Drew's Venison Steaks and Gravy

Recipe by BeachGirl
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READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    lb cubed venison
  • 1
    package dry lipton onion and mushroom soup mix
  • 2
    teaspoons beef bouillon
  • 12 - 1
    cup water
  • 12
    cup white wine or 1/2 cup water
  • 2
    large onions, thinly sliced or diced
  • salt and pepper, to taste
  • 1
    (4 ounce) can sliced mushrooms, drained or 2 ounces dried mushrooms (optional)
  • GRAVY
  • 2
    tablespoons cornstarch
  • 14
    cup water
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DIRECTIONS

  • Spray cast iron skillet with non-stick cooking spray and heat on high.
  • Cut cubed venison into serving-size pieces.
  • Brown venison on each side, about 1 minute.
  • In bowl, add 1/2 cup water, wine, bouillon and soup mix.
  • Stir to mix well.
  • Add soup mixture to skillet, along with onions (and mushrooms if you decide to use them).
  • Cover skillet and lower heat to simmer.
  • Cook about 30-45 minutes (gravy will thicken).
  • Add a little more water if gravy gets too thick before meat is fork-tender.
  • GRAVY: When meat is very tender, mix cornstarch with water to make a slurry.
  • Pour slurry into hot liquids in skillet, stirring until gravy returns to a boil and is thickened.
  • Serve steaks with gravy over steamed rice or mashed potatoes.
  • FOR A STROGANOFF: Stir in 8 ounces sour cream, heat until warm but not boiling.
  • Serve over wide noodles.
  • Variations: Other seasonings you could add: 1/4 tsp thyme, 1/2 tsp basil, 1/2 tsp oregano, OR 1/2 tsp Italian seasoning.
  • If you like hot/spicy foods, add 1/4-1/2 tsp crushed red peppers.
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