"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Big Game Baked Round Steak Recipe

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This recipe for Big Game Baked Round Steak, by , is from Blended with Love, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

From David's recipe box


2 to 3 pounds boneless deer,
antelope, elk or moose round
steak, 1 inch thick
½ cup all-purpose flour
2 tsp. salt
¼ tsp. pepper
1 to 2 Tbsp. butter or margarine
2 to 3 Tbsp. olive oil or veg. oil
3 Tbsp. finely chopped onion
Brown sugar
Dried basil leaves
1 Tbsp. butter or margarine
¼ cup venison or beef stock

Trim meat; cut into serving-sized pieces. Pound to ½-inch thickness with meat mallet. On a sheet of waxed paper, mix flour, salt and pepper. Dip steaks in flour mixture, turning to coat. In large skillet, melt 1 tablespoon butter and 2 tablespoons oil over medium-high heat. Add coated steaks; brown on both sides. Fry in two batches if necessary, adding additional butter and oil.

Arrange browned steaks in 12x8-inch baking pan. Sprinkle with onion. Top each steak with 1 teaspoon packed brown sugar and 1 teaspoon catsup. Sprinkle lightly with basil. Dot with 1 tablespoon butter. Add stock to drippings in skillet. Cook over medium heat for about 1 minute, stirring to loosen any browned bits. Add to baking pan. Cover with aluminum foil.

Bake in preheated 350º oven for about 45 minutes. Remove foil. If meat appears dry, add a small amount of stock or water to pan. Bake until browned on top, about 15 minutes longer.

6 to 8 servings

Personal Notes:
Personal Notes:
The key to this is making sure you remove all fat and silver skin. That’s what makes it taste “gamey”. I use deer steak, or backstrap or even roast. Delicious!




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