One of our favorite Venison recipes is made with cubed steak medallions. It is delicious and very easy to make. The tender medallions are usually processed in a size approximately two-inch square and are perfect for many recipes requiring smaller pieces of meat.
Venison Medallions in Mushroom Sauce Gravy
Ingredients:
1 pound venison cubed steak medallions 1 large Vidalia onion, chopped ¼ cup water 1 can cream of mushroom soup 1 cup milk or water (milk makes a thicker, creamier sauce) Salt and pepper to taste
Instructions:
1. Spray Canola or olive oil in your pan and place over medium heat.
2. Place onions in pan in an even layer
3. Layer venison cubed steak medallions over onions.
4. Sprinkle with salt and pepper.
5. Pour in ¼ cup of water
6. Cover and cook while you prepare the soup.
7. In a small bowl, combine canned soup and milk or water. With a fork separate and stir soup until it blends smoothly.
8. Check the progress of your steak and onions. Water should be mostly evaporated, and onions becoming translucent.
9. Pour soup mixture over meat and cover again.
10. Cook until sauce is bubbly and meat cuts easily with fork.
Serve over rice or with potatoes. Asparagus is our favorite side with this recipe. Don’t forget hot rolls or biscuits.
If you cook this recipe, tell me how you liked it.
Venison Medallions in Mushroom Sauce Gravy
Ingredients:
1 pound venison cubed steak medallions 1 large Vidalia onion, chopped ¼ cup water 1 can cream of mushroom soup 1 cup milk or water (milk makes a thicker, creamier sauce