VENISON STEAKS WITH GRAVY
Rev BJ Friley
Featured Pinch Tips Video
- 1/3 c
- plus 3 tablespoons all-purpose flour, divided
- 3/4 tsp
- freshly ground black pepper
- 1/2 tsp
- 1/4 tsp
- boneless venison loin steaks, about 3/4 inch thick
- 3 Tbsp
- 1 3/4 c
- milk or cream
1Combine 1/3 cup flour, pepper, salt, and paprika in a shallow pan.
2Dredge steaks in the mixture.
3Melt butter over low heat in a non-stick skillet.
4Add steaks and cook until browned and to desired doneness, turning steaks over once.
5Remove from skillet and keep warm.
6Combine the remaining 3 tablespoons of flour and the milk in a small bowl.
7Whisk this mixture into the skillet drippings.
8Cook over low/medium heat for 3 minutes or until gravy bubbles.
10Cook for 1 additional minute, continuing to stir.
11Season to taste with salt and pepper.
12Serve gravy over steaks.