First of the new Axis venison from Barb's deer this spring. Once I had a great recipe for pork steak we used often and successfully adapted it to venison, but I could no longer find it. It has probably 'migrated' to my sister in laws recipe files in Missouri, shocker. I worked on recreating this from memory for several tries before I once again got it to our tastes and satisfaction.
This is one of Barb's favorites. Savory in brown gravy and assorted surprises, perfect with mashed taters and peas, this is sure to please. All you need is a deep cast iron skillet, the perfect tool for anything venison. Remember, Axis cooks quicker and only requires a 140F temp to be done. The addition of dill pickles makes one reminiscent of German cooking.
2 round, chuck, or flank venison steaks
buttermilk, Montreal Steak Seasoning, or KOSMOS SPG (choice of tenderizers)
1 small can slice mushrooms
½ cup white wine
1 ½ cups brown gravy (mix or jar)
1 teaspoon dried mustard
¼ teaspoon cayenne pepper
1 6 ounce can tomato sauce
¼ cup diced dill pickle
1 tablespoon vegetable oil
You may tenderize the steaks prior to cooking if you like via buttermilk marinade or seasoned pounding. We like either Montreal Steak Seasoning or KOSMOS SPG.
Heat skillet to medium high w/olive oil. Place steaks in hot skillet and sear about 10 seconds per side, these were thin steaks. Remove steaks and set aside. Reduce heat to low and pour in white wine and mushrooms. Simmer till alcohol dissipates by half. This will also deglaze skillet. Pour in gravy and stir. Add water as needed for desired thickness.
Add cayenne, mustard, tomato sauce, cayenne, dill pickle, and continue to stir. occasionally for about 30 minutes. Add Axis about 20 minutes before completion, turning once. Serve with mashed taters or rice and vegetable. You won't believe the flavors of the melded gravy with pickles. I paired this with a nice bottle of Yellow Tail Pinot Noir.
"Love goes thru the stomach"
Old German Idiom
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