Deer Steaks and Gravy (Venison)

Submitted by Kim M.

"This is my family's favorite way to eat venison."

 

• Ready In: 30mins
• Ingredients: 6
• Serves: 4

ingredients

• 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

directions

1. Heat bacon drippings in a medium skillet on medium heat. Add deer steaks. Season with salt and pepper. Brown on both sides.
2. Sprinkle flour over steaks. Allow to brown slightly.
3. 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.

Reviews

[skarimom from Idaho]

This is great! So very simple with an awesome flavor. The only thing I did different is marinade the meat in milk & worcestershire for around 3 hours. This seams to help tenderize and take some of the gaminess out. I use the leftover marinade for the gravy. Thanks for the recipe.

 

[meredithmccormick00]

Pretty sure I just ruined some deer steaks. This tasted OK, but the recipe is weak and left a lot to be desired. The main problem is that the directions are vague ("simmer until steaks and onions are tender" with no approximate time). Also, should have said to remove steaks before browning flour (like a classic roux) and added them back at the end after the onions were soft. Meat doesn't get tender the longer you cook it...It gets tougher/drier! Also, should add seasonings to onion/gravy mixture. If I ever get venison steaks again I would try this recipe again but with the tweaks I suggested.

 

[Macon Smithwick]

Really good me and my fiance love it

 

[janrob45]

This very simple and really tasty

 

[ESummerville]

I made this simple recipe using Cubed venison steaks, and it was an instant hit. My family said it was the best thing that I had ever cooked! Tonight, it will be the first main course I ever really cook for my boyfriend! I am going to marinade it this time, as well. Thanks so much for the recipe!