Venison Steaks with Gravy
Elevate your dinner table with these hearty and flavorful Venison Steaks with Gravy, a rustic yet elegant dish perfect for showcasing the delicate, gamey notes of venison. This recipe combines succulent, perfectly seared venison steaks with a rich, velvety gravy made from caramelized onions, garlic, and a splash of heavy cream. A hint of fresh thyme adds an earthy aroma, while the silky sauce, thickened with a flour roux and infused with robust beef or venison stock, ties the dish together beautifully. Ready in just 40 minutes, this easy-to-follow recipe is ideal for a special occasion or a comforting weeknight meal. Serve the steaks alongside creamy mashed potatoes, roasted vegetables, or crusty bread to soak up every last drop of the luscious gravy. Perfect for venison lovers, this recipe highlights simple ingredients and classic techniques to create an unforgettable dish.
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Recipe Information
Ingredients
- 4 pieces venison steaks
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups beef or venison stock
- 0.25 cup heavy cream
- 1 teaspoon fresh thyme leaves
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
Instructions
Pat the venison steaks dry with paper towels to remove excess moisture. Season both sides with salt and black pepper.
Heat a large skillet over medium-high heat. Add the olive oil and swirl to coat the pan.
Place the venison steaks in the hot skillet. Sear for 3-4 minutes on each side, depending on the thickness and desired doneness (medium-rare is recommended). Remove the steaks from the skillet and set aside on a plate, tenting loosely with foil to keep warm.
Reduce the heat to medium, then add the butter to the same skillet. Allow it to melt, then add the onions. Sauté for 5-6 minutes, stirring frequently, until the onions are soft and golden.
Add the minced garlic to the skillet and cook for 1 minute, stirring constantly, until fragrant.
Sprinkle the flour over the onions and garlic, stirring to coat. Cook for 1-2 minutes to remove the raw flour taste.
Slowly pour in the beef or venison stock while whisking constantly to prevent lumps from forming. Bring the mixture to a gentle simmer and cook for 5-7 minutes, stirring occasionally, until the gravy thickens.
Stir in the heavy cream and fresh thyme. Taste the gravy and adjust seasoning with additional salt and pepper, if needed.
Return the venison steaks to the skillet, spooning some of the gravy over the top. Allow the steaks to warm through for 2-3 minutes.
Transfer the steaks to serving plates, generously spooning gravy over each piece. Garnish with chopped parsley, if desired.
Serve immediately with your choice of mashed potatoes, roasted vegetables, or crusty bread to soak up the gravy.
Nutrition Facts
Calories |
1465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.8 g | 109% | |
| Saturated Fat | 34.6 g | 173% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 502 mg | 167% | |
| Sodium | 3307 mg | 144% | |
| Total Carbohydrate | 26.5 g | 10% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 4.8 g | ||
| Protein | 135.7 g | 271% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 105 mg | 8% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 1845 mg | 39% | |
*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.
