One of the most highly favored meats on any table in the country is deer meat, and rightfully so. Venison is one of the richest and indulgent meats out there, holding a lot of nutrition and protein to help you get up and going. Its most common form was in jerky, being as the dried meat was easily packaged for travel and work. But what can you do with venison that will enrich its taste and make it a hit at home? Today we look at a simple recipe of Venison and Mushroom Gravy, which highlights the meat’s flavor and compliments it well with the savory mushroom gravy.
- Two pounds of venison
- Two teaspoons of seasoning mix
- One teaspoon of garlic salt
- One teaspoon of onion salt
- Two tablespoons of butter
- Fresh pepper
- One tablespoon of butter
- One tablespoon of olive oil
- Eight ounces of mushrooms, sliced
- 1.5 cups of vegetable or brown broth
- Two tablespoons of soy sauce
- Two tablespoons of flour
- Three tablespoons of cold water
- Mix the seasoning mix, garlic and onion salt together in a small bowl. Coat it evenly on both sides of the steak.
- Melt the two tablespoons of butter over medium heat in a hot skillet. Add the venison to the skillet and let it cook for five minutes per side.
- Once the steaks are done the cooking, sprinkle fresh pepper over it and cut it into cubes.
- Now it’s time for the gravy! Add the tablespoon of butter and olive oil in a large pan, sautéing the venison for about five to seven minutes.
- Remove the venison from the pan and add the mushrooms, sautéing it on high heat for two minutes. Add the broth and soy sauce right after. Mix the flour and water together. Then, lower the heat and stir the gravy slowly, adding the flour and water mixture while doing so.
- After it is now thick, add the venison and let it cook for five more minutes. Turn off the heat and serve it over rice or noodles. Enjoy!