Although the fat content in venison depends on the age and diet of the animal and the time of year, venison is considerably lower in calories and fat than beef or pork. Because deer meat is low in fat, it tends to be tough and sinewy if not correctly cooked. Cooking a deer steak with gravy is one way to keep venison moist and tender, and the venison gravy is delicious served over steak and mashed potatoes.
Step 1
Preheat the oven to 325 degrees Fahrenheit.
Step 2
Trim visible fat and gristle from the outer edges of the deer steaks. Place the meat in a resealable plastic bag and then use a meat mallet to pound the steak to a thickness of about 1/4 to 1/2 inch.
Step 3
Place 1 1/2 cups of the flour in a shallow bowl or pie tin. Season the venison with pepper, and then dredge both sides of the steaks in the flour.
Step 4
Heat the oil in a heavy skillet on a burner turned to medium-high. Add the sliced onion to the hot oil and cook until the onion is soft and golden brown. Transfer the onion to a plate while you cook the venison.
Step 5
Add the venison steaks to the skillet. Cook the steaks for about 5 minutes on each side, or until the steaks are brown, turning the steaks once with tongs. Fry the steaks in batches of 2 or 3, and don't crowd the pan.
Step 6
Place the steaks in an oiled baking dish. Arrange the onions on top of the steaks.
Step 7
Stir 3 to 4 tablespoons of flour into the oil in the skillet. Stir constantly, with the burner on medium-low, until the mixture turns golden brown. As you stir, scrape the bottom of the pan to remove flavorful bits of meat and drippings.
Step 8
Whisk a can of mushroom soup into the skillet. Fill the soup can with milk, and add that to the skillet with the soup. Stir until the gravy is smooth and thick. Add more milk if the mixture becomes too thick. Alternatively, use water or beef broth in place of milk. Add salt and additional pepper to taste.
Step 9
Pour the gravy over the deer steaks and onions in the baking pan. Place the pan in the oven and allow the steaks and gravy to cook for 15 to 20 minutes.
Step 10
Serve the venison and gravy with mashed potatoes, noodles or rice.
Things You'll Need
- 6 deer steaks
- Knife
- Resealable plastic bag
- Meat mallet
- 1 1/2 cups plus 3 to 4 tablespoons flour
- Shallow bowl or pie plate
- 1 teaspoon pepper
- 6 tablespoons canola oil
- Heavy skillet
- 1 large onion, sliced
- Plate
- Tongs
- Oiled baking dish
- Whisk
- 1 can cream of mushroom soup
- Milk, beef broth or water to fill soup can
- Salt
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