This is a great way to show off tougher venison steaks, like rounds. Even a tough old buck that chews like a superball will be fork tender and delicious. It also works for steaks with lots of connective tissue, like sirloin or shoulder. It’s serious comfort food! And healthy too — the gravy has no fat but you’d never know it.
One good way to tenderize a steak is to place it between sheets of plastic wrap lubed with a little cooking oil, and use a flat meat mallet to pound it into the desired thickness. Or skip the plastic wrap and use a “toothy” meat mallet.
I cheat and use an LEM brand meat tenderizer attachment on my meat grinder and it works like a dream. It’s an expensive tool but really well built. Should outlast the owner. I have no relationship with LEM, just a happy customer.
One good way to tenderize a steak is to place it between sheets of plastic wrap lubed with a little cooking oil, and use a flat meat mallet to pound it into the desired thickness. Or skip the plastic wrap and use a “toothy” meat mallet.
I cheat and use an LEM brand meat tenderizer attachment on my meat grinder and it works like a dream. It’s an expensive tool but really well built. Should outlast the owner. I have no relationship with LEM, just a happy customer.
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servings
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Ingredients
- 2 lbs Venison steaks — tenderized
- 3/4 cup flour — or seasoned breading like Andy’s.
- 2 tsp salt — skip if using seasoned breading
- 1 tsp black pepper — skip if using seasoned breading
- 1/4 cup vegetable oil
- 2 cups homemade stock — venison, beef, or chicken. Or water with Better Than Bouillon and a little unflavored gelatin
- 1 medium onion — sliced thin
- 2 cloves garlic — minced
- 1/2 lb fresh mushrooms — diced
- 3/4 cup dry red wine
- 2 tsp Worcestershire sauce
- 1 tsp dijon mustard
- 1 tsp thyme
- 2 Tbsp corn starch
Ingredients
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Instructions
- Tenderize steaks then season both sides with a little salt and pepper.
- Mix flour, salt and pepper together (or just use seasoned breading) and place in a pie pan.
- Dredge the steaks in the seasoned flour, shake off the excess, set aside.
- Position rack to lower middle slot of oven and preheat to 300 degrees F.
- Add enough oil to just cover the bottom of a Dutch oven set over medium-high heat.
- When oil shimmers add steaks to the pan. Don't overcrowd. Cook until golden brown on both sides, ≈ 2 minutes per side.
- Remove steaks and repeat until all of the steaks have been browned.
- Add onion and garlic to pot and cook/stir for about a minute, then add the mushrooms and cook/stir about 2 more minutes. You want the onion to caramelize and the mushrooms to start giving off their liquid.
- Deglaze the pan using a wooden spatula and the red wine.
- Add stock, Worcestershire, mustard and thyme and mix.
- Add steaks, nestling into the sauce so they are all submerged.
- Cover dutch oven and move to oven for 2 hours.
- Remove steaks from sauce (careful, they will be fall-apart tender), cover in foil to keep warm and set aside.
Now, the gravy: - Mix cornstarch with a little warm water to make a thin, pour-able paste.
- Slowly add to sauce while whisking.
- Apply medium heat and stir until it simmers.
- Serve steaks with gravy.
Recipe Notes
View online at KillerNoms.com/countrystyle
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