Recipe Venison Deer Steak 36 Hours Sous Vide Served with Gravy Brown
How To Cook Deer Steak And Gravy - How To Cook. When butter is melted and brown, gently place steaks in the skillet, making sure they don’t overlap one another. In a saucepan, heat a stick of butter and a tablespoon of chopped garlic over medium heat until the butter is melted.
Recipe Venison Deer Steak 36 Hours Sous Vide Served with Gravy Brown
Season meat on both sides with salt and pepper and then dredge meat in flour. When butter is melted and brown, gently place steaks in the skillet, making sure they don’t overlap one another. How to make steak gravy. In a small bowl, combine half an inch of water and the ham. Do not flip the steaks, continue to cook until internal temperature reaches about 125°. Heat remaining oil, and fry each steak for 2 minutes on each side, or until golden brown. Stir in mushrooms and garlic, and cook until tender. Next, place the seasoned steak in a single layer on the bottom of the instant pot and brown. In a saucepan, heat a stick of butter and a tablespoon of chopped garlic over medium heat until the butter is melted. Then, pour 2 tablespoons of oil into instant pot with the sauté setting on hot.
If the skillet doesn’t sizzle at you, remove steak and wait until skillet is hotter. Return onion mixture to skillet. Remove from skillet and set aside. Next, place the seasoned steak in a single layer on the bottom of the instant pot and brown. Remove the baking dish, cover it with a cotton towel or lid of some sort. Return them to the oven for 7 to 10 minutes on 350. To make a larger venison steak, you can butterfly the meat so it opens up. Add remaining 2 tablespoons oil to pot and sear steak until deeply golden on both sides. How to make steak gravy. Do not flip the steaks, continue to cook until internal temperature reaches about 125°. Stir in gravy and milk.
