A Pretty Dish Of Venison
A hearty and elegant dish of venison, featuring tender steaks coated in seasoned flour and fried to a rich brown, then served with a flavorful currant jelly gravy. Perfect for special occasions or a refined family dinner, it combines savory, sweet, and tangy flavors for a memorable meal.
Ingredients
Instructions
- Cut the venison into steaks.
- Melt butter in a pan.
- Rub the venison steaks with salt and pepper.
- Roll the steaks in wheat flour or rolled crackers.
- Fry the steaks in the butter until they are a rich brown on both sides.
- Remove the steaks and place them on a serving dish, covering to keep warm.
- Dredge a heaping teaspoon of flour into the remaining butter in the pan and stir until browned.
- Add a small teacup of boiling water with dissolved currant jelly to the pan, stirring well.
- Strain the sauce and pour it over the cooked venison before serving.
Tips & Substitutions
For a richer flavor, consider marinating the venison in red wine or balsamic vinegar before cooking. If you don't have currant jelly, raspberry or grape jelly can be effective substitutes. For a gluten-free option, use almond flour instead of wheat flour. Remember to keep an eye on the heat while frying to prevent burning the butter.
Serving Suggestions
Serve the venison steaks with a side of roasted vegetables or creamy mashed potatoes for a hearty meal. A fresh salad dressed with a light vinaigrette can offer a nice contrast. This dish pairs beautifully with Soft Frosting for dessert, providing a sweet finish to the meal. Consider adding a glass of red wine to enhance the flavors.
Storage & Reheating
Leftover venison can be stored in an airtight container in the refrigerator for up to three days. To reheat, place it in a skillet over low heat with a splash of water or stock to maintain moisture, covering it to warm through without drying out. Avoid reheating in the microwave, as it can make the meat tough.
Nutrition & Diet Analysis (per serving)
Each serving of A Pretty Dish Of Venison contains roughly 115 calories, with 3g protein, 22g carbohydrates, and 2g fat. Note that it is relatively high in sodium, at 486mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
What type of venison is best for this recipe?
The best cuts for this recipe are typically from the backstrap or tenderloin, as they are tender and cook quickly. If using tougher cuts, consider marinating them longer to help tenderize before cooking. Always ensure the meat is fresh for optimal flavor.
Can I use a different type of meat instead of venison?
Yes, you can substitute venison with beef or pork if preferred. However, cooking times may vary, especially for pork, which should be cooked to a safe internal temperature. Adjust seasoning as needed based on the meat's flavor profile.
How do I know when the venison is cooked properly?
Venison is best enjoyed medium-rare to medium, with an internal temperature of 130-145°F. Use a meat thermometer to check for accuracy. Overcooking can lead to a dry texture, so keep an eye on it while frying.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).