Venison Steak And Gravy
A hearty venison steak and gravy dish featuring tender cubed steak simmered in a rich, savory mushroom and chicken gravy, perfect for comforting family dinners or special occasions.
Ingredients
Instructions
- Coat the venison steak with self-rising flour.
- Brown the coated steak in hot canola oil.
- Remove the steak from the pan and drain excess oil.
- Return the steak to the pan and add cream of mushroom soup, cream of chicken soup, Lipton dry onion/mushroom soup, and water.
- Cover and simmer for 30 minutes to 1 hour until the desired consistency is reached.
Tips & Substitutions
For best results, use a heavy skillet to brown the venison steak, ensuring even cooking. If you prefer a thicker gravy, you can mix a tablespoon of cornstarch with water and add it to the simmering sauce. For a twist, consider adding sautéed mushrooms or onions to the gravy. If you don't have self-rising flour, you can substitute all-purpose flour mixed with a teaspoon of baking powder.
Serving Suggestions
Serve the venison steak and gravy over mashed potatoes or rice to soak up the flavorful sauce. Steamed green beans or roasted vegetables make excellent side dishes. For a comforting meal, pair it with homemade biscuits or cornbread, reminiscent of classic American recipes.
Storage & Reheating
Store leftover venison steak and gravy in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stove over low heat, stirring occasionally, until heated through. You can also microwave it in a covered dish, stirring halfway through to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Venison Steak And Gravy contains roughly 410 calories, with 9g protein, 46g carbohydrates, and 21g fat. It is a good source of protein (18% of the Daily Value) and iron (18% of the Daily Value). Note that it is relatively high in sodium, at 2408mg per serving (105% 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 a different type of meat instead of venison?
Yes, you can substitute venison with beef or pork cubed steak. However, cooking times may vary, so be sure to adjust the simmering time accordingly until the meat is tender.
Is there a way to make this recipe lighter?
To lighten the dish, you can use low-fat versions of the cream soups or make your own from scratch using a roux and low-fat milk. Reducing the amount of oil used for browning can also help decrease the overall fat content.
What can I do with leftovers?
Leftover venison steak and gravy can be repurposed into a hearty shepherd's pie or mixed into a casserole. Alternatively, you can enjoy it in a sandwich with crusty bread for a delicious lunch option.
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).