Venison Steaks with Mushroom and Onion Gravy

Venison Steaks with Mushroom and Onion Gravy are so simple to make, and it is delicious, too. The steaks are tender and juicy, and the gravy is light but savory and chunky with mushrooms and onions.

The gravy is the best! I love it so much! I am a huge fan of brown gravy, mushrooms, and onions, so why not add them together. I think I could make a meal with the gravy and a biscuit. I could pour that deliciousness over a biscuit, and bam! Dinner is served!

My son, Chase, is not a fan. He does not like mushrooms. You can leave those out if needed. You can also leave the onions out. You would then have a nice smooth brown gravy.

Yields: 8 Venison Steaks with Mushroom and Onion Gravy

Serving Size: 1 Steak, 1/4 Cup of Gravy

Calories: 226

Fat: 10 g

Carbohydrates: 4 g

Protein: 27 g

Venison Steaks with Mushroom and Onion Gravy Recipe

Ingredients:

• 8 venison steaks, about 1/2 inch thick (about 1 1/2 pounds of meat)
• 1 teaspoon of salt
• 1 teaspoon ground black pepper
• 2 tablespoons of vegetable oil or butter for frying the steaks
• 3 tablespoons of butter
• 1 onion, chopped
• 8 ounces of mushrooms, chopped
• 4 tablespoons of all-purpose flour
• 2 cups beef broth (or venison broth)

Getting It Done:

1. Sprinkle the steaks with salt and pepper. Let them sit at room temperature while you make the gravy.
2. Heat the butter in a skillet over medium heat and saute the onions and mushrooms until softened.
3. Then add 4 tablespoons of all-purpose flour and stir with a whisk or fork.
4. Add the broth and mix well. Simmer and stir until the gravy reaches the desired thickness.
5. Reduce the heat to low, adding more broth if it gets too thick.
6. Heat a skillet to medium heat and add 2 tablespoons of vegetable oil or butter.
7. Fry the steaks until browned or until done to your preference. Typically, frying each steak only a few minutes on each side.
8. Once the steaks are done, plate them, pour 1/4 cup of gravy over each steak, and enjoy!

The correct temps for doneness are 125°F for rare, 135°F medium-rare, 145°F medium, 150°F medium-well, 160°F well done.

Any kind of potato would be great with this; fried, baked, or mashed. You can top the mashed potatoes with a little extra gravy. Yum, yum! It is also delicious served with salad, corn on the cob, mac and cheese, and rolls.

You can use any venison steak cut that you have on hand or you can use beef instead. Backstrap or tenderloin steaks are the best for this recipe. If you use a steak from the hams, you might want to tenderize the meat beforehand. A nice marinade would help tenderize them. Alternatively, you can use a meat cuber or tenderizer. McCormick's unseasoned meat tenderizer works well.

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Visit my profile if you would like more delicious meals. Check out some of my recent recipes: Bacon-Wrapped Backstrap, Heavenly Tenderloin Bites, and Venison Steak Subs.

Maybe you have a sweet tooth and need something sweet. Try my No-Bake Oatmeal Candy recipe.

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