Venison Deer With Gravy Food

VENISON STEAKS WITH GRAVY

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 POT ROAST AND GRAVY

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.

ROASTED RACK OF VENISON AND SHALLOTS WITH DRIED-CRANBERRY GRAVY

Steps:

• Preheat the oven to 425°F. In a roasting pan large enough to hold the venison racks without crowding them, toss the shallots with 2 tablespoons of the oil and salt and pepper to taste and roast them in the middle of the oven, stirring occasionally, for 25 to 30 minutes, or until they are golden. Pat the venison dry, season it with salt and pepper, and rub it generously with the additional oil. Heat a large heavy skillet over high heat until it is hot and in it sear the venison on all sides. Push the shallots to the sides of the roasting pan, stand the venison racks in the middle of the pan, allowing the bones to rest together, and roast the mixture in the middle of the oven for 23 minutes, or until a meat thermometer registers 125°F., for rare meat. Transfer the racks with shallots to a platter and let them stand, covered loosely with foil, for 15 minutes. To the roasting pan add the broth, the wine, the water, and the juniper berries and simmer the mixture, scraping up the brown bits, for 5 minutes. Strain the mixture through a fine sieve set over a small saucepan, whisk the cornstarch mixture, and add it to the saucepan with the cranberries, the vinegar, and salt and pepper to taste. Simmer the gravy, whisking, for 5 minutes. Cut the venison into individual chops and serve it with the shallots and the gravy.

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.

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 ROAST WITH WINE GRAVY

Steps:

• Remove any white membrane from roast. Put roast in a shyallow dish. Combine wine, onion, and seasonings, pour over roast. Cover and marinate in fridge 8 hours, turn occasionally.
• Remove roast from marinade, reserve marinade. Brown roast in Dutcxh oven. Insert meat thermometer, make sure it doesn't touch any fat or bone.Add marinade to roast, cover and bake at 350F for 2 hours or until temp reaches 170°F.
• Remove and discard bay leaf. Remove roast, reserving marinade. Combine flour and water, stir until smooth. Add flour mix to marinade, cook over med. stir constantly, until thick. Serve gravy with roast.

VENISON WITH MUSHROOM GRAVY ROAST

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!

MOM BENNETT'S VENISON GRAVY

Steps:

• Mix flour and oil in skillet over medium heat until brown, stirring constantly.
• Add canned milk and water enough to make gravy. Add canned soup and a quart jar of canned venison.
• Salt and pepper to taste; cook till thick. Serve over mashed potatoes (hopefully mine, lol).

VENISON (DEER) WITH GRAVY

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)

VENISON STEAK WITH PORT SAUCE

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.

VENISON WELLINGTON

Steps:

• For detailed step-by-step images to help with creating your wellington, visit our guide page. Firstly, dry the venison with kitchen paper, then season well. Heat the oil in a frying pan and sear the meat all over for about 8 mins. Brush with mustard, leave to cool, then chill for 20 mins. Reserve any juices for the gravy.
• Melt the butter and soften the shallot and garlic. Add the mushrooms, herbs and seasoning, and cook for 10 mins until you have a paste-like mixture. Add the brandy and cook until it's evaporated. Leave to cool.
• Overlap 2-3 sheets of cling film on a clean surface and lay the prosciutto in 2 rows, slightly overlapping each slice. Spread the cooled mushroom paste all over the prosciutto, creating a thin, even layer.
• Place the fillet in the centre of the mushroom mixture. Using the edge of the cling film, carefully draw the layer of prosciutto and mushroom around the meat.
• Roll into a sausage shape, twisting the ends of the cling film as you do, to form a tight log. Chill for 30 mins to firm up.
• On a lightly floured surface, roll the pastry to a rectangle a little larger than a magazine, and trim the edges to neaten.
• Carefully unwrap the prosciutto parcel and lay in the middle of the pastry.
• Fold over the bottom half of the pastry. Lightly brush the rest of the sheet with beaten egg.
• Roll the whole thing around the meat to encase. Neatly fold under the shorter edges to create a parcel.
• Transfer to a baking sheet and, using your hands, smooth the pastry around the meat, pressing it firmly to avoid any air being trapped. Brush the pastry all over with beaten egg yolk.
• Chill for at least 30 mins or up to 24 hrs. Then, using the back of a knife, mark the pastry, being careful not to cut all the way through. Heat the oven to 220C/200C fan/gas 7.
• Lightly oil a non-stick baking tray and heat until hot. Put the wellington on the tray and bake for 30 mins (35 mins for well done). Remove from oven, brush with extra egg and rest for 20 mins.
• To make venison gravy, melt a large knob of butter in a medium pan, add 1 finely chopped shallot, 1 crushed garlic clove and 1 thyme sprig, and cook until soft. Add 1 tbsp flour, brown for about 1 min, then pour in 250ml Port and reduce by two-thirds. Add 400ml beef stock and any reserved juices from the venison, then reduce again by two-thirds until syrupy. Season, add 1 tbsp redcurrant jelly, if you like, and strain before serving.