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
SLOW COOKER VENISON STEAKS WITH PEPPERS AND ONIONS
Steps:
- Serve and enjoy.
Nutrition Facts : Calories 467 kcal, Carbohydrate 15 g, Cholesterol 174 mg, Fiber 1 g, Protein 66 g, SaturatedFat 6 g, Sodium 817 mg, Sugar 6 g, Fat 14 g, ServingSize 6-7 servings, UnsaturatedFat 0 g
GRILLED VENISON STEAKS
My husband loves to hunt and always brings home venison. I'd never cooked venison before and had to learn fast. This quick and flavorful marinade that can be used on venison or other cuts of meat. Great served with mashed potatoes.
Provided by tcasa
Categories Venison Recipes
Time 8h55m
Yield 4
Number Of Ingredients 13
Steps:
- Place venison steaks in cold water for 20 minutes to remove extra blood, changing the water halfway through depending on how bloody the meat is.
- While the steaks are soaking, combine 1/2 cup olive oil, balsamic vinegar, onion, garlic, Worcestershire sauce, Dijon, rosemary, parsley, basil, salt, and pepper in a 1-gallon zip-top bag.
- Remove steaks from the water and pat dry. Season both sides with garlic powder, salt, and pepper. Place in the zip-top bag, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight.
- Preheat an outdoor grill on high heat for 10 minutes and lightly oil the grate.
- Remove steaks from the marinade and shake off excess. Discard the remaining marinade.
- Cook steaks on the preheated grill for 3 minutes per side for medium-rare. An instant-read thermometer inserted into the center should read at least 135 to 140 degrees F (57 to 60 degrees C).
- Remove from the grill and let rest for 10 to 15 minutes. Slice into strips, drizzle with olive oil, and serve.
Nutrition Facts : Calories 415.7 calories, Carbohydrate 6.7 g, Cholesterol 96.4 mg, Fat 31.1 g, Fiber 0.6 g, Protein 26.7 g, SaturatedFat 5 g, Sodium 202.6 mg
VENISON STEAK WITH PEPPERS AND ONIONS
This is my brother Bob's recipe. I've always been loathe to eat food made with Bambi, but I couldn't resist the smell of this. Know what? It was delicious! He brings this out at football watching parties, but denies it's venison until after the taste test. Serve with rice or noodles.
Provided by Barbara Z.
Categories Meat and Poultry Recipes Game Meats Venison
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 247.9 calories, Carbohydrate 11 g, Cholesterol 96.4 mg, Fat 9.8 g, Fiber 2.1 g, Protein 27.6 g, SaturatedFat 2.2 g, Sodium 2069 mg, Sugar 3.4 g
VENISON STEAK WITH PEPPERS & MASHED POTATOES
Venison steak with peppers over mashed potatoes. Great comfort food! I always marinate the venison overnight, alternately you could use beef flank steaks. The idea for this came from a Rachael Ray 30 minute meal recipes. Thanks Rachael!
Provided by ChefKinder
Categories One Dish Meal
Time 30m
Yield 6 , 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Mix 1/4 cup oil & 1/4 cup vinegar with the Montreal steak seasoning. Pour over sliced venison and refrigerate overnight or 8 hours. Cook potatoes with skins on until tender, drain & set aside. Cook the garlic & green onions with 2 tablespoons butter. While the potatoes are cooking, drain the marinade from the venison and heat a heavy skillet over medium high heat. Cook the venison for 6-7 minutes and then add the onion and peppers. Cook until the onions are clear, moving everything around the skillet. Turn the heat down and set aside. Add the garlic & green onions to potatoes and mash adding sour cream and enough broth for good consistency. Serve venison and veggies over potatoes and garnish with cheddar cheese.
Nutrition Facts : Calories 832.4, Fat 41.4, SaturatedFat 16.8, Cholesterol 152.8, Sodium 352, Carbohydrate 73.7, Fiber 9.9, Sugar 6.3, Protein 42.5
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
VENISON STEAKS WITH WILD MUSHROOM SAUCE
Invest in some rich game meat and serve pan-fried with a creamy porcini sauce for a seriously special supper
Provided by Barney Desmazery
Categories Main course
Time 20m
Number Of Ingredients 9
Steps:
- Soak the dried mushrooms in 100ml hot water for 10 mins until soft, then drain, reserving the liquid, roughly chop and set aside. Season the steaks with lots of pepper and a little salt. Heat the butter and oil in a frying pan until foaming, then cook the steaks for 2 mins on each side for medium rare or longer to your liking. Remove from the pan and keep warm.
- In the same pan, fry the shallot, then add the drained mushrooms and cook until lightly browned. Splash in the Sherry, then add the porcini liquid, balsamic vinegar and the cream, and simmer down to make a thick, creamy sauce. Put the steaks and their juices back in the pan, spoon over the sauce and serve with mash.
Nutrition Facts : Calories 535 calories, Fat 30 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 2 grams sugar, Protein 57 grams protein, Sodium 0.6 milligram of sodium
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