Reviewed: Aug. 19, 2009

My brother gave us some venison and I wasn't sure how to cook it. I stumbled across this recipe and decided to give it a try...boy am I glad I did! My daughter's boyfriend ate with us and he keeps asking when I'm going to make it again! Absolutely yummy, I can't wait until my brother gives us more venison!

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Sweetgirl9804

Cooking Level: Expert

Living In: Farmington, New York, USA

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Reviewed: Mar. 23, 2009

The entire family loved this recipe! Kids even had 2nd helpings. Only thing I changed was soaking the meat in milk for 24 hours 1st.

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Alicia

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Reviewed: Feb. 21, 2009

I was a little leary about making this but it turned out great. I did make a few changes. To the dry mixture I added spices and herbs. I also added about a half cup of pancake mix. Instead of adding canned gravy I added a can of mushroom soup plus 1 and half cups of beef broth and half a packet of onion soup mix. I also kept the two seperate and laddled the gravy on the steak and potatoes just before serving.

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Kimmy

Cooking Level: Intermediate

Home Town: Kitchener, Ontario, Canada

Living In: Milverton, Ontario, Canada

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Reviewed: Feb. 8, 2009

My husband and I made this a few nights ago and he LOVED it! Instead of fresh mushrooms we used a 4 oz can of mushrooms other than that we followed the recipe exactly. The meat was very tender and did not taste gamey at all. Thanks for the great recipe!

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MRS.Z

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Reviewed: Nov. 13, 2008

Really, a fantastic recipe. I made this last night, useing pounded out cube steaks, and they turned out fantastic. I had to make my own gravy, which was defiantely a plus, and I didn't add the mushrooms- mainly because it didn't feel like a mushroom night. Anyone looking for a recipe for smothered steak, this is one to try.

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Tom C

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

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Reviewed: Jul. 9, 2008

Was very easy to make. Next time I'll probably try less canned gravy and add some wine.

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Arlingtonash

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Reviewed: Feb. 15, 2008

This was simply one of the best venison recipes I've ever tried! My husband is a hunter and we have struggled for years trying to find a venison recipe that I liked. An added plus was that the leftovers were wonderful as well! Definately a "must try" for the hesitant hunter's wife!

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MKARAVANIC

Cooking Level: Intermediate

Home Town: Weirton, West Virginia, USA

Living In: Danville, Virginia, USA

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Reviewed: Jan. 22, 2008

It was good but the flavour wasn't exactly our favorite. I think the bay leaves were a little much. I didn't want to pound the meat as thin as stated because I knew the venison wasn't on the tough side. Made lots of gravy. I probably won't make this again. Michele, Cambridge Ontario

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MICHK35

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Cambridge, Ontario, Canada

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Reviewed: Jun. 13, 2007

I used Elk and canned mushrooms. The Elk was very tender and didn't taste gamey at all.

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Elaine E

Cooking Level: Expert

Home Town: Owatonna, Minnesota, USA

Living In: Chino Valley, Arizona, USA

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Reviewed: Jan. 1, 2007

This was excellent. We also eat venison a couple times a week so are always on the lookout for good recipes and this is a definate keeper. Didnt use ground bay leaves-really who has that. But it was great without it.

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ERINSMAMMA

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Reviewed: Dec. 23, 2006

This is so wonderful!! I used two packs or dry gravy mix instead because that is what I use to make salisbury steak, and it came out great. I have already made this twice and I will make it many times more. It is great.

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Amie4Christ

Cooking Level: Expert

Home Town: Bucyrus, Ohio, USA

Living In: Mooresboro, North Carolina, USA

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Reviewed: Nov. 15, 2006

This was terrific! I used a dry gravy mix instead of canned, swapped red wine for the milk, and used a whole package of fresh mushrooms. It was delicious with horseradish mashed potatoes and steamed green beans. Thanks for a great recipe!

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WENDYWARDEN

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Reviewed: Oct. 8, 2006

This recipe was great. Instead of canned gravy, I made my own or used a dry mix. My family loves this and it has become a regular dish on our table.

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bikrgirlpink

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Reviewed: Aug. 5, 2006

Used beef stew meat minus the bay leaf. We enjoyed. Thanks for the post.

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Cooking 101

Cooking Level: Expert

Living In: Rockford, Illinois, USA

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Reviewed: Jun. 30, 2006

Was good and easy. Made the texture and taste of our old, frozen, elk tenderloin, not so bad. I cut the tenderloin up into thin slices and put them in 2 - 1 gallon plastic bags and pounded them with a hammer. I had to fry the steaks in batches since I had more pieces. (BTW...1 cup of flour was more than enough to coat all of the pieces and I ended up throwing a lot away). Didn't use ground bay leaves because we didn't have any and did not substitute it with anything else. Used canola oil instead of olive because I was out of olive oil. Used about 1 1/2 tbsp. of fresh, chopped garlic because we love it. Used 6 brown (also known as cremini or baby portabellas) mushrooms because we don't eat white domestic and I wish we had used more because personally I would have liked mushrooms in every bite. They tasted really good in this recipe. Thanks for the recipe. It's a nice change from the usual fried steak with cream gravy. I'll use it for beef and I'm sure it will taste even better! Also, the gravy was delicious with egg noodles instead of potatoes!

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SOUTHERN_GAL12000

Cooking Level: Expert

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Reviewed: Mar. 23, 2006

My family loved this recipe. I'm not a huge venison fan, but this was delicious.

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LKern

Cooking Level: Intermediate

Home Town: Chattanooga, Tennessee, USA

Living In: Murfreesboro, Tennessee, USA

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Reviewed: Mar. 6, 2006

The only exception I had was no ground bay leaves on hand, so I used 1 Tbsp of Italian Seasonings and 1 Tbsp of Oregano. It was very tender and made a great gravy - just needed a sprinkling of salt. We will enjoy this again.

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B. Hyatt

Cooking Level: Intermediate

Living In: Duluth, Minnesota, USA

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Reviewed: Jan. 9, 2006

Me and my boyfriend really enjoyed this. I am not used to the texture of deer so with this recipe I was able to eat it and enjoy it :)

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Buttercup1015

Cooking Level: Intermediate

Home Town: Stratford, Ontario, Canada

Living In: Livonia, Michigan, USA

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Reviewed: Nov. 18, 2005

Very easy to make. Great flavor. We loved it.

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Living Alaska

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Reviewed: Sep. 23, 2005

I used sirlion steaks instead of venison steaks and I didn't have any beef gravy, so I used white cooking wine. I also left out the milk. The recipe turned out great. I also cut the flour mixture in half and I still had a lot of mixture left over. Overall, my husband and I thought this was a great recipe.

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