Venison Steak Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 lbs. Fresh Venison (Sliced and then Pound Gently your favorite cut of flank steak or quarter loin)
Flour
Salt and Pepper
1 Large Sweet Onion sliced
2 to 3 (4oz) cans mushroom stems and pieces (reserve juice from 2 of the cans)
Butter Flavored Crisco
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Directions: |
Directions:Venison cooks best in an iron skillet; but if you do not have one, this recipe will work in any pan.
Melt enough Crisco to cover pan with an 1/8 to 1/4 inch of oil. Combine flour, salt and pepper. Dredge steaks in flour combination and then braise in pan, removing as soon as they are brown on both sides. If necessary add more Crisco to keep on browning all the meat. Once all steaks have been braised; return to pan. Add sliced onions and mushrooms plus the juice. Put lid on pan and continue to cook until done. At least once or twice scrape bottom of pan and turn meat over, mixing onions and mushrooms through. Meat is done when no longer pink. There will be a gravy mixture in meat. Serve up meat and gravy together in dish. |
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Personal
Notes: |
Personal
Notes: Years ago the Elzer's, from Traverse City, gave my mother an iron electric frying pan. Mom had always used an iron pan to fry venison; and Betty thought that electric one would help her out. Well it sure did and it is still working. Mom wasn't a large woman and that pan weighs at least 5 pounds or more ( and that's without the lid). She could lift it though and really enjoyed cooking venison in it. She said it just didn't taste right unless it was cooked in an iron pan. If you were lucky enough to be at the house when she made her venison and pancakes you knew she was right. As all of their children lived far away, Mom and Dad always managed to have some frozen steaks in the freezer for us to enjoy when we came home on a visit. It is one memory that we all hold dear.
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