VENISON bone in round steak smothered down in a spicy fresh mushroom gravy Shared from Texas Select Seasonings
VENISON bone in round steak smothered down in a spicy fresh mushroom gravy and mashed gold taters is hard to beat any time of the year!
TSS Rustic Rub wild game blend and TSS Texas Chili Pequin garlic salt teamed up on this flavorful but simple dish that’s a staple at my house and deer camp.
The most important step is to brown venison until ALL water and blood content is cooked out in a technique I call forced reduction and will demo in my next cooking video.
For now the recipe is as follows:
(2) 1/2” thick bone in venison round steaks
6 oz fresh baby Bella mushroom
14.5 oz can fire roasted tomato
8 oz can tomato sauce
32 oz box of beef broth
50/50 butter and oil to brown meat or lard
pinch of flour
2 bay leaves
4 tbsp TSS Rustic Rub wild game blend
1 tsp TSS Texas Chili Pequin
ground mix peppercorns to taste.
Brown meat in oil on med high until water and blood cook out may take up to 15 minutes, toss in a pinch of flour and grind some fresh mixed peppercorns on top, keep browning until meat starts to stick. Add tomato sauce and let it pull into the meat. Add all other ingredients, cover and bring to a boil. Stir and reduce heat to medium and cook until fork tender stirring often. Remove meat and return broth to med high heat and whisk in a flour/hot water slurry to tighten gravy. Return meat to gravy and remove from heat. Serve over mashed, buttered gold taters or rice and ENJOY!
Texas Select Seasonings
11001 Delany Road Suite 13009
La Marque, Texas
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