Minute Steaks

  • 1 lb. venison minute steaks
  • 2 cups mushrooms, sliced
  • 1 tbsp. butter
  • 1 tbsp. cornstarch
  • 1 tbsp. vegetable oil
  • 1/2 cup beef stock
  • 1 onion, chopped
  • 1/2 cup red wine
  • 2 cloves garlic, minced
  • 1 tbsp. grape jelly
  1. In large skillet, heat butter and oil over med-high heat; cover steaks until browned on each side. Remove from skillet and set aside.
  2. Add onion and garlic to skillet; reduce heat to medium and stir-fry for 1 minute.
  3. Add sliced mushrooms and cook, stirring often, until mushrooms are golden brown.
  4. Sprinkle with cornstarch, stirring to mix well; add beef stock, red wine and jelly. Bring to a boil, stirring constantly until gravy thickens.
  5. Return steaks to mushroom gravy and simmer for 2 minutes until heated through.

Serves 4




Recipe provided by Highbourne Deer Farm