Smothered Deer Steak Recipes

SMOTHERED STEAK DEEPLY SOUTHERN

Steps:

• In small bowl mix 4 seasonings.
• Place flour in a flat surfaced dish (save unused flour for smothering).
• Sprinkle front and back side of each steak piece and rub deep into groves of steak.
• Heat oil to medium high in skillet (cast iron is best).
• Dredge each piece in flour, press in with finger tips. Re-dredge in flour again and place carefully in hot oil for 1 minute and then turn back heat to medium.
• Fry steak 4-5 minutes on each side. Remove, drain on a separate plate.
• Remove all but 2-3 Tbs of oil, over medium high heat, sprinkle with 3 Tbs flour, whisking until well mixed and roux browns.
• Add water, bouillon cube and remaining seasoning. Mix until gravy begins to thicken slightly. Test taste for spice as this is the time to adjust (salt or water).
• Replace steak back in gravy and spread onion rings over the tops.
• Cover and simmer 30-40 minutes.

SMOTHERED DEER STEAK

Steps:

• Season tenderloin with salt/pepper/garlic to taste.
• Lightly flour and brown in oil.
• Put in casserole dish with bullion and water; cover and put in oven to smother about 2 hours or till tender.
• Serve over rice.

SMOTHERED ROUND STEAK (OR VENISON)-AN OLD AND RELIABLE RECIPE.

Steps:

• Trim the meat and cut it into 1-by-3-inch slices. Sprinkle with white pepper. Preheat a large nonstick skillet over high heat. Add the oil. In batches if necessary, brown the meat on all sides, about 3 minutes. Add the onions, enough of the water to cover the bottom of the pan by 1/4 inch, and the bouillon cube. Cover, reduce the heat to medium-low, and simmer until tender, 20 to 40 minutes, depending upon the cut of meat.

SMOTHERED VENISON STEAKS

Steps:

• 1. Set steaks out on counter add salt and pepper and drizzle with olive oil. Let come to room temp.
• 2. Meanwhile cook bacon until crisp. Remove with a slotted spoon to paper towel. Saute the onion and garlic in bacon grease. Deglaze with dry sherry and let almost all evaporate. Stir in cream of mushroom soup, bouillon, and heavy cream. cook through.
• 3. Grill steaks to desired doneness and top with cream of mushroom soup mixture.

DIANA'S VENISON SMOTHERED STEAKS

Steps:

• 1. fry bacon then crumble and set a side. In bacon grease saute onions and garlic and remove to the bacon. Mix together the flour salt and pepper together and coat the steaks and brown in the bacon grease.
• 2. put the browned steaks in a casserole dish and set aside. Put the bacon, onion and garlic back in the pan and add the cream of mushroom soup and milk making sure to get the brumbs from the bottom. then pour it all over the steaks in the casserole dish and cover. put in the oven at 325 degrees for 1 1/2 - 2 hours. the mushroom soup will darken to a rich brown.
• 3. Serve The steaks and gravy with mash potatoes and a veggie

DEER STEAKS AND GRAVY (VENISON)

Steps:

• 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.

SMOTHERED VENISON STEAK (CAN USE BEEF)

Steps:

• 1. Preheat the olive oil in a skillet over medium heat. Saute the meat quickly and layer in crock pot.
• 2. Saute onion just till it is slightly brown and place in crockpot (optional)
• 3. Saute mushrooms just till they get a bit of color on them and place them in the crockpot. Sprinkle garlic over this and sprinkle with pepper as desired.
• 4. Pour soup into bowl and add 1-2 cups water for desired gravy thickness, remember you do not lose much water in a crock pot so it is better to have it a bit thick than too thin. Then pour this over the top of all. Cook on low for 6-8 hours till tender. The gravy is fantastic over mashed taters!!