Recipe by Jessica New Alford
"This is just a recipe I threw together one day when I had some deer round steak to use up! Yum!"
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bell pepper, diced
2 (1/2 pound)
venison steaks, cubed
1 (1 ounce) package
dry onion and mushroom soup mix
3 1/2 cups
I didn't have a green pepper so I used fresh mushrooms but green pepper would probably taste good also. This is what I did:
First of all, I did not use the olive oil. When I told Grumpy it called for olive oil he told me not to do it, that you should always use butter when cooking venison. (Yeah, he's my venison "expert" so I have to listen to him!)I sauteed the mushrooms(would have done the same if I had peppers). When they were cooked down I removed the mushrooms from the pan and sauteed the venison. I added the mushrooms back to the pan when the venison was cooked, mixed in the soup mix with 3 cups of the water. I mixed the other 1/2 cup of water with 2 TBSP flour. I found this was not enough flour to thicken this to gravy, so I added a little less than 2 TBSP more flour with just enough water to make it smooth. You should always mix the flour with the cold liquid you are going to add to the hot boilng liquid in your pan to prevent lumps.
Thanks for the recipe! It is great for a night when you don't have a lot of time!
Still tasted gamey.
responding to Kay's review!! To get rid of the gamey taste just soak meat in water, keep chan ging the water until it runs clear (no blood left) and gamey taste is gone!
I too used the changes made by Grumpy's honeybunch but with one more change. I used Elk instead of Deer. I could not believe how tender the meat was. My husband who is also an avid hunter loved it. I will definitely do this again!
This was good, I added diced potatoes. That made it even better.
My husband loved this!!!! He said the gravy that it made was the best venison gravy he had ever had. I had to make a few alteration,s due to what I had on hand. I used a package of pepper and onion stirfry mix, so I browned the venison first, then added the stirfry, and I had no onion soup mix, so I added beef base, and added onion and garlic powder. He has been raving all night long about how good it was, and when will I make this again. Thanks so much for the keeper. PS. I have some venison that we canned I think I may try it with that. It is so tender, even before I put it in a pan.
I followed the steps in the review by Grumpy's Honeybunch (thank you, I've never thickened gravy without lumps successfully before now)and also omitted green peppers (yuck) and added fresh mushrooms. Overall this was good but I felt that the gravy was kind of lacking in the flavor department. Otherwise this was enjoyable and most importantly, fast. I will make it again and next time I may try marinating and/or adding different seasoning- something to give it some kick.
My husband and I loved this. However,I did make a change. I didn't have a dry soup mix so I used a can of cream of mushroom soup, two spoonfuls of sour cream and a splash of milk. I also seasoned my meat with garlic, tony's and black pepper. This meal was quick and delicious!
* Percent Daily Values are based on a 2,000 calorie diet.
Busy Day Deer
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 87
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