Country Style Venison Steak
A hearty country-style venison steak dish featuring tender meat simmered with carrots and onions, flavored with seasoned flour and savory spices for a rustic, satisfying meal.
Ingredients
Instructions
- Combine flour, Season-All, black pepper, m.s.g., and nutmeg in a bowl.
- Pound this seasoned flour into both sides of the venison steak.
- Brown the steak on both sides in a heavy skillet.
- Add oil and brown both sides of the steak in hot oil.
- Add instant onions, sliced carrots, and beef flavor base dissolved in water (or half wine).
- Cover and simmer for 1 1/2 hours or until the meat is tender.
Tips & Substitutions
For a more tender venison steak, consider marinating it overnight in a mixture of vinegar and spices. If you don't have Season-All, a combination of salt, garlic powder, and onion powder can work as a substitute. You can also use chicken or vegetable broth in place of the beef flavor base for a lighter flavor. To add depth, include some mushrooms or bell peppers alongside the carrots.
Serving Suggestions
Serve this Country Style Venison Steak with creamy mashed potatoes or a side of roasted vegetables for a hearty meal. A fresh green salad dressed with vinaigrette can provide a nice contrast. This dish pairs beautifully with Snow-Day Vegetable Soup for a cozy dinner option. For a complete experience, consider serving it with crusty bread to soak up the flavorful juices.
Storage & Reheating
Leftover venison steak can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the steak in a skillet over low heat with a splash of broth to keep it moist, or microwave it gently to avoid drying it out. For longer storage, consider freezing the cooked steak for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Country Style Venison Steak contains roughly 238 calories, with 4g protein, 37g carbohydrates, and 9g fat. It is an excellent source of vitamin A (114% of the Daily Value) and dietary fiber (29% of the Daily Value), and a good source of potassium and iron. It also contributes 8g of dietary fiber toward your daily target.
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
Can I use a different type of meat instead of venison?
Yes, you can substitute venison with beef or pork. Adjust the cooking time based on the type of meat; beef will typically take less time to become tender. If using pork, ensure it's cooked to a safe temperature but still juicy.
What can I do if I don't have instant onions?
If you don't have instant onions, finely chopped fresh onions can be sautéed until translucent before adding them to the dish. Alternatively, onion powder can be used, adjusting the amount to taste, although fresh onions will provide better texture and flavor.
How can I tell when the venison steak is done cooking?
The venison steak is done when it is fork-tender and has reached an internal temperature of at least 145°F. Use a meat thermometer for accuracy. Remember that venison can dry out if overcooked, so monitor closely during the last stages of cooking.
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).