Smothered Deer Steak

"Easy and so good."
 
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Ready In:
2hrs 5mins
Ingredients:
5
Serves:
4
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ingredients

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directions

  • Season tenderloin with salt/pepper/garlic to taste.
  • Lightly flour and brown in oil.
  • Put in casserole dish with bullion and water; cover and put in oven to smother about 2 hours or till tender.
  • Serve over rice.

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Reviews

  1. This is the best way to cook the most tender, falling off the fork venison! To the 1/2 cup to 3/4 cup (didn't measure)flour I added 1/2 tsp. garlic salt, 1/2 tsp. Mrs. Dash Garlic and Herb, 1/2 tsp. Season all and 1/4 tsp. black pepper. YUMMY! It did take about 2 hours and it was fantastic.
     
  2. This was delicious! I cooked for 1:40 minutes at 325. The meat was very tender and cooked into a nice gravy that was excellent with mashed potatoes. I added just a little cayenne pepper to the flour. After browning the meat, I also sauteed some sliced onions and put on top prior to cooking in the oven. We'll definately be making this again. So yummy!
     
  3. I used deer round steak and it came out tender and delicious. I baked mine at 325 for 2 hours.
     
  4. When I cook deer meat I use cream of mushroom soup instead of bouillon and I also cook mine in crockpot. It is always fall apart tender!!!
     
  5. This was great!!!! I made this tonight for my family, and there was nothing left! I seasoned my flour with Emeril's Essence. The gravy was great, but just wasn't enough! I think the next time I make it, I'll put in 4 bullion and double the water amount. All-in-all, great recipe! Thanks!
     
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Tweaks

  1. When I cook deer meat I use cream of mushroom soup instead of bouillon and I also cook mine in crockpot. It is always fall apart tender!!!
     

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