Best Braised Venison Or Beef Round Steak Recipes

BRAISED VENISON WITH ROSEMARY AND SHIITAKE

Braised Venison with Rosemary and Shiitake image

Try my savory and sophisticated dish I created to please my hunter. I like to serve this with spaetzle, merlot, and salad.

Provided by RUTHWARD

Categories Meat and Poultry Recipes Game Meats Venison

Time 2h25m

Yield 4

Number Of Ingredients 15

Ingredients

2 tablespoons bacon drippings
1 ½ pounds venison, cut into 2 inch cubes
2 cups fresh shiitake mushrooms, stemmed and sliced
2 medium onions, chopped
4 cloves garlic, minced
2 tablespoons cognac or brandy
2 cups dry red wine
1 cube beef bouillon
¼ teaspoon black pepper
½ teaspoon dried thyme leaves
1 ¼ teaspoons dried rosemary
2 bay leaves
1 (8 ounce) package baby carrots
1 tablespoon cornstarch
2 tablespoons water

Steps:

Melt the bacon drippings in a large Dutch oven over medium-high heat. Sear the venison in two batches until nicely browned and remove. Stir in the shiitake, onions, and garlic; cook until softened, 1 to 2 minutes. Pour in the cognac, wine, and bouillon cube, simmer for 30 seconds to remove the alcohol flavor and dissolve the bouillon.
Stir in the venison, pepper, thyme, rosemary, and bay leaves. Bring to a boil, then reduce heat to low and simmer gently until the venison is tender, about two hours or more; adding water as needed.
If using baby carrots, add them during the last half hour of cooking. When the venison is tender, you may wish to thicken the sauce by dissolving the cornstarch in 2 tablespoons of water and stirring it into the sauce.

Nutrition Facts : Calories 411.8 calories, Carbohydrate 20.4 g, Cholesterol 144.6 mg, Fat 4.4 g, Fiber 3.7 g, Protein 42.2 g, SaturatedFat 1.7 g, Sodium 371.1 mg, Sugar 6.7 g

SMOTHERED ROUND STEAK (OR VENISON)-AN OLD AND RELIABLE RECIPE.

Smothered Round Steak (or Venison)-An Old and Reliable Recipe. image

Categories Side Steak Venison Simmer

Yield serves 6 to 8

Number Of Ingredients 6

Ingredients

One 2-pound round steak or venison backstrap (about 1/4-inch-thick)
Ground white pepper to taste
2 teaspoons olive oil
2 medium white onions, sliced
1 to 1 1/2 cups water
1 beef bouillon cube

Steps:

Trim the meat and cut it into 1-by-3-inch slices. Sprinkle with white pepper. Preheat a large nonstick skillet over high heat. Add the oil. In batches if necessary, brown the meat on all sides, about 3 minutes. Add the onions, enough of the water to cover the bottom of the pan by 1/4 inch, and the bouillon cube. Cover, reduce the heat to medium-low, and simmer until tender, 20 to 40 minutes, depending upon the cut of meat.

BRAISED VENISON. (OR BEEF ROUND STEAK)

Braised venison. (or Beef Round Steak) image

Very easy.Have made this many times when camping.

Provided by Bob Wakeman @bluecatfish1

Categories Beef

Number Of Ingredients 9

Ingredients

3-4 pound(s) venison steaks or beef round steaks
1/2 cup(s) all purpose flour
2 teaspoon(s) salt and pepper
2 tablespoon(s) butter
1-1/2 cup(s) beef stock, unsalted
6 - carrot, sliced
1 medium onion diced
2 - celery stalks cut up
1/2 cup(s) red wine

Steps:

pre-heat a 14" dutch oven in coals. Season flour with salt & pepper,Dredge meat in flour. ( use a meat malet to pound in seasoning). Melt butter with a little bacon drippings in dutch oven,and brown meat slowly
Afer meat has been browned add beef stock and vegetables and red wine. Cover with lid and cook over coals for 3-4 hours,add beef stock,or wine as needed. Serve over cooked rice.