Venison Steak N Gravy
Recipe by Elisa Gale. "Try this one on for size if you love shrooms, otherwise omit them. This is my husband's favorite (and we eat game at least 3 nights a week). Serve with rice or mashed potatoes, and green beans. Now THIS is good eatin'!"
⏱️ Prep: 30 min🍳 Cook: 60 min
Nutrition
424
Calories
—
Protein
—
Carbs
—
Fat
Ingredients
| 4 | venison steaks (4 ounce each) | |
| 1 cup | 240 ml | all-purpose flour |
| 2 tablespoons | 30 ml | ground bay leaves |
| 1 pinch | salt and pepper | |
| 4 tablespoons | 60 ml | olive oil, divided |
| 1/2 | onion, chopped | |
| 6 | fresh mushrooms, sliced | |
| 1 tablespoon | 15 ml | minced garlic |
| 1 can | beef gravy (10.5 ounce can) | |
| 1/4 cup | 60 ml | 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.
Easy Cleanup: Try using a liner in your slow cooker for easier cleanup.