Drew's Venison Steaks and Gravy

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“I've been making this comfort food forever, and it's DH's favorite. I especially like the creamy gravy over rice or mashed potatoes. If you want a stroganoff-like gravy, stir in 8 ounces of sour cream at the last minute, and serve over wide noodles!”

Ingredients Nutrition

  • 1 lb cubed venison
  • 1 package dry lipton onion and mushroom soup mix
  • 2 teaspoons beef bouillon
  • 12-1 cup water
  • 12 cup white wine or 12 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
  • 14 cup water


  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.

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