Venison Steak 10derized to Perfection
Smothered Venison Steaks!
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2 + 1 Tbsp. Vegetable Oil
4 Venison Shoulder Steaks
2 Tbsp. Flour
1/2 tsp. Cumin
1/2 tsp. Onion Powder
1/2 tsp. Paprika
1/2 Medium Onion, Sliced
2 Tbsp. Brown Sugar
2 Tbsp. Worcestershire Sauce
1/2 Cup Guinness Stout, or Other Dark Beer
1/2 Cup Beef Stock
1 14.5oz Can of Diced Tomatoes
- Put salt on both sides of the steaks.
- Using the 10derizer knife, tenderize each side of the steaks (if preferred), and then let the steaks rest for at least 10 minutes before patting them completely dry with a paper towel.
- In a bowl, whisk together the cumin, paprika, four, and onion powder. Dust each side of the steaks with this seasoning mixture.
- Heat oil in pan over medium-high heat.
- Once the oil begins to shimmer, add the steaks and fry 3-4 minutes on each side for a total of 6-8 minutes. Line a plate with paper towels and plate the steaks on the paper towels.
- Place the sliced onion and a pinch of salt to the pan, adding more oil if necessary, and saute the onions until they are translucent - about 3-5 minutes. Sprinkle brown sugar over the onions, stirring to coat.
- Deglaze the pan with a few dashes of the Worcestershire Sauce, scraping up any bits and pieces available.
- Return the steaks to the pan. Add to the pan the Worcestershire Sauce, the Guinness Stout (or other dark beer of choice), the beef stock, and the diced tomatoes.
- Lower the heat to barely a simmer, cover and cook for 1.5 to 2 hours, until the meat becomes very tender. Remove the lid, raise the heat a bit, and simmer 30 minutes until the gravy is reduced by half.