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- Preparing Time: 1 hour and 30 minutes
- Total Time: -
- Served Person: 4
- 1/4 cup milk
- 1 tablespoon minced garlic
- 1 cup all-purpose flour
- 1/2 onion, chopped
- 1 pinch salt and pepper
- 4 tablespoons olive oil, divided
- 4 (4 ounce) venison steaks
- 2 tablespoons ground bay leaves
- 6 fresh mushrooms, sliced
- 1 (10.5 ounce) can beef gravy
- Carbohydrate 32.2
- Cholesterol 101
- Fat 18
- Protein 32.1
- Sodium 498
- Calories 424 calories;
Cut all fat and gristle off the meat, and pound each steak out with a meat tenderizer until they are thin but not tearing. In a shallow bowl, combine flour, bay leaf, salt and pepper. Dredge steaks in the flour mixture until evenly coated. Heat 1 tablespoon olive oil in a large heavy skillet over medium heat. Saute onions until soft and translucent. Stir in mushrooms and garlic, and cook until tender. Remove from skillet and set aside. Heat remaining oil, and fry each steak for 2 minutes on each side, or until golden brown. Return onion mixture to skillet. Stir in gravy and milk. Reduce heat, cover, and simmer for 30 to 40 minutes. Stir occasionally to prevent sticking.
