Why You’ll Love This Creamed Venison Recipe
When you take that first bite of this creamed venison, you’ll understand why it’s a beloved dish in my kitchen. The rich, tender meat combined with a creamy sauce creates a comforting harmony that warms the soul.
It’s perfect for gatherings, impressing guests with its unique flavor while also being incredibly simple to prepare. I love how versatile it is; you can serve it over rice, pasta, or even with crusty bread.
Each mouthful is a delightful reminder of home-cooked meals that bring family together, and once you try it, you’ll likely add it to your favorite recipes, too.
Ingredients of Creamed Venison
When it comes to making a delicious creamed venison, having the right ingredients is key. This dish isn’t just about the meat; it’s a delightful medley of flavors that come together to create something truly special.
You might be surprised at how simple the ingredient list is, yet the result is anything but basic. Let’s gather what we need to whip up this delightful dish that’s sure to impress.
Here’s what you’ll need to make creamed venison:
- 1 lb elk steaks or deer round steak, cubed
- 3 tablespoons butter or margarine
- 2 cups medium white sauce
- 1 teaspoon celery salt or 1 teaspoon fresh ground celery seed
- 1/4 teaspoon pepper
- 3 tablespoons chopped parsley
- 2 teaspoons Worcestershire sauce
- 1/4 cup pickle relish
- 1/2 cup breadcrumbs
- 2 tablespoons butter or margarine (for topping)
Now, before you plunge into cooking, let’s chat a bit about these ingredients. If you’re not a big fan of venison, don’t worry; this recipe is just as good with elk or even beef if you’re in a pinch.
The white sauce is pretty important too—it’s what brings that creamy goodness to the dish. You can make your own or grab a jar from the store; I won’t judge if you take the shortcut.
Also, don’t skimp on the parsley; it adds a fresh touch that balances out the richness. And pickle relish? It might sound a bit odd, but trust me—it adds a nice zing that elevates the whole dish.
How to Make Creamed Venison
Making creamed venison isn’t just cooking; it’s a culinary adventure that transforms simple ingredients into a comforting dish. So, let’s roll up our sleeves and get started.
First things first, take that 1 pound of elk steaks or cubed deer round steak and brown them in 3 tablespoons of butter or margarine. Seriously, this is where the magic begins. The sizzling sound and that delicious aroma filling your kitchen? Pure bliss.
Once the meat has that lovely golden color, it’s time to add a splash of water—about 1/4 cup should do. Cover the skillet and let it cook until the meat is tender. You might need to add a bit more water if it looks thirsty, but don’t worry; this is a forgiving dish.
While your meat is getting all cozy in the skillet, grab your medium white sauce—2 cups of it—because we want that creamy goodness to envelop the venison like a warm hug. Stir in 1 teaspoon of celery salt (or if you’re feeling fancy, go for fresh ground celery seed), 1/4 teaspoon of pepper, 3 tablespoons of chopped parsley, and 2 teaspoons of Worcestershire sauce.
Trust me, that Worcestershire is going to add a depth of flavor you never knew you needed. Oh, and don’t forget the 1/4 cup of pickle relish; it’s the secret ingredient that gives this dish a delightful zing. Once everything is combined, pour this dreamy mixture over your browned meat in the skillet.
Now, it’s time to get everything into a greased casserole dish. Spread it out evenly, and then sprinkle 1/2 cup of breadcrumbs on top. This is where the magic continues.
Dot the top with 2 tablespoons of butter or margarine—because butter makes everything better, right? Pop that casserole into a preheated 350°F oven and let it bake for about 30 minutes. You’re looking for those breadcrumbs to turn a beautiful golden brown.
The anticipation might be the hardest part, but once it’s done, you’ll be rewarded with a dish that’s creamy, comforting, and utterly delicious. So go ahead, dig in and enjoy the fruits of your labor. Just don’t forget to save a little for leftovers—if there are any left, that is.
Creamed Venison Substitutions & Variations
Cooking creamed venison opens the door to a world of creativity in the kitchen.
If you don’t have venison, try substituting elk or even beef for a similar flavor profile. For a twist, I’ve used shredded chicken or turkey with great results.
Instead of white sauce, consider using a creamy mushroom soup for added depth. Fresh herbs like thyme or rosemary can elevate the dish, while a dash of hot sauce brings a spicy kick.
You can also swap breadcrumbs for crushed crackers or panko for extra crunch. Don’t hesitate to experiment; each variation can lead to delicious discoveries!
What to Serve with Creamed Venison
To enhance your creamed venison experience, consider pairing it with sides that complement its rich flavors.
I love serving it with buttery mashed potatoes or fluffy rice, which soak up that delicious sauce beautifully.
Roasted vegetables, like carrots and Brussels sprouts, add a nice crunch and earthy balance.
A crisp green salad with a tangy vinaigrette brings a revitalizing contrast, too.
If you’re in the mood for something heartier, homemade biscuits or crusty bread are perfect for sopping up every bit of that creamy goodness.
These combinations really elevate the meal and make it truly memorable!
Additional Tips & Notes
While preparing creamed venison can be straightforward, a few tips can enhance the dish’s overall flavor and texture.
First, marinating the venison overnight in buttermilk can help tenderize it and add richness. When browning the meat, don’t rush; a good sear develops deeper flavors.
For added depth, consider incorporating sautéed mushrooms or onions into the white sauce. I also recommend adjusting the seasoning to your taste—don’t hesitate to add more Worcestershire sauce or spices.
Finally, let the dish rest for a few minutes after baking; this helps everything meld together beautifully. Enjoy your delicious creation!