Remember this cut of meat may require an over night marinade to tenderize! Washing the meat twice in cold water helps remove game taste. I use Italian dressing to cut that wild game taste over night!
- All Purpose Flour
- 1 pack dry Au Jus
- Half Onion ( Chopped)
- Garlic Powder
- Onion Powder
Start by patting your steaks dry, then giving them a coat in all-purpose flour. salt, pepper
Add oil to pan. Heat to 360 Degrees! Make sure it is HOT
Fry Venison cubed steak until golden brown on the outside! I like mine a little more crispy. It’s up to you!
Remember this is not meant to cook through! That’s what the oven is for. Remove meat and add more oil if needed. Put your chopped onion in the pan now. Cook until translucent. Remove onions , placing them over the meat in a pan oven rated. Now let’s start your pan gravy.
Take a cup of flour and add to your hot skillet. YOU NEED TO SCORCH THE FLOUR IN THE OIL! Be ready for smoke! When the flour is “burned” add liquid. I like to use beef stock, but water is fine. This is where you make the call. I like to have a-lot of gravy/pan sauce. Scrape the pan and let simmer, add in your Au Jus packet.
I usually add roughly 3 cups of liquid.
Pour over meat and bake at 250F for 25 minute.
I love to eat my deer meat with fresh greens and beans! Enjoy.