BILL K
07-14-2009, 04:56 PM
Two steaks 3/8" thick cut from the hindquarter of an old buck.
I beat the snot out of them with the tenderizing hammer and then panfry them. Then cut them into 1 1/2" x 3" strips and put them back in the pan.
Add three cans of cream of mushroom soup, and two cans of water and simmer over a low flame. The longer it takes the more tender they will be.
After about an hour and a half the juice from the steaks will have mixed with the soup and it will have reduced down to a mighty fine thick gravy.
Served over rice works well.
Tip #1. Dont wanna risk a venison steak on a new recipe? Try it on some cheap porkchops first.
Tip #2. It's a pretty basic recipe. You wanna add onion, more mushrooms, red wine, or anything else, have at it, it's all good.
Tip #3. This recipe works well whether you serve it with something that comes from under a cork, or a pull tab.
Enjoy!
I beat the snot out of them with the tenderizing hammer and then panfry them. Then cut them into 1 1/2" x 3" strips and put them back in the pan.
Add three cans of cream of mushroom soup, and two cans of water and simmer over a low flame. The longer it takes the more tender they will be.
After about an hour and a half the juice from the steaks will have mixed with the soup and it will have reduced down to a mighty fine thick gravy.
Served over rice works well.
Tip #1. Dont wanna risk a venison steak on a new recipe? Try it on some cheap porkchops first.
Tip #2. It's a pretty basic recipe. You wanna add onion, more mushrooms, red wine, or anything else, have at it, it's all good.
Tip #3. This recipe works well whether you serve it with something that comes from under a cork, or a pull tab.
Enjoy!