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Venison Steak and Gravy Recipe

Ingredients
  • 4 venison steaks (4 ounce )
  • 1 1/2 cups all-purpose flour
  • 2 tablespoons Tony Cacheras Cajun Seasoning (less if you do not like it hot)
  • 1 Roll of Ritz Crackers Crushed
  • 4 tablespoons olive oil
  • 2 cups milk
Directions
1. Cut all fat and gristle off the meat, and pound each steak out with a meat tenderizer until they are thin but not tearing. In a shallow bowl, combine flour, Tony Cacheras Cajun Seasoning and crushed crackers. Press steaks in the flour mixture until evenly coated.

2. Heat olive oil in a large heavy skillet over medium heat, fry each steak for 5 minutes on each side, or until golden brown. Place browned steak in a greased 13x9 Pyrex dish. Make gravy: If needed add 1 T. of olive oil and the remaining flour mixture into the drippings from the steak. Cook flour until lightly brown and add milk. Cook until thickened. If too thick you can add more milk to thin. Pour over meat in dish and put in 325° oven for 20 minutes. Great served with mashed potatoes.

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Glossary Terms
steak and vegetable soup Glossary Term
A food that is made from a combination of hearty ingredients that are mixed together in a savory broth.
new york strip steak Glossary Term
The top section of a Porterhouse steak, which is a crosscut beefsteak containing part of the tenderloin and part of the top loin.
rolled steak Glossary Term
Large steaks that are flexible so they can be rolled and tied to be used as an oven roast. Often, a stuffing is placed over the steak before it is rolled to enhance the flavor of both the steak and the stuffing.
ranch steak Glossary Term
Another name for a center cut steak from the boneless chuck shoulder. The name “Ranch Steak” is a supermarket name used as a marketing tool to give the boneless chuck shoulder center cut steak a more attractive and easier to remember name for the consumer.
hanger steak Glossary Term
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