Venison steak and gravy

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    Venison steak and gravy

    Venison steak and gravy

    (34)
    1hr30min


    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.

    Ingredients
    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

    Method
    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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    Reviews & ratings
    Average global rating:
    (34)

    Reviews in English (34)

    by
    28

    This was simply one of the best venison recipes I've ever tried! My husband is a hunter and we have struggled for years trying to find a venison recipe that I liked. An added plus was that the leftovers were wonderful as well! Definately a "must try" for the hesitant hunter's wife!  -  15 Feb 2008  (Review from Allrecipes US | Canada)

    by
    17

    Was good and easy. Made the texture and taste of our old, frozen, elk tenderloin, not so bad. I cut the tenderloin up into thin slices and put them in 2 - 1 gallon plastic bags and pounded them with a hammer. I had to fry the steaks in batches since I had more pieces. (BTW...1 cup of flour was more than enough to coat all of the pieces and I ended up throwing a lot away). Didn't use ground bay leaves because we didn't have any and did not substitute it with anything else. Used canola oil instead of olive because I was out of olive oil. Used about 1 1/2 tbsp. of fresh, chopped garlic because we love it. Used 6 brown (also known as cremini or baby portabellas) mushrooms because we don't eat white domestic and I wish we had used more because personally I would have liked mushrooms in every bite. They tasted really good in this recipe. Thanks for the recipe. It's a nice change from the usual fried steak with cream gravy. I'll use it for beef and I'm sure it will taste even better! Also, the gravy was delicious with egg noodles instead of potatoes!  -  30 Jun 2006  (Review from Allrecipes US | Canada)

    by
    12

    Almost perfect but I swapped white wine for beef broth and I thought the flavor was exceptional! White wine seems to go best with venison despite the rules. Using beef broth with venison runs contrary to my tastes.  -  26 Nov 2002  (Review from Allrecipes US | Canada)

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