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.
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)
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)
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)