“This is how everyone I know cooks deer steak. We usually run the pieces through a tenderizer 2 or 3 times when we process our deer. These pieces are usually made with the tenderloin or back straps. They come out looking just like minute steaks which is why I call it deer steak. This is super easy to make and the meat is fork tender. This recipe can very easily be made in a crock pot as well. Very good served with mashed potatoes because the mushroom soup makes the gravy. If you want to spice this recipe up you can add spices to the flour mixture.”
READY IN:
3hrs 10mins
SERVES:
6
YIELD:
6 steaks
UNITS:
US

Ingredients Nutrition

  • 6 deer steaks (or minute steaks)
  • 2 (10 3/4 ounce) cans mushroom soup
  • 1 (10 3/4 ounce) can milk (use the soup can)
  • flour
  • salt
  • pepper
  • 2 -3 tablespoons oil

Directions

  1. Pre heat oven to 300 degrees and heat oil in a pan. Mix the flour, salt and pepper together. Dredge steaks in flour mixture. Brown the outside of the steaks in oil. They do not need to be cooked all the way through. Put steaks in a 9X13 pan and pour in mushroom soup and milk. You can mix the mushroom soup and milk together before if you want. Make sure that the steaks are covered with milk and mushroom soup. Cook the steaks for at least three hours. If you don't want to heat up your oven for this long just cook these in a slow cooker. Serve these with mashed potatoes.

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