Reviewed: Feb. 1, 2012

Amazing! I usually hate venison (deer meat) but with this recipe, i absolutely loved it!! Thanks for posting. One thing is i did make my own beef gravy instead of the canned.

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Reviewer:

knb15

Cooking Level: Intermediate

Reviewed: Feb. 13, 2011

Always looking for good venison recipes -- this one is a KEEPER! I unfortunately can't have mushrooms, so I subbed by sauteing yellow bell pepper with the onion. Also, didn't have beef gravy so used 2 packs of powdered turkey gravy mix mixed with equal parts water/milk -- turned out GREAT! Will try with beef gravy next time; sure the results will be just as delicious!

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Gina B. Cookin

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: York, South Carolina, USA

Reviewed: May 14, 2010

This was really tasty. I had trouble with the bay leaves. I don't have an herb grinder so it wasn't very finely ground but it was still good. Thanks for the recipe

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Sherri

Cooking Level: Expert

Living In: Lakeland, Florida, USA

Reviewed: Jan. 12, 2010

I followed this to the t, except I used white wine like others suggested. Normally I love the flavor cooking with wine gives a meal, in this case, I dont know if cooking with tabasco could have given this dish flavor. I had some of the most incredible venison backstrap and unfortunately chose to cook it with this recipe. 20 minutes later I had a big pot of blannnnnndddddd, chewy, ruined meat, it honestly tasted worse than chuck. What is funny is I had a few pieces that didnt fit into the pan so I just tossed them on another one for a minute a side with some steak seasoning and they were incredible. Should have done that to all of them instead of wasting the last of my backstrap. Sorry but I would have give this a zero stars if possible

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Reviewer:

sksiazki

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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CookinMama2004

Cooking Level: Expert

Living In: Farmington, New York, USA

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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Reviewer:

Alicia

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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Reviewer:

Kimmy

Cooking Level: Intermediate

Home Town: Kitchener, Ontario, Canada

Living In: Milverton, Ontario, Canada

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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Reviewer:

MRS.Z

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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