Deer Steaks and Gravy Venison
Indulge in the savory, rustic flavors of Deer Steaks and Gravy Venison, a comforting recipe that transforms tender venison steaks into a culinary masterpiece. Perfectly seasoned and lightly dredged in flour, the steaks are seared to golden perfection before simmering in a creamy, aromatic gravy made with beef broth, Worcestershire sauce, and a touch of heavy cream. Optional additions like sautéed onions and fresh thyme elevate the dish with rich depth and herbaceous notes. This one-pan wonder comes together in just 45 minutes, making it an ideal choice for a hearty dinner that feels like a gourmet treat. Serve these melt-in-your-mouth venison steaks with mashed potatoes or roasted vegetables for a meal that's both hearty and elegant. Perfect for game meat enthusiasts and anyone seeking a unique, flavor-packed dinner option!
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Recipe Information
Ingredients
- 4 pieces Venison steaks
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 0.5 cup All-purpose flour
- 2 tablespoons Butter
- 2 tablespoons Olive oil
- 2 cups Beef broth
- 2 teaspoons Worcestershire sauce
- 0.25 cup Heavy cream
- 2 sprigs Fresh thyme (optional)
- 1 medium, sliced Onion (optional)
Instructions
Season both sides of the venison steaks with salt, black pepper, and garlic powder.
Lightly dredge the steaks in the all-purpose flour, shaking off any excess.
In a large skillet, heat the butter and olive oil over medium-high heat until the butter is melted and bubbling.
Sear the venison steaks in the skillet for 3-4 minutes per side until a golden crust forms. Remove the steaks and set them aside on a plate.
If using, sauté the sliced onion in the same skillet for 3-4 minutes until translucent and lightly browned.
Deglaze the skillet by slowly pouring in the beef broth, scraping any browned bits off the bottom of the pan with a wooden spoon for added flavor.
Add the Worcestershire sauce and stir well to combine.
Reduce the heat to medium and let the liquid simmer for about 5 minutes, allowing it to slightly reduce.
Stir in the heavy cream and, if desired, add the sprigs of fresh thyme for extra aroma.
Return the seared venison steaks to the skillet, ensuring they are coated in the gravy. Cover the skillet with a lid and let the steaks simmer for an additional 10-12 minutes, or until they reach your desired doneness.
Serve the venison steaks hot, smothered in the rich gravy. Pair them with mashed potatoes or buttered vegetables for a complete meal.
Nutrition Facts
Calories |
469 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.4 g | 29% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 174 mg | 58% | |
| Sodium | 1096 mg | 48% | |
| Total Carbohydrate | 15.8 g | 6% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 1.5 g | ||
| Protein | 48.8 g | 98% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 43 mg | 3% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 655 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
