Venison Steaks with Brown Gravy

Venison Steaks with Brown Gravy
Print Friendly, PDF & Email

This simple venison steak with gravy recipe is absolutely delicious and can easily be made with just a few everyday ingredients.

Serves 2-4

Ingredients

  • 1 pound venison roast, cut into 6 steaks, about 1/2 inch thick
  • 1 cup crushed crackers (Club Style, RITZ or Saltine crackers)
  • 1/2 cup canola oil
  • 2 tablespoons unsalted butter
  • 2 medium onions, sliced
  • 8 ounces brown mushrooms, stems removed
  • 1 tablespoon all purpose flour
  • 2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon fresh thyme
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper

Directions

Slice the venison roast into 6 steaks that are about 1/2 inch thick. Using a meat mallet, tenderize both sides of the steaks. Season with salt and ground black pepper and set aside.

Heat butter in a large skillet over medium heat. Add the sliced onions, mushrooms and thyme and saute until the onions are softened. Sprinkle the onions and mushrooms with the flour and slowly stir in the beef broth. Bring to a boil and continue to stir until the gravy thickens. Add the Worcestershire sauce and season with additional salt if needed. Reduce heat to a low simmer. (You may want to add more broth if you prefer more gravy than less gravy).

Heat a skillet over medium heat and add the canola oil. While the oil is warming, crush the crackers and place them on a plate. Take each steak and firmly press both sides into the crackers. Place the coated steaks in skillet and cook until golden brown, about 4-5 minutes per side. When done, set the venison steaks into the gravy and continue to cook for about 10 minutes.

Serve the venison steaks and gravy with baked sweet potato fries or mashed potatoes. ~Enjoy.

 

If you’ve made any of my recipes, I’d love to hear from you. Send me an email or leave me a comment below the recipe you have prepared. You can also comment on my Facebook, Pinterest or Instagram pages.

 

Venison Steaks with Brown Gravy Venison Steaks with Brown Gravy Venison Steaks with Brown Gravy Venison Steaks with Brown Gravy Venison Steaks with Brown Gravy Venison Steaks with Brown Gravy Venison Steaks with Brown Gravy

3 Comments

  • Reply December 4, 2018

    Janice

    My first time trying Venison steaks and I tried this recipe. I LOVE the gravy and will be definitely making it again to go with some regular beef to serve over egg noodles.

    I found out, too late, that the cook times on the Venison were too long. Mine was way overcooked and had a taste that reminded of liver when it was done. The 3 guys at my work (all of them hunt) told me the cook time was too long and that the meat should still be pink in the middle to get the best taste. They all also wanted a copy of the recipe. I am hoping that one of them will give me some more venison steak so I can try this recipe again but not overcook the meat.

    Also, one sliced onion was more than enough and I think it could have used more mushrooms and that they should be sliced also.

    • Reply December 4, 2018

      NevadaFoodies

      Janice – cooking the meat is a tricky thing. I know that ours cooks for about 4/5 minutes on each side and turns out amazing. I do hope they share more with you. Cooking is tough especially when you have different pans, stovetops and heat. Ugh… I do appreciate you leaving me a comment. I’ll cook this up again and see if the times need to be adjusted. thank you again — Kristy

  • Reply October 1, 2018

    Sarah Chancey

    Thank you so very much for sharing – just discovering your blog and I’m on cloud nine, with a freezer full of venison! 😀

Leave a Reply Click here to cancel reply.

Leave a Reply to Sarah Chancey Cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.