Why You’ll Love This Baked Venison Steak Recipe
When you savor this Baked Venison Steak recipe, you’ll quickly understand why it’s a favorite in my kitchen. The tender, juicy steak pairs perfectly with the rich, creamy sauces, creating a dish that’s both comforting and satisfying.
I love how easy it’s to prepare; just a little browning and mixing, and then it’s off to the oven. The aroma that fills my home while it bakes is absolutely irresistible.
Plus, it’s versatile and goes great with rice or noodles. Trust me, once you try it, you’ll want to make this dish a regular part of your meal rotation!
Ingredients of Baked Venison Steak
When it comes to whipping up a delicious meal, the right ingredients can make all the difference. For this Baked Venison Steak, you’ll need a selection of flavorful components that come together beautifully. Trust me, once you have everything laid out on your countertop, you’ll feel like a culinary superstar ready to impress.
So, let’s explore the list of ingredients that will transform your venison into a mouthwatering masterpiece.
- 2 – 3 lbs boneless venison steak
- Garlic salt
- Celery salt
- Pepper
- Flour
- 1/4 cup oil (for browning)
- 1 medium onion, chopped
- 1 cup celery, thinly sliced
- 1 cup mushrooms, sliced
- 2 (10 1/2 ounce) cans cream of mushroom soup
- 1 (10 1/2 ounce) can cheddar cheese soup
- 2 (10 1/2 ounce) cans water
Now, let’s talk about these ingredients a bit. Venison steak is the star of the show here, and it’s leaner than beef, which means it can dry out if you’re not careful.
So, be sure to keep an eye on it while it’s baking, and don’t skip that initial browning step—it’s where the flavor magic begins. The cream of mushroom and cheddar cheese soups provide a rich, creamy base that keeps everything moist and adds a lovely depth of flavor.
And don’t forget the veggies! They not only add texture but also bring in some great nutritional value. So, gather these ingredients, and get ready to create a dish that will have everyone asking for seconds.
How to Make Baked Venison Steak
Alright, let’s explore the delicious world of making Baked Venison Steak. First things first, you’ll want to grab that 2 to 3 lbs of boneless venison steak. Now, don’t be intimidated by that chunk of meat—it’s going to transform into something absolutely scrumptious.
Start by cutting the steak into 1/2 to 3/4 inch thick pieces. I know, this sounds a bit like a butcher shop, but trust me, the more manageable sizes will cook evenly and make for easier serving. Once your venison is sliced up, sprinkle it lightly with garlic salt, celery salt, and pepper. Go ahead, be generous—but not too generous, we don’t want it to taste like a salt lick. Then, dust the meat with flour; this is what’s going to help give it that lovely crust when you brown it.
Now, heat up 1/4 cup of oil in a skillet over medium-high heat. You want it hot enough to sizzle when the meat hits the pan but not so hot that it smokes like a chimney. Once your oil is ready, carefully place the floured venison pieces in the pan and brown them on both sides. This step is essential—it’s where all that wonderful flavor is developed, and you want your kitchen to smell like a cozy steakhouse.
After the venison is beautifully browned, transfer it to a baking dish or pan, spreading it evenly over the bottom. Next up, let’s layer on some veggies. Scatter 1 medium chopped onion, 1 cup of thinly sliced celery, and 1 cup of sliced mushrooms over your venison. Ah, the colors! It’s like a rainbow of goodness in there.
Now, in a separate bowl, mix together 2 cans of cream of mushroom soup, 1 can of cheddar cheese soup, and 2 cans of water. Pour this creamy concoction over the meat and veggies, feeling free to channel your inner food artist as you spread it around. Finally, pop the whole thing in the oven at 350 degrees. Set your timer for 1 1/2 to 2 hours, and while you wait, you can daydream about how amazing your kitchen is going to smell.
When the timer goes off, check to make sure the venison is tender, and voilà! You’ve got a warm, comforting dish that’s ready to be served over rice or noodles. Enjoy your culinary triumph, even if you do need to clean that messy kitchen afterward.
Baked Venison Steak Substitutions & Variations
If you’re looking to mix things up with your Baked Venison Steak, there are plenty of substitutions and variations to contemplate.
You can swap out the venison for beef or pork if you prefer. Instead of cream of mushroom soup, try cream of chicken or a homemade white sauce for a lighter twist.
For added flavor, consider incorporating different vegetables like bell peppers or zucchini. Experiment with spices and herbs, such as thyme or rosemary, to elevate the dish.
Finally, if you’re avoiding dairy, use a non-dairy cheese alternative in place of the cheddar cheese soup for a delicious option.
What to Serve with Baked Venison Steak
A hearty Baked Venison Steak deserves equally satisfying sides to complete the meal.
I love serving mine with buttery mashed potatoes; they soak up all that rich sauce beautifully.
Roasted seasonal vegetables, like carrots and Brussels sprouts, add a pop of color and flavor.
A fresh green salad with a tangy vinaigrette balances the richness of the steak perfectly.
If you’re in the mood for something comforting, I often pair it with warm, crusty bread to mop up every last bit of sauce.
These combinations elevate the dish, making it truly memorable for any occasion.
Enjoy!
Additional Tips & Notes
When planning your meal, it’s helpful to keep a few additional tips in mind to enhance your Baked Venison Steak experience.
First, let the venison marinate for a few hours or overnight to deepen the flavor. I also recommend using fresh herbs like thyme or rosemary for an aromatic touch.
If you prefer a thicker sauce, add a bit of cornstarch mixed with water before baking. Don’t forget to check the meat’s tenderness; it should be fork-tender when done.
Finally, serve it with a side of crusty bread to soak up that delicious sauce! Enjoy your meal!