Smothered Venison Steak Recipes

SLOW COOKER VENISON STEAKS WITH PEPPERS AND ONIONS

Steps:

• Serve and enjoy.

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.

VENISON STEAKS WITH GRAVY

Steps:

• 1. Combine 1/3 cup flour, pepper, salt, and paprika in a shallow pan.
• 2. Dredge steaks in the mixture.
• 3. Melt butter over low heat in a non-stick skillet.
• 4. Add steaks and cook until browned and to desired doneness, turning steaks over once.
• 5. Remove from skillet and keep warm.
• 6. Combine the remaining 3 tablespoons of flour and the milk in a small bowl.
• 7. Whisk this mixture into the skillet drippings.
• 8. Cook over low/medium heat for 3 minutes or until gravy bubbles.
• 9. Stir constantly!
• 10. Cook for 1 additional minute, continuing to stir.
• 11. Season to taste with salt and pepper.
• 12. Serve gravy over steaks.

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!!

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

EMILY'S MARINATED VENISON STEAKS

Steps:

• Whisk Worcestershire sauce, soy sauce, lime juice, onion, red pepper flakes, dry mustard, salt, thyme, black pepper, garlic, and hot pepper sauce together in a bowl; pour into a resealable plastic bag. Add venison steaks, coat with the marinade, squeeze to remove excess air, and seal the bag. Marinate in the refrigerator at least 1 hour.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove venison from the marinade and shake off excess. Discard remaining marinade.
• Cook the steaks until they are firm, hot in the center, and just turning from pink to grey, about 5 minutes per side. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C).

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.

MARINATED VENISON STEAKS

Steps:

• Combine all ingredients except venison in a large bowl. Submerge venison in the marinade, cover with plastic wrap and refrigerate at least 8 hours and up to 12 hours.
• Heat broiler, stovetop grill pan or grill. Remove venison from marinade and season with salt and pepper. Working in batches if necessary, place steaks under the broiler or on the grilling surface and cook, flipping once, until medium-rare, 4 to 5 minutes per side. Allow venison to rest for 5 minutes before serving.

GRILLED VENISON STEAKS

Steps:

• Place venison steaks in cold water for 20 minutes to remove extra blood, changing the water halfway through depending on how bloody the meat is.
• While the steaks are soaking, combine 1/2 cup olive oil, balsamic vinegar, onion, garlic, Worcestershire sauce, Dijon, rosemary, parsley, basil, salt, and pepper in a 1-gallon zip-top bag.
• Remove steaks from the water and pat dry. Season both sides with garlic powder, salt, and pepper. Place in the zip-top bag, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight.
• Preheat an outdoor grill on high heat for 10 minutes and lightly oil the grate.
• Remove steaks from the marinade and shake off excess. Discard the remaining marinade.
• Cook steaks on the preheated grill for 3 minutes per side for medium-rare. An instant-read thermometer inserted into the center should read at least 135 to 140 degrees F (57 to 60 degrees C).
• Remove from the grill and let rest for 10 to 15 minutes. Slice into strips, drizzle with olive oil, and serve.

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.