Welcome to the wonderful world of venison! While beef, chicken, and pork may be more common in your kitchen, you won’t want to pass up the chance to try this delicious and tender meat. Venison is leaner than traditional meats, making it a healthy choice for those looking to cut down on fat intake without sacrificing flavor.
This recipe for deer steaks and gravy is sure to become a staple in your home. The tender and flavorful venison steaks are cooked to perfection in a pan with bacon drippings and all-purpose flour. The resulting gravy is rich, savory, and perfect for pouring over mashed potatoes or rice.
But what sets this recipe apart from others is its versatility. You can use any part of the deer meat, whether it be backstrap or cube steak, to create a hearty meal that will satisfy even the pickiest eaters. Don’t let the idea of cooking wild game intimidate you – this recipe is simple enough for even novice cooks to follow.
So why not mix things up in the kitchen and try something new? You never know – you might end up loving venison more than beef or chicken.
Why You’ll Love This Recipe
Looking for a perfect recipe that is hearty and satisfying? Then look no further than this Deer Steaks and Gravy recipe. This easy-to-follow recipe is ideal for those who are looking for a comforting meal that is sure to impress. But why should you try this recipe, you may wonder? Well, here are a few reasons why:
Firstly, the star of this dish – the venison steak – is incredibly tender and flavorful, making it an ideal protein choice for any meat lover. The venison backstrap used in the recipe is not only leaner than beef but also possesses a unique flavor profile that elevates this dish to another level.
Secondly, the gravy recipe is deliciously rich and pairs perfectly with the pan-fried venison steaks. Made with simple ingredients such as onion, all-purpose flour, and bacon drippings, it’s easy to prepare and adds an extra layer of depth to this dish.
Thirdly, this recipe has endless possibilities for versatility. Whether you want to turn your venison steaks into chicken-fried deer, venison salisbury steak or slow cooker venison tandoori, the options are limitless.
Fourthly, if you’re a fan of southern chicken-fried steak or creamy mushroom sauce like I am, then this venison-based recipe can be considered as an unexplored territory- an adventure waiting to happen.
Lastly, cooking with wild game can feel intimidating but using this recipe will make you confident enough to experiment more. Whether you’re an experienced cook or just starting out in the kitchen, the instructions are straightforward and easy-to-follow. So what are you waiting for? Give it a try!
In conclusion, whether you’re craving comfort food or looking to try something new, this Deer Steaks and Gravy Venison Recipe is sure to hit all the right notes when it comes to taste and satisfaction. So why not give it a shot today? Your taste buds will thank you!
Here are all of the ingredients you will need to make the Deer Steaks and Gravy (Venison) Recipe:
- 1 ½ lb. venison steaks (Note: you can also use deer steak or cube steak)
- 1 onion, diced
- 4 tbsp. bacon drippings
- 3 tbsp. all-purpose flour
- 1 tsp. salt
- 4 tsp. black pepper
- 1 cup water
You may already have some of these ingredients in your kitchen, but be sure to double-check before getting started. It’s important to have everything on hand to ensure the recipe turns out perfectly.
The Recipe How-To
Pan-Fried Venison Steaks with Gravy Recipe
– 2 to 4 venison steaks (1 1/2-inch thick)
– 4 tbsp. all-purpose flour
– 1/4 tsp. salt
– 1/4 tsp. black pepper
– 3/4 cup of water
– 2 tbsp. bacon drippings
– 1 medium onion (diced)
Step 1: Heat up the Pan
To start, I heat my skillet over a medium heat, adding more bacon drippings as needed.
Step 2: Prepare the Flour Mixture for the Venison Steaks
Next, I make a flour mixture using all-purpose flour, salt, and black pepper in a shallow dish or pie pan. Afterwards, I coat each side of my venison steaks in the mixture, then I press the mixture into the meat with my hands.
Step 3: Cook the Venison Steaks
Keeping the pan heat low, I transfer my coated steaks onto it. The trick here is to give your steaks enough space between each one so that they don’t steam each other; you’ll need to use a larger skillet for a bigger batch of steaks. Cook your steaks over medium heat until golden brown on both sides, around four minutes per side for medium-rare meat. Don’t forget to flip once!
