Venison Steak 10derized to Perfection

Smothered Venison Steaks!

This particular recipe comes to you directly from the fine folks at bowhunter.com, where you'll find a seemingly endless assortment of delicious wild game recipes. Take a look for yourself!

Image of raw venison steak pieces piled on a cutting board prior to cutting.

Ingredients

2 + 1 Tbsp. Vegetable Oil

4 Venison Shoulder Steaks

Kosher Salt

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

 

Directions

  • 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.
  • Enjoy!
Image of medium rare venison steak still being cooked.