Venison Baked Round Steak
A hearty baked venison round steak with sweet and tangy flavors from brown sugar and catsup, perfect for comforting family dinners or special occasions.
Ingredients
Instructions
- Trim the venison, cut into serving-sized pieces, and pound to about 1-inch thickness with a meat mallet.
- On a sheet of wax paper, mix the all-purpose flour, salt, and pepper.
- Dip each steak in the flour mixture, turning to coat thoroughly.
- In a large skillet, melt the margarine with vegetable oil over medium-high heat.
- Add the coated steaks and brown both sides, adding additional butter and oil if needed.
- Place the browned steaks in a large baking dish.
- Sprinkle the steaks with finely chopped onion.
- Top each steak with 1 tablespoon of brown sugar and a squirt of catsup.
- Add the beef broth to the drippings in the skillet and cook over medium heat for about a minute to loosen browned bits.
- Pour the skillet mixture over the steaks in the baking dish.
- Cover the dish with foil and bake in a preheated 350°F oven for about 45 minutes.
- Remove the foil during the last 10 to 15 minutes of baking, and if the meat appears dry, add a small amount of broth and bake a few minutes longer.
Tips & Substitutions
For enhanced flavor, consider marinating the venison in the beef broth for a few hours before cooking. If you prefer a thicker sauce, add a cornstarch slurry to the skillet mixture before pouring it over the steaks. You can substitute the margarine with butter for a richer taste, and if you're out of beef broth, chicken broth can work as a suitable alternative.
Serving Suggestions
Serve the venison baked round steak with a side of mashed potatoes or steamed vegetables for a comforting meal. A crisp green salad can complement the richness of the dish. For a heartier option, consider pairing it with Sloppy Joes With Rice, which makes for a delightful contrast in texture and flavor.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the venison in a skillet over medium heat with a splash of broth to maintain moisture, covering it to steam slightly. Alternatively, you can microwave it in short bursts, ensuring the meat doesn’t dry out.
Nutrition & Diet Analysis (per serving)
Each serving of Venison Baked Round Steak contains roughly 338 calories, with 2g protein, 37g carbohydrates, and 22g fat. It is an excellent source of vitamin C (47% of the Daily Value). Note that it is relatively high in sodium, at 2080mg per serving (90% 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
Can I use other types of meat for this recipe?
Yes, while the recipe is designed for venison, you can substitute it with other meats such as beef or pork. Adjust the cooking time based on the thickness and type of meat used to ensure it's cooked properly.
How do I know when the venison is done cooking?
Venison is best cooked to medium-rare, which is around 130-135°F (54-57°C). You can use a meat thermometer to check the internal temperature. If you prefer it more done, adjust the cooking time accordingly, but be cautious as overcooking can lead to a tougher texture.
What can I do if the sauce is too thin?
If your sauce turns out too thin, you can thicken it by simmering it on the stove until it reduces or by adding a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons of water) and stirring until it thickens. This will enhance the sauce's consistency and flavor.
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).