Venison Steaks with Mushroom and Onion Gravy
Getting it done:
Yields: 8 Venison Steaks with Mushroom and Onion Gravy
Serving Size: 1 Steak, 1/4 Cup of Gravy
Fat: 10 g
Carbohydrates: 4 g
You can use any venison steak cut that you have on hand. Backstrap or tenderloin steaks are awesome for this recipe. If you use a steak from the hams you might want to tenderize the meat beforehand. You can marinate them in something to help tenderize them, use a meat cuber, or use a meat tenderizer, such as McCormick’s unseasoned meat tenderizer.
The correct temps for doneness are 125°F for rare, 135°F medium-rare, 145°F medium, 150°F medium-well, 160°F well done.