Fork-Tender & Flavorful Venison Steak
Fall is in the air, and this cozy, single-skillet venison steak dinner is exactly what’s for supper. I started by sautéing sliced red bell peppers, mushrooms, chopped onion, and minced garlic in unsalted butter until fragrant and tender. Once the vegetables were golden, I set them aside and breaded ½-inch mule deer backstrap steaks, frying them until beautifully browned—about 90 seconds per side.
Next, the vegetables went back into the skillet with the venison, followed by a packet of brown gravy and one cup of water, stirring everything together to coat the meat and vegetables. If you prefer to skip the packet, you can easily substitute a simple homemade brown gravy made with butter, flour, and beef or venison stock. The heat was turned down low, allowing the steaks to gently simmer for 15 minutes until unbelievably tender.
Serve with thick slices of garlic sourdough bread to soak up every bit of that rich gravy. Simple, comforting, and downright mouthwatering—this venison was so tender you could cut it with a fork. I ❤️ wild game meat!
Venison Steak Cut Substitutions: Backstrap, Bottom Round, Elk & Antelope
If you don’t have backstrap on hand, sliced steaks from the bottom round of a deer are an excellent substitute in this recipe. While bottom round is a leaner, working muscle, the quick pan-fry followed by a gentle simmer in gravy helps break it down and keeps the meat tender and flavorful. Simply slice the bottom round across the grain into ½-inch steaks and follow the recipe as written. This method also works beautifully with other wild game like elk and antelope, which have a similar lean profile to venison. No matter which cut or species you use, the key is not overcooking during the sear and allowing the meat time to simmer low and slow for fork-tender results.
Can I use homemade gravy instead of a packet?
Yes! If you prefer to skip packaged gravy, a simple homemade brown gravy works perfectly with venison. Make a quick roux with butter and flour, then whisk in beef or venison stock until smooth and thickened. This gives you full control over the flavor and pairs especially well with lean wild game like venison, elk, or antelope. Use it in the recipe exactly as you would the gravy packet for fork-tender results.
In a bowl, combine the breadcrumbs, flour, Parmesan cheese, basil, garlic powder, and onion powder.
Heat a large skillet over medium heat and add the butter and olive oil. Sauté the bell pepper, mushrooms, onion, and garlic until softened and fragrant, then remove the vegetables from the skillet and set aside.
Season the venison steaks with salt and pepper, then press them into the breadcrumb mixture. Add a little more olive oil to the skillet and fry the venison until nicely browned, about 90 seconds per side.
Return the vegetables to the skillet. Sprinkle in the brown gravy mix and add the water, stirring well to combine. Reduce the heat to low, cover, and simmer the venison for 15 minutes, or until fork-tender.
Serve hot with garlic sourdough bread or creamy mashed potatoes, and garnish with chopped Italian parsley for a fresh, vibrant finish.
Ingredients
- 1 1/2 lbs mule deer backstrap, sliced into ½-inch steaks
- kosher salt & pepper, to taste
- 1/2 cup plain breadcrumbs
- 1/4 cup all-purpose flour (for breading)
- 1/4 cup grated Parmesan cheese
- 1 tsp dried basil
- 1 tsp granulated garlic powder
- 1 tsp onion powder
- 2 tbsp unsalted butter
- 2 tbsp olive oil (more if needed)
- 1/2 red bell pepper, sliced
- 1 cup mushrooms, sliced
- 1/2 small white onion, chopped
- 2 cloves garlic, minced
- 1 packet brown gravy mix
- 1 cup water
- Italian parsley
Instructions
- In a bowl, combine the breadcrumbs, flour, Parmesan cheese, basil, garlic powder, and onion powder.
- Heat a large skillet over medium heat and add the butter and olive oil. Sauté the bell pepper, mushrooms, onion, and garlic until softened and fragrant, then remove the vegetables from the skillet and set aside.
- Season the venison steaks with salt and pepper, then press them into the breadcrumb mixture. Add a little more olive oil to the skillet and fry the venison until nicely browned, about 90 seconds per side.
- Return the vegetables to the skillet. Sprinkle in the brown gravy mix and add the water, stirring well to combine. Reduce the heat to low, cover, and simmer the venison for 15 minutes, or until fork-tender.
- Serve hot with garlic sourdough bread or creamy mashed potatoes, and garnish with chopped Italian parsley for a fresh, vibrant finish.
Notes
- Do not overcook during searing—venison stays tender with quick, high heat.
- Substitute: bottom round, elk, or antelope for the backstrap if needed.
- Homemade gravy: melt 2 tbsp butter, whisk in 2 tbsp flour, add 1 cup stock, simmer 3–5 min, season to taste.
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