Best 3 Venison Steaks With Gravy Recipes
Indulge in the delectable flavors of venison steaks prepared to perfection with our carefully curated collection of recipes. Discover the secrets to crafting tender and juicy venison steaks, complemented by a rich and flavorful gravy that elevates the dish to a new level of culinary excellence. Our recipes cater to a range of preferences, from classic and traditional techniques to innovative and modern interpretations, ensuring there's something for every palate. Embark on a culinary journey as we guide you through the steps of preparing this exquisite dish, transforming ordinary ingredients into an extraordinary dining experience.
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VENISON STEAKS WITH GRAVY
This is 1 of the many recipes that I have developed over my lifetime of outdoor life.
Provided by Rev BJ Friley
Categories Steaks and Chops
Time 10m
Number Of Ingredients 7
Steps:
- 1. Combine 1/3 cup flour, pepper, salt, and paprika in a shallow pan.
- 2. Dredge steaks in the mixture.
- 3. Melt butter over low heat in a non-stick skillet.
- 4. Add steaks and cook until browned and to desired doneness, turning steaks over once.
- 5. Remove from skillet and keep warm.
- 6. Combine the remaining 3 tablespoons of flour and the milk in a small bowl.
- 7. Whisk this mixture into the skillet drippings.
- 8. Cook over low/medium heat for 3 minutes or until gravy bubbles.
- 9. Stir constantly!
- 10. Cook for 1 additional minute, continuing to stir.
- 11. Season to taste with salt and pepper.
- 12. Serve gravy over steaks.
VENISON STEAKS WITH GRAVY
With a man in the family that hunts deer for 2 weeks each year I had to start trying to find ways to cook it all up. This is one of the better recipes I have found and use it often. Came from a Google search and then I tweaked it a little.
Provided by Tiggrr
Categories Deer
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix together garlic, vinegar, soy sauce, brown sugar, Worcestershire sauce, sesame oil, juniper berries and water.
- Pour over venison steaks and marinade at least 4-6 hours or overnight. Venison is not very fatty so the longer you marinade the better.
- Preheat barbecue to 500°F making sure to season the grill well with oil of your choice. Remove steaks from marinade and reserve sauce for gravy.
- Sear each side of the steak, approximately 3 min each side. Turn down grill to low and allow to cook for another 10-15min depending on your preference. I prefer mine medium rare.
- Meanwhile take the reserved marinade and pour into small sauce pan. Bring to a boil. Add enough beef gravy granules( I use Bistro) to thicken sauce. Add a bit at a time so as not to over thicken. (If you do just add a bit of water to thin).
- Remove steaks from grill, serve with prepared gravy.
Nutrition Facts : Calories 55.2, Fat 1.1, SaturatedFat 0.2, Sodium 1050.5, Carbohydrate 9.1, Fiber 0.2, Sugar 7.5, Protein 2
VENISON STEAK WITH PORT SAUCE
If you're a beef-lover, give venison a go - it's rich and flavoursome, but lower in fat
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 9
Steps:
- Make the gravy by simmering all the ingredients together until the redcurrant jelly has completely melted. Keep warm.
- Steam or simmer the potatoes until just tender, about 8 mins, then drain well and add a few drops of oil.
- Lay the venison on a board. Sprinkle some of the black pepper and a little salt on each side, pressing the pepper into the steaks. Heat the remaining oil in a pan. When it has a shimmering surface, add the steaks, 2 at a time. Cook for 2 mins on each side for rare, 3 mins for medium and 4 mins for well done. When cooked, return them all to the pan and pour over the sauce. Warm for 1 min, sprinkle with parsley. Serve with the potatoes and peas, if you like, and any extra sauce spooned over.
Nutrition Facts : Calories 460 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 20 grams sugar, Fiber 2 grams fiber, Protein 37 grams protein, Sodium 0.27 milligram of sodium
Tips:
- Choose tender venison steaks. Tender cuts cook quickly and evenly, resulting in a juicy and flavorful steak.
- Marinate the venison steaks for at least 30 minutes. Marinating helps to tenderize the meat and infuse it with flavor.
- Cook the venison steaks over medium-high heat. This will help to sear the outside of the steak and lock in the juices.
- Cook the venison steaks to your desired doneness. Venison can be cooked to rare, medium-rare, medium, or well-done. The internal temperature of the steak should be 125°F for rare, 135°F for medium-rare, 145°F for medium, and 160°F for well-done.
- Let the venison steaks rest for 5-10 minutes before serving. This allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful steak.
Conclusion:
Venison steaks are a delicious and healthy alternative to beef steaks. They are packed with protein and iron, and they are low in fat and calories. Venison steaks can be cooked in a variety of ways, but they are especially good when grilled, pan-fried, or roasted. With the right cooking techniques, venison steaks can be cooked to perfection and enjoyed by everyone.
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