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