Venison Steaks with Mushroom and Onion Gravy pretty much describes itself–a fried venison steak covered in an awesome homemade mushroom and onion gravy.
I love this meal so much! Partly because it is so easy to make but mostly because it is so good. The gravy is very light but savory at the same time. I honestly think I could make a meal with just the gravy alone–pour that deliciousness over a biscuit and bam! There’s dinner!
My husband says this is the best deer steak he has ever had and I would have to agree with him. It could be because we both are huge fans of onions and mushrooms, especially in a gravy.
I made this recently and my oldest son wouldn’t even try it because of the mushrooms but that’s ok–that leaves more for me and his dad. If you don’t like mushrooms you can always leave them out. You could even leave the onions out too and you’d just have a brown gravy, which would still be awesome!
Venison Steaks with Mushroom and Onion Gravy
Total Time: 15 minutes
Yield: 8 Venison Steaks with Mushroom and Onion Gravy
Serving Size: 1 Steak, 1/4 Cup of Gravy
For this recipe, I used cube steaks that I made from deer hams, which were about 1/2 inch thick, but you can use any steak that you want or have on hand. Backstrap or tenderloin steaks are awesome for this recipe and the meat does not have to be cubed. I just prefer to cube the steak when the steaks are from the hams because they are a little tougher.
You can also marinate the venison steaks in something to help tenderize them or use a meat tenderizer, such as McCormick’s unseasoned meat tenderizer if you need to.
- 8 venison steaks, about 1/2 inch thick (about 1.5 lb)
- 1 tsp. salt
- 1 tsp. of ground black pepper
- 2 Tbsp. vegetable oil
- 3 Tbsp. butter
- 1 onion, chopped
- 8 oz mushrooms, chopped
- 4 Tbsp all-purpose flour
- 2 cups beef broth (or venison broth)
- Salt and pepper the steaks and let them rest at room temperature while you are making the gravy.
- Heat the butter in a skillet over medium heat and saute the onions and mushrooms until softened.
- Then add in the flour and stir and then add the broth and stir well.
- Boil and stir until the gravy reaches desired thickness.
- Reduce heat to low, adding more broth if and when needed if it gets too thick.
- Heat a skillet with oil to medium heat and fry the steaks until browned, or until done to your likeness, only a few minutes on each side.
- Once the steaks are done, pour the gravy over them and enjoy!
This goes great with fried potatoes or mashed potatoes and of course biscuits. You can top the mashed potatoes with a little extra gravy. Yum, yum! The nutrition facts below do not include biscuits or potatoes of any kind and only include the steak and gravy.
The good, the bad and the delicious…
- Venison Steaks with Mushroom and Onion Gravy are really low in calories, carbs and has no sugar! It also is a good source of protein and iron.
- They are also sort of high in cholesterol and fat for some of you.
See tips below for making this a more diet-friendly recipe.
Venison Steaks with Mushroom
and Onion Gravy Nutrition Facts
|Yields: 8 Steaks||Serving: 1 Steak, 1/4 Cup of Gravy|
|Calories 226||Calories from fat: 40%|
|% Daily Value*|
|Total Fat 10 g||16%|
|Saturated Fat 4 g||21%|
|Monounsaturated Fat 3 g|
|Polyunsaturated Fat 3 g|
|Trans Fat 0 g|
|Cholesterol 106 mg||35%|
|Sodium 302 mg||13%|
|Potassium 305 mg||9%|
|Total Carbohydrates 4 g||1%|
|Dietary Fiber 1 g||2%|
|Sugars 0 g|
|Protein 27 g||54%|
|Vitamin A 3%||Vitamin C 1%|
|Calcium 1%||Iron 22%|
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA, but were calculated by MyFitnessPal, Inc. by Under Armour, Inc.
To make this recipe more diet-friendly…
- Some of the cholesterol in this recipe is coming from the venison, which has been found to lower LDL cholesterol and increase HDL, which is a great thing! However, the rest of the cholesterol is coming from the butter and the vegetable oil, so you could use an alternative to the butter and a healthier oil than vegetable oil for frying the venison. I have found that if I use a copper pan I don’t need to add much if any, oil so that might be an option. Using a butter alternative will also help lower the fat content.
- Whatever changes you make to your Venison Steaks with Mushroom and Onion Gravy, you can recalculate the nutrition facts at myfitnesspal.com