Venison steak and gravy

Venison steak and gravy


33 people made this

About this recipe: Venison steaks are pounded thin, dredged in a seasoned flour, pan-fried and then simmered with a mushroom gravy. Enjoy with mashed potatoes and a side of veggies.


Serves: 4 

  • 4 (115g) venison steaks
  • 125g plain flour
  • 2 tablespoons ground bay leaves
  • 1 pinch salt and pepper
  • 4 tablespoons olive oil, divided
  • 1/2 onion, chopped
  • 6 fresh mushrooms, sliced
  • 1 tablespoon finely chopped garlic
  • 300ml ready-made beef gravy
  • 4 tablespoons milk

Prep:30min  ›  Cook:1hr  ›  Ready in:1hr30min 

  1. Cut all fat and gristle off the meat and pound each steak out with a meat tenderiser 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.
  2. Heat 1 tablespoon olive oil in a large heavy frying pan over medium heat. Saute onions until soft and translucent. Stir in mushrooms and garlic and cook until tender. Remove from frying pan and set aside. Heat remaining oil and fry each steak for 2 minutes on each side or until golden brown. Return onion mixture to frying pan. Stir in gravy and milk. Reduce heat, cover and simmer for 30 to 40 minutes. Stir occasionally to prevent sticking.

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