Step 4: Create Gravy from Drippings and Onion
As soon as you finish cooking your steaks, remove them from the pan and add a diced medium onion into it. Use a spatula to scrape off some of the leftover flour mixture still on your pan and mix with your onions, then add enough water or broth until everything turns into a consistent, smooth gravy. Continue stirring your onions and gravy frequently over medium-low heat, scraping up any bits stuck to the bottom of your pan until everything is golden and aromatic.
Step 5: Serve Your Delicious Pan-Fried Venison Steaks with Gravy!
Finally, pour some of your gravy generously over your cooked venison steaks and enjoy!
I find that this recipe is perfect for when you want something hearty yet classic; there’s no shortage of flavor in this dish! However, be careful not to overcook your venison steak because it can get tough if left too long on high heat. By keeping everything slow and steady, you’ll end up with a tender centerpiece that’s well-loved by everyone at dinner.
Substitutions and Variations
The beauty of a recipe is that it can be customized depending on one’s preferences or dietary restrictions. For this deer steak and gravy recipe, there are several substitutions and variations to consider.
1. Venison steak alternatives: If you do not have venison steak or if you prefer a different type of meat, you can use beef or bison. The cooking time and instructions remain the same.
2. Flour alternatives: While all-purpose flour is commonly used in this recipe, you can replace it with cornstarch for a gluten-free option or almond flour for a low-carb option.
3. Cooking method: This recipe calls for pan-frying the deer steaks, but you can also grill or roast them. For a slow-cooked version, try cooking the steaks in a pressure cooker or slow cooker with your preferred seasonings.
4. Gravy variations: Instead of making traditional gravy, enhance the flavor by adding mushrooms or red wine to the gravy. You can also make a cream sauce by adding heavy cream to the pan drippings and simmering until thickened.
5. Chicken fried venison: For a southern-fried twist, follow the same cooking instructions but add some spices such as garlic powder and paprika to the all-purpose flour mixture before coating the meat.
When it comes to cooking, experimentation is key. Don’t be afraid to try out these substitutions and variations to create new flavors and textures that work well for you and your family’s preferences.
Serving and Pairing
Deer Steaks and Gravy are an excellent main course that can be paired with a wide variety of dishes. I suggest serving it with some creamy mashed potatoes and roasted vegetables to create a well-rounded meal. The rich, savory gravy pairs perfectly with the tender, flavorful venison steak.
For a more casual meal, you could also serve it on top of a bed of fluffy white rice or alongside some classic southern-style cornbread for added texture and flavor. Another fun idea is to make a sandwich out of the deer steaks, using soft hoagie rolls or slices of rustic bread and topping them with some fresh lettuce and ripe tomato slices.
If you’re looking for a drink pairing, I recommend serving Deer Steaks and Gravy with a robust red wine like a Merlot or Cabernet Sauvignon. The tannins in the wine will help to cut through the rich flavors in the gravy, bringing balance to your palate. If wine isn’t your thing, you can always pair it with an ice-cold beer like an IPA or a hoppy Pilsner.
No matter how you choose to serve it, Deer Steaks and Gravy are sure to satisfy any meat-lover’s cravings. Tender and full of flavor, this recipe is perfect for any occasion whether you’re hosting dinner guests or simply enjoying a cozy night in.
Make-Ahead, Storing and Reheating
One of the greatest advantages of this deer steaks and gravy recipe is that it can be made ahead and stored easily. This is particularly important if you are hosting a large gathering or if you just want to save time in the kitchen.
If you want to make this recipe ahead of time, it’s best to cook the deer steaks and gravy separately. After cooking, let them cool down to room temperature before storing them in an airtight container. Make sure to label the container with the date so that you don’t forget when you made it.
The deer steaks and gravy can be stored in the refrigerator for up to four days. If you want to store them for longer, it’s best to freeze them. To freeze, place the cooked and cooled deer steaks and gravy in freezer bags or containers. Make sure there’s no air inside the bag or container before sealing it tightly.
When you are ready to reheat the deer steaks and gravy, there are several options available depending on your preferences. If you have frozen the steak and gravy, make sure to defrost them in the refrigerator overnight before reheating.
You can reheat in a microwave-safe bowl, on the stove over low heat or in a slow cooker set on low temperature until heated through. The key when reheating is not to overcook it, otherwise it will become tough and dry.
In addition, if you have any leftover steaks or gravy, they can be repurposed into myriad dishes such as venison burgers or soups, giving you endless options for meals throughout the week.
Tips for Perfect Results
To ensure the perfect Deer Steaks and Gravy recipe, there are a few tips that I have found helpful in my culinary explorations. These tips include marinating the deer meat, cooking on low heat, and using the right combination of spices.
Firstly, marinating the deer meat is essential to achieve maximum flavor and tenderness. You can use a simple marinade consisting of onion, garlic, salt, pepper and any other herbs you like. Marinate the venison steaks in the mixture for at least 1-2 hours before cooking. This will not only enhance its flavor but also make it more tender.
Secondly, cooking on low heat is key to ensuring that the viandedis tender and not tough. Make sure to keep the heat low throughout cooking to avoid overcooking or burning the steaks. This will help maintain their juicy texture and lock in all those delicious flavors.
Lastly, using the right combination of spices can bring this dish alive. I recommend using a blend of all-purpose flour, salt, pepper and other seasonings like paprika or cayenne pepper to enhance the taste further.
Incorporating these simple tips into your cooking process will ensure that you create a tender, flavorful dish every time you prepare deer steak gravy at home.
As I present this mouth-watering recipe for Deer Steaks and Gravy (Venison) that is sure to impress your family or guests, I can anticipate you might have some questions. Therefore, let me take a moment to answer some of the most frequently asked questions regarding preparing and serving these delicious venison steaks with gravy.
What’s the best way to cook venison steaks?
Get your large heavy-based frying pan heated up on high heat until it’s almost smoking. Put the fillet in, and let it sizzle away on all sides until you see it’s turned dark, almost copper-colored. It should take a couple of minutes. Now, reduce the heat to low, and give your fillet a gentle fry, turning now and then, for 6-8 minutes or until it’s just right for you.
How do I make venison steak more tender?
When it comes to achieving tender and flavorful meat, hanging it with its skin on for a period of two weeks is the way to go. This process, known as aging, involves allowing the animal’s own enzymes to gradually break down the tough connective tissues in the meat, resulting in a more palatable texture. This technique is highly valued by experts in the culinary industry, who acknowledge that it is the key to creating a truly superb dish. According to seasoned chef Cihelka, this method is what sets his venison apart, making it delectably tender and full of flavor.
What is best to soak deer meat in before cooking?
When it comes to preparing deer meat, many people swear by soaking it in buttermilk. The reason why this method is popular is because the acidic nature of buttermilk has a positive effect on the meat. The buttermilk’s pH level helps to break down the tissue of the meat, making it more tender and juicy. With the help of buttermilk, you can achieve a more mouthwatering and succulent dish.
Can venison be cooked like steak?
Shoulder steaks from young deer can be cooked to perfection even when left pink, just like steaks. The chops are essentially loin steaks with some bone attached, making them suitable for most venison steak recipes, if desired.
In summary, this recipe for deer steak and gravy is a must-try for any culinary explorer looking for a taste of the wild. By following the steps closely, you’ll end up with tender, flavorful venison steaks that are sure to impress. Whether you’re serving this up as a hearty meal for friends and family or looking to experiment with new dishes in the kitchen, this recipe is sure to hit the spot.
Don’t be afraid to experiment with different variations and substitutions – that’s what being a culinary explorer is all about. And remember, there’s no need to fear cooking with deer meat; it’s a lean protein that can be transformed into delicious meals when cooked right.
So why not give this recipe a try and savor the taste of delicious deer steak and gravy? Who knows – it may just become your go-to dish when you’re craving something hearty and satisfying. Happy cooking!
Deer Steaks and Gravy (Venison) Recipe
- 1 1/2 lbs venison steak, thinly sliced
- 1 1/2 tablespoons bacon drippings
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- 1 small onion, sliced
- salt and pepper, to taste
- Heat bacon drippings in a medium skillet on medium heat. Add deer steaks. Season with salt and pepper. Brown on both sides.
- Sprinkle flour over steaks. Allow to brown slightly.
- Slowly add 3 cups milk; bring to a boil. Add sliced onion. Reduce heat, cover and simmer until steaks and onion are tender. Stir occasionally. Remove cover and allow gravy to thicken.
Your Own Notes
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Mishra Vikas is a digital nomad who loves to explore the world and learn about its cultures. As a programmer, backpacker, and cook, he enjoys sharing his adventures and cooking up delectable dishes. Writing about his experiences, creating tasty recipes, and discovering new places are some of his favorite activities. He’s an avid traveler and passionate chef, always on the lookout for an exciting new journey.