If you enjoy mushrooms, give it a try; otherwise, skip them. We eat game at least three evenings a week, and my husband’s favorite is this. Serve with green beans, mashed potatoes, and rice. THIS is some tasty food!
| Prep Time: | 30 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 (4 ounce) venison steaks
- 1 cup all-purpose flour
- 2 tablespoons ground bay leaves
- 1 pinch salt and pepper
- 4 tablespoons olive oil, divided
- ½ onion, chopped
- 6 fresh mushrooms, sliced
- 1 tablespoon minced garlic
- 1 (10.5 ounce) can beef gravy
- ¼ cup milk
Instructions
- Cut all fat and gristle off the meat, and pound each steak out with a meat tenderizer until they are thin but not tearing. In a shallow bowl, combine flour, bay leaf, salt and pepper. Dredge steaks in the flour mixture until evenly coated.
- Heat 1 tablespoon olive oil in a large heavy skillet over medium heat. Saute onions until soft and translucent. Stir in mushrooms and garlic, and cook until tender. Remove from skillet and set aside. Heat remaining oil, and fry each steak for 2 minutes on each side, or until golden brown. Return onion mixture to skillet. Stir in gravy and milk. Reduce heat, cover, and simmer for 30 to 40 minutes. Stir occasionally to prevent sticking.
Nutrition Facts
| Calories | 424 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 101 mg |
| Dietary Fiber | 2 g |
| Protein | 32 g |
| Saturated Fat | 4 g |
| Sodium | 498 mg |
| Sugars | 2 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious…. I added 1/2 a packet of onion soup mix to the flour mixture and then added the rest of the pack to the top after I added the gravy and let it simmer 45 minutes…. my husband (who is a picky eater) LOVED it!
I didn’t have any canned gravy (I don’t use it anyway). I changed the recipe to brown the steak first, remove from skillet. Sauté onions, mushrooms and garlic. Sprinkle two tablespoons flour over onion mixture and cook for 1 minute. Add 1 1/3 cup beef broth and the milk to the onion mixture. Put the steaks back in the skillet, reduce heat and simmer as the recipe says. It was delicious.
My husband and I loved this recipe! It was easy and very tasty. I didn’t have any mushrooms, crushed bay leaves or canned gravy, so I used packet brown gravy mix. I did follow the directions, except for after browning the venison steaks, I threw them in a crockpot on low for 5 hours. OMGOSH… they were so good! Falling apart. We can’t wait to eat them today for lunch! Thanks for sharing the recipe for all of us hunters!
We enjoyed this a good deal. We used eye of round steak for the first attempt. The next will include cube steak. I will be adding some soy sauce.
No may husband and I loved it. I will make it again.
This recipe to me was just okay. I didn’t love the added broth. I felt it threw the flavor off. With that said my family devoured it. They loved it, so I guess I will make again .
We really loved this. I had some elk steaks and they were delicious. I followers the recipe and added a lot of mushrooms because we love them. I will make this again.
No mushrooms
Made this according to recipe except instead of venison, I used stew meat because that’s what I had. Served over rice – delicious! I used the leftovers for lunch the next day in heated flour tortillas. We topped it with the avocado/tomato/corn salsa….Oh, my!!! I got raves! Will definitely make this again!!
Delicious! Much more flavorful than my usual recipe. I don’t buy canned gravy, so I just used the leftover flour and some beef broth to make my own. So easy!
I used cube steak, it was great with mashed potates. I cant wait to get some venison to try.
Works good on Elk too !
Terrible. Didn’t have venison or steak so used muskrat from the freezer about six years old and a little crusty. No gravy so used water and some apple cider. No onions so used turnips. What a terrible recipe. Muskrat was inedible.
Simple and great tasting recipe
Great recipe!! I substituted a good ribeye that I cubed. Delicious!!
Used 4 strip-loins cut each in half. Used steak spice instead of bay leaves.
it was good needed to be zipped up a little bit and we served it over egg noodles which made it a much heartier meal
This was so good that my baby loved it I will make this again.
It’s sooooo easy to make your own gravy for this dish if you use the pan drippings, a little flour and beef (or venison) stock. A good hardy meal none-the-less.
I made this and it so good
This was great. The venison came out nice and tender. The only things I did different were to make my own gravy, and didn’t have ground bay leaf, so threw a couple in for the simmer.