VENISON SALISBURY STEAK
Venison Salisbury Steak is a delicious twist on the traditional, comfort food classic. Serve with creamy mashed potatoes or noodles to soak up every drop of the easy, homemade gravy.
Provided by Karyl
Categories Main Dish
Time 40m
Number Of Ingredients 23
Steps:
- In a large bowl, add venison, minced onion and garlic, Panko bread crumbs, tomato paste, Worcestershire sauce, mustard, onion powder, garlic powder, pepper, salt, and parsley.
- Use your hands to combine the until it just comes together. Do not over-mix, or the patties will become dense.
- Divide the mixture into 8 portions and make patties about 1/2 inch thick. Set the patties aside to rest for about 15 minutes
- In a large heavy-bottomed skillet heat oil to medium. Add the venison patties and cook for 3 minutes per side.
- Remove the patties from the skillet and set aside. Cover the patties to keep warm
- Add a little bit more oil, if needed. Add onions to the skillet and cook over medium heat for about 5 minutes, until translucent. Add mushrooms and continue to cook for 3 minutes, until softened.
- Stir in the fresh thyme, garlic powder, and flour, and cook for 1 minute. Add the beef stock, scraping the bottom of the skillet to remove the brown bits. Add the Worcestershire sauce, and bring the mixture to a low boil.
- When the gravy begins to thicken, turn the heat down, and add the butter. Stir well until butter melts into the gravy. Season with salt and pepper to taste. I add about 1/2 teaspoon of each.
- Return the patties to gravy. Spoon the gravy over patties and cook for 5 minutes
- Garnish with parsley. Serve with mashed potatoes, egg noodles, or root mashed vegetables
Nutrition Facts : Calories 379 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 119 milligrams cholesterol, Fat 17 grams fat, Fiber 3 grams fiber, Protein 37 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1 grams, Sodium 1213 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
DEER STEAKS AND GRAVY (VENISON)
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
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 PORT SAUCE
If you're a beef-lover, give venison a go - it's rich and flavoursome, but lower in fat
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 460 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 20 grams sugar, Fiber 2 grams fiber, Protein 37 grams protein, Sodium 0.27 milligram of sodium
VENISON STEAKS WITH GRAVY
This is 1 of the many recipes that I have developed over my lifetime of outdoor life.
Provided by Rev BJ Friley
Categories Steaks and Chops
Time 10m
Number Of Ingredients 7
Steps:
- 1. Combine 1/3 cup flour, pepper, salt, and paprika in a shallow pan.
- 2. Dredge steaks in the mixture.
- 3. Melt butter over low heat in a non-stick skillet.
- 4. Add steaks and cook until browned and to desired doneness, turning steaks over once.
- 5. Remove from skillet and keep warm.
- 6. Combine the remaining 3 tablespoons of flour and the milk in a small bowl.
- 7. Whisk this mixture into the skillet drippings.
- 8. Cook over low/medium heat for 3 minutes or until gravy bubbles.
- 9. Stir constantly!
- 10. Cook for 1 additional minute, continuing to stir.
- 11. Season to taste with salt and pepper.
- 12. Serve gravy over steaks.
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
DREW'S VENISON STEAKS AND GRAVY
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
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
CRISPY CHICKEN FRIED VENISON STEAKS
This venison version of chicken fried steak comes out crispy, and the flavor is as good as its beef counterpart. The caramelized onions and gravy make it a solid meal for the whole family.
Provided by deercook
Categories Meat and Poultry Recipes Game Meats Venison
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- Beat the egg in a bowl, then whisk in 1 cup of milk and the hot pepper sauce. Pound the venison steaks with a meat mallet to 1/4 inch thick, and place into the milk mixture. Stir together the cornmeal, bread crumbs, cornstarch, baking soda, black pepper, and garlic salt in a shallow dish.
- Remove the venison steaks from the milk mixture one at a time, allowing the excess to run off, and press into the bread crumb mixture; set aside. Reserve the remaining bread crumb mixture.
- Heat the oil in a large skillet over medium heat. Place as many breaded venison steaks into the pan as will fit without overlapping. Cook until the venison is golden brown on both sides, about 3 minutes per side. Remove to drain on a paper towel lined plate and keep warm. Repeat with remaining venison.
- Once the venison has finished cooking, stir the onions into the hot oil, and cook until dark brown, about 5 minutes. Pour off and discard the oil, remove the onions to a plate and set aside. Stir the reserved bread crumb mixture into the hot skillet, and cook for a few seconds until it begins to toast. Stir in the remaining cup of milk, and simmer until the milk has thickened, about 5 minutes. Pour the gravy over the venison steaks and top with the caramelized onions to serve.
Nutrition Facts : Calories 522.2 calories, Carbohydrate 33.3 g, Cholesterol 230.3 mg, Fat 17.2 g, Fiber 2.1 g, Protein 55.5 g, SaturatedFat 5.7 g, Sodium 1372.4 mg, Sugar 8 g
VENISON (DEER) WITH GRAVY
My Mother-in-Law Eunice Martin taught me how to make Deer Steak and Gravy. She was an Angel who has passed on. I enjoyed watching city boys eat it thinking it was Beef all the while saying they didn't like Deer Meat
Provided by Chip Cheely
Categories Wild Game
Time 20h
Number Of Ingredients 2
Steps:
- 1. Soak Cleaned Hind Quarter in Sink of Cold Water, Quart of Vinegar, 1 cup of salt over night. Clean means no White Film or Grissel on meat just pure Red Meat please.
- 2. After Soaking 12 hours at least. Remove from water and drain,(you may want to change this water once) wash with cold water and drain again. Cut meat into 2 or 3 inch blocks Put meat blocks (one at a time) between or under an old towel. Beat both sides with meat tenderizer until flat, and about 3/4 inch thick. Put in bowl or bag with Marinade (see my recipe below) Let soak in marinade for about 6 hours or even over night.
- 3. Drain meat, but do not wash. In a large bowl of flour coat each piece of meat good (if you let sit in flour for a while it will be better) Cook in shortening (like a pork chop) Browning each side good. Salt and Pepper each side when cooking. In slow cooker, put about 2 inches of water and turn on high. After browning this meat lay into water in slow cooker. Cook another batch (do not burn shortening) add more if needed, but do not through away browned flour in pan. When you finish browning meat and it is in slow cooker, slice a large onion (cannot get to much onion) Also these slices may be nice and thick or they may go away. Depends on what you want.. In the same pan, add flour until all shortening has been soaked up. Brown this like a rue x, then add onion and some garlic minced (1 tablespoon) and slowly let onion and Garlic glaze over. Remember the darker the rue x the darker the gravy.
- 4. When onion has cooked some, cover everything in frying pan with water and bring to a slow boil stirring and dissolving mixture to a gravy like state. Pour this entire pan full of onions and gravy into meat in slow cooker. This now can be thinned a little with water, but it should be covered good. It will thicken as it cooks. You can adjust this gravy by adding water or letting it steam off without top. More than likely you will need more water once it starts to boil. Taste and stir gravy every now and then, adding salt and pepper, Worcestershire and Garlic to your taste. Problem with to thin? Just make more rue x and add.
- 5. Cook on medium slow cooker heat about 8 hours..it will be very tender. cut with a fork. Great over Creamed Potatoes.
- 6. Marinade 1 cup Worcestershire sauce 1/2 cup Montreal Seasoning 1/4 cup Garlic Powder (or several cloves garlic chopped) Optional (Teriaki Sauce)
GRANNY'S STEAK AND GRAVY
Provided by Food Network
Categories main-dish
Time 2h20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Sprinkle both sides of the steak with the salt, cayenne, and black pepper. Rub seasoning into meat. In a large skillet, heat oil over high heat until hot. Add steak and cook on high until browned, turning steak every 3 to 4 minutes. (Lower heat if necessary.) The steak should be well browned on both sides. Remove steak and add onions and bell peppers to pan. Cook until wilted. Place steak on top of onions and bell peppers and add 1/4 cup of water. Lower heat to medium, cover and simmer for 1 1/2 hours, turning steak every 20 minutes. (Note: when lifting lid of pot, let the water from the lid drain into the pot.) When steak is tender, remove steak and place on a platter. Mix cornstarch with 1/4 cup of water and add to the pot. Stir to make a gravy. Serve gravy over hot rice with steak.
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