each side for medium-rare, depending on the thickness of the meat. Remove from the pan and leave to rest, loosely covered with foil.
- Tip the fries back into the hot oil and cook for a further 2-3 mins to crisp up. Drain and season with salt. Serve the steaks with the sauce poured over and a pile of fries on the side.
Nutrition Facts : Calories 719 calories, Fat 33 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 5 grams sugar, Fiber 8 grams fiber, Protein 52 grams protein, Sodium 0.9 milligram of sodium
VENISON WITH SHERRY-MUSHROOM SAUCE
I came up with this recipe after my father-in-law gave us a bunch of deer meat. It covers the gamey flavor, so if you aren't into gaminess this recipe is perfect for you. Plus, it's fancy enough to serve to guests.
Provided by Karen D.
Categories Meat and Poultry Recipes Game Meats Venison
Time 57m
Yield 3
Number Of Ingredients 11
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.
Nutrition Facts : Calories 495.8 calories, Carbohydrate 34.2 g, Cholesterol 169.5 mg, Fat 19.8 g, Fiber 2.2 g, Protein 39.4 g, SaturatedFat 11.4 g, Sodium 926.2 mg, Sugar 3.5 g
VENISON WITH MUSHROOM-WINE SAUCE
Steps:
- 1. Mix the flour, salt, and pepper in a shallow dish. Dredge the meat in the seasoned flour. Heat the oil in a large skillet over medium-high. Cook the venison for 2 minutes per side, and then transfer to a plate and cover to keep warm.
- 2. Reduce the heat in the skillet to medium, add the shallots and garlic, and cook for 1 minute, stirring constantly. Add the mushrooms and sauté for about 3 minutes. Stir in the tomato paste. Add the wine and chicken broth, raise heat to medium-high, and cook for 1 minute more. Return the meat to the pan and simmer until heated, about 1 minute. Season with salt and pepper to taste.
EASY SLOW COOKER VENISON STEW
This recipe is fast and easy. I usually put this in a slow cooker, but you can put it in a small roaster and let it cook on low after it is simmering. Serve over hot pasta.
Provided by GCKS
Categories Soups, Stews and Chili Recipes Stews
Time 8h10m
Yield 6
Number Of Ingredients 5
Steps:
- In a slow cooker, combine venison, cream of mushroom soup, golden mushroom soup, onion and carrots. Cover and cook on low setting for 6 to 8 hours.
Nutrition Facts : Calories 277.6 calories, Carbohydrate 12.2 g, Cholesterol 130.5 mg, Fat 8.2 g, Fiber 1.7 g, Protein 36.8 g, SaturatedFat 2.6 g, Sodium 793.6 mg, Sugar 3.5 g
VENISON WITH MUSHROOM GRAVY ROAST
After growing up in a hunting heritage type of family, this recipe was adopted as a family favorite. While just about any cut of venison can be utilized, I usually choose the tenderloin, as that is easily the tastiest, and most desired piece of venison ever available. This is an easy dish as there are no special seasoning or marinating steps required. This recipe is for the natural venison lover! This dish can be served alone, or accompanied with sides of wild rice, potatoes of any kind (including mashed utilizing some of the already available gravy, baked, twice baked, or hash browns), corn, green beans, or anything else you would like. This is a very accommodating recipe that goes well with just about anything. You can dress this meal up for special occasions, or simply make this an everyday family affair. This dish will fit well into whatever type of event you would like, depending on what else accompanies it, and how it is presented. It is truly a great American heritage type of dish! Enjoy, and try to stay out of the way from those who will certainly be diving in for a refill of this dish (at the very least, they will want the recipe for it)!!
Provided by CHEF-BOY-I-BE
Categories One Dish Meal
Time 1h15m
Yield 2-4 serving(s)
Number Of Ingredients 8
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!
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