The BEST Baked Venison Round Steak

      This is one of the first recipes I ever made when cooking my own venison.  I got this from my mom who, by her own admission, was a common way to cook round steak and she used it to cook the tough venison steaks that dad brought home.  You have to forgive her as with many of that generation didn't know enough to properly prepare wild game rather than wrap it with bacon and fry the hell out of it.  Everybody strived to eliminate any perceived gamey taste rather than embrace the flavors of each animal and adapt their cooking to it.
      The recipe is simple to prepare and fork tender delicious upon completion, I promise.

1-2 pounds of venison round steak
1 onion, chopped
1 can mushrooms, sliced
Montreal Steak Seasoning
1 cup eggbeaters
2 cups cracker crumbs or flour (your choice)
1 cup red wine
2 Tblspn extra virgin olive oil

Tenderizing/Marinating

      You can tenderize this two ways.  Place steaks on wooden cutting board and season liberally with Montreal Steak Seasoning.  Pound a bit thinner and then let rest.  The second method is to place the round steaks in a zip loc bag with Allegro Marinade to tenderize them for 5 hours.  Put a heavy (cast iron) skillet on stove and heat to medium high.  Put eggbeaters and cracker crumbs in shallow containers. Preheat oven to 350 degrees.  Add olive oil to skillet.
      Dip steaks in egg wash and then dredge into crackers before placing into a hot skillet.  Cook for about a minute per side just to sear and then remove to a baking dish (6" x 9"). These were HUGE round steaks, each taking a single turn in a 12" cast iron skillet.

Browning for a minute each side

Venison covered with onions, shrooms, and red wine 

      Cover steaks with mushrooms, onions, and red wine.  Cover with foil and place into preheated oven.  Bake for 90 minutes (but only 60 in the RV oven).  Remove, let rest, then uncover and serve with your choice of taters, rice, and vegees.  Guaranteed fork tender. This is my favorite venison recipe and with steaks this size sometimes a 2 day meal.  I like mine with a bit of horseradish, but its delicious by itself.  Enjoy.

 

Out of the oven, ready to plate

"Look at what venison does to a goofy guitar player from Detroit?  I'm gonna be 54 this year and if I had any more energy I'd scare you"  

Ted Nugent

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