Venison Oven Steak
A hearty venison oven steak dish featuring tender browned steaks topped with creamy mushroom sauce, baked to perfection. Perfect for game meat enthusiasts and comforting dinners.
Ingredients
Instructions
- Pound the venison steaks to an even thickness.
- Dredge the steaks in flour.
- Brown the floured steaks in a skillet on both sides until golden brown.
- Season the steaks to taste.
- Layer the browned steaks on a lightly oiled cookie sheet.
- Top with one or two cans of cream of mushroom soup.
- Add enough Kitchen Bouquet to give a nice brown color and flavor.
- Bake in a preheated 350°F oven for 30 to 40 minutes until tender.
Tips & Substitutions
To enhance the flavor of the venison, consider marinating the steaks in a mixture of olive oil, garlic, and herbs for a few hours before cooking. If you're out of Kitchen Bouquet, a dash of soy sauce or Worcestershire sauce can add similar color and depth. For a crispy texture, ensure the flour coating is thorough and let the steaks rest briefly before browning.
Serving Suggestions
Serve the venison oven steak with creamy mashed potatoes or roasted vegetables for a hearty meal. A side salad with a light vinaigrette can balance the richness of the dish. This steak pairs beautifully with Cheddar Cheese Dressing(Yields 1 Quart), adding a unique twist to your meal.
Storage & Reheating
Leftover venison oven steak can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the steaks in a preheated oven at 325°F until warmed through, about 15 minutes. This method helps retain moisture and flavor, avoiding a dry texture.
Nutrition & Diet Analysis (per serving)
Each serving of Venison Oven Steak contains roughly 5 calories, with 0g protein, 1g carbohydrates, and 0g fat. Note that it is relatively high in sodium, at 485mg 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
Can I use another type of meat instead of venison?
Yes, you can substitute venison with beef or pork steaks. Adjust cooking times according to the thickness of the meat. Beef will require less time compared to venison, while pork should be cooked until it reaches an internal temperature of 145°F.
What can I use if I don’t have cream of mushroom soup?
If you don't have cream of mushroom soup, you can substitute it with a homemade mixture of sautéed mushrooms, heavy cream, and seasonings. This will provide a fresh flavor and a similar creamy consistency for the dish.
Is it necessary to pound the steaks?
Pounding the steaks is recommended as it helps to tenderize the meat, ensuring even cooking and a more enjoyable texture. If using tender cuts, you may skip this step, but it’s especially beneficial for tougher cuts like venison.
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).