Drew's Venison Steaks And Gravy

I've been making this comfort food forever, and it's dh's favorite. I especially like the creamy gravy over rice or mashed potatoes. If you want a stroganoff-like gravy, stir in 8 ounces of sour cream at the last minute, and serve over wide noodles!!

Steps

Spray cast iron skillet with non-stick cooking spray and heat on high.

Cut cubed venison into serving-size pieces.

Brown venison on each side , about 1 minute.

In bowl , add 1 / 2 cup water , wine , bouillon and soup mix.

Stir to mix well.

Add soup mixture to skillet , along with onions.

Cover skillet and lower heat to simmer.

Cook about 30-45 minutes.

Add a little more water if gravy gets too thick before meat is fork-tender.

Gravy: when meat is very tender , mix cornstarch with water to make a slurry.

Pour slurry into hot liquids in skillet , stirring until gravy returns to a boil and is thickened.

Serve steaks with gravy over steamed rice or mashed potatoes.

For a stroganoff: stir in 8 ounces sour cream , heat until warm but not boiling.

Serve over wide noodles.

Variations: other seasonings you could add: 1 / 4 tsp thyme , 1 / 2 tsp basil , 1 / 2 tsp oregano , or 1 / 2 tsp italian seasoning.

If you like hot / spicy foods , add 1 / 4-1 / 2 tsp crushed red peppers.

Ingredients

venison, onion and mushroom soup mix, beef bouillon, water, white wine, onions, salt and pepper, fresh mushrooms, cornstarch