Venison Steak with Creamy Pan Gravy

Name: Venison Steak with Creamy Pan Gravy
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup All-Purpose Flour; 10.5 oz Beef Gravy; 2 tbsp Ground Cloves; 0.25 cup Milk; 1 tbsp Minced Garlic; 6 whole Mushrooms; 4 tbsp Olive Oil; 0.5 whole Onion; 1 pinch Salt & Pepper; 4 oz Steak

Dinner 🍽️Lunch 🥪 American Sugar-Free Halal 🕌Comfort-Food

Venison Steak with Creamy Pan Gravy pairs tender, pan-fried venison cutlets with a rich, mushroom-onion gravy mellowed by a splash of milk. The sauce brings earthy depth and a silky finish that complements the lean meat without overpowering it. Serve this comforting dish for a cozy weeknight dinner or a rustic weekend meal with mashed potatoes or buttered noodles.

Prep30 mins
Cook1 hr
Serves4
DifficultyMedium

1

Trim the venison steaks, removing all fat and gristle; pound them with a meat tenderizer until the steaks are thin but not tearing.
2

Combine the flour, bay leaf, salt, and pepper in a shallow bowl. Dredge the steaks in the flour mixture until evenly coated.
3

Heat 1 tablespoon olive oil in a large heavy skillet over medium heat. Sauté the onions until soft and translucent. Stir in the mushrooms and garlic; cook until tender. Transfer to a plate; set aside.
4

Heat the remaining 3 tablespoons oil in the same skillet; fry the steaks until golden brown, about 2 minutes per side.
5

Return the mushroom mixture to the skillet; stir in the gravy and milk. Reduce the heat, cover, and simmer for 30 to 40 minutes, stirring occasionally to prevent sticking.