Fork-Tender Venison Steaks
Fall comfort food doesn’t get better than these fork-tender venison steaks simmered in a rich brown gravy. Made with mule deer backstrap and cooked in a single skillet, this easy wild game recipe delivers big flavor with minimal effort.
Servings: 4
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.