Check out one of our many venison steak recipes.

Swiss Venison Steak Recipe

Ingredients

2 pounds of venison steak (back strap works great)
¼ cup of flour
pinch of salt, pepper and garlic salt
3 onions
1 celery stack chopped
1 cup tomato sauce
2.5 tablespoons Worcestershire sauce

Cut meat into bite size pieces. In small bowl mix flour, salt, pepper, and garlic salt. Dust pieces of meat with mixture and pan fry in butter or oil until brown. Add onions, tomato sauce, and Worcestershire sauce. Simmer for 1.5 hours.

Peppercorn Venison Steak Recipe

Ingredients

1 ½ pounds of venison back strap cut ½ inch thick
3 tablespoons olive oil
4 tablespoons shallots chopped
1 tablespoon butter
2 tablespoons fresh ground peppercorns
1/3 cup brandy
¼ cup red wine
1 cup beef stock
1/3 cup sour cream

Warm butter and olive oil in large skillet
over medium high heat. (Be careful not to get it too hot.) Salt and pepper back strap on each side. Sear each side of steak quickly. (Do not overcook. Meat should be medium rare.) Place the venison in a oven safe pan and place in oven on warm. Add the shallots, and fresh ground pepper to the pan. Add brandy to the pan to de-glaze. Be careful, as brandy is flammable. Cook over low heat for 1 minute to reduce. Add wine and beef
stock, turn up heat and add the sour cream, stirring to incorporate. Remove venison from oven and add to sauce. Heat for one minute and serve.

Venison Back Strap Steak with Morel Mushroom Recipe

Ingredients

1 pound of venison backstraps cut ½ inch thick
½ pound morel mushrooms
1 clove garlic chopped fine
grape or current jelly
1 ½ cups sherry
Flour
Salt
Pepper
Olive oil
2 strips of bacon cut into1/4 to ½ inch pieces
4 tablespoons butter

The first and usually most difficult step is to locate a few morel mushrooms. Soak morels in saltwater for and hour to help remove bugs and other debris. After soaking remove them and pat them dry. Slice morels into quarters. Dry meat and toss in flower. Shake off extra flour. In a large pan add olive oil and brown venison over medium heat, salt and pepper as they brown. Do not overcook, venison should be medium rare. Remove from pan and place the venison in the oven on warm. Place bacon in pan and fry until crisp. Remove bacon and set aside. Add morels to the pan and sauté until they begin to brown. Add large spoonful of grape or current jelly. Stir until jelly begins to dissolve. Add sherry to pan and simmer until reduced, stir in butte, add back bacon and steaks bringing up the heat. Serve hot.

This venison steak recipe combines the rich earthy flavor of morels with the wonderful wild flavor of venison.