Drew's Venison Steaks And Gravy

Total Time: 50 mins Preparation Time: 5 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 lb cubed venison
• 1 package dry lipton onion and mushroom soup mix
• 2 teaspoons beef bouillon
• 1/2-1 cup water
• 1/2 cup wine or 1/2 cup water
• 2 large onions, thinly sliced or diced
• salt and pepper, to taste
• 8 ounces sliced fresh mushrooms or 1 (4 ounce) can sliced mushrooms, drained or 2 ounces dried mushrooms (optional)
• 2 tablespoons cornstarch
• 1/4 cup water

Recipe

• 1 spray cast iron skillet with non-stick cooking spray and heat on high.
• 2 cut cubed venison into serving-size pieces.
• 3 brown venison on each side, about 1 minute.
• 4 in bowl, add 1/2 cup water, wine, bouillon and soup mix.
• 5 stir to mix well.
• 6 add soup mixture to skillet, along with onions (and mushrooms if you decide to use them).
• 7 cover skillet and lower heat to simmer.
• 8 cook about 30-45 minutes (gravy will thicken).
• 9 add a little more water if gravy gets too thick before meat is fork-tender.
• 10 gravy: when meat is very tender, mix cornstarch with water to make a slurry.
• 11 pour slurry into hot liquids in skillet, stirring until gravy returns to a boil and is thickened.
• 12 serve steaks with gravy over steamed rice or mashed potatoes.
• 13 for a stroganoff: stir in 8 ounces sour cream, heat until warm but not boiling.
• 14 serve over wide noodles.
• 15 variations: other seasonings you could add: 1/4 tsp thyme, 1/2 tsp basil, 1/2 tsp oregano, or 1/2 tsp italian seasoning.
• 16 if you like hot/spicy foods, add 1/4-1/2 tsp crushed red peppers.