Boring Venison Steaks

I was lucky enough this season to take a blacktail buck. With a freezer full of meat, the regular rolled- in -flour n' fried steaks are getting a little redundant. I came up with a couple new ideas for garlic and peppered venison steaks cooked hot in the cast iron skillet.

The Easy Part...

1. Sprinkle thawed out steaks with garlic, salt, and pepper to taste...

2. With a tablespoon of Extra Virgin Olive Oil in the pan, heat to medium high. ( I have recently discovered that the best way to cook the thinner slices of venison is in a very hot pan and turning frequently as to not burn, but the moisture will stay sealed in better!)

3. Place steaks in pan and leave on one side until the blood starts to come thru to the top and then turn. Leave for a minute and then turn again and do both sides for another 45 seconds. Check for "doneness". We like the steaks still pink in the middle!

(Turn when the blood comes to the top)

4. With a fork, remove the steaks onto a plate covered with a few paper towels and set aside.

5. With the pan greasings, add about a 1/4 cup of white flour and turn constantly to brown the flour. When browned, add milk a tablespoon at a time until you get the gravy to a thick, paste like consistency.

The Fun Part...

"Steak and Gravy Toasted Sandwhich"

    Toast 2 slices of bread, butter both slices, add mayonaise (key ingredient!). Add the steaks and top with the warm gravy from the pan.

"Mixed Green Steak Salad with Balsamic Vinaigrette Dressing"

    Get a big plate, add salad greens and warm venison steaks. To make the dressing, add:

  

         1/4 cup balsamic vinegar

         1 tablespoon chopped garlic

         1/2 teaspoon salt

         1/2 teaspoon  black pepper

         3/4 cup olive oil

Variations: Cranberries, toasted almonds, veggies...whatever looks good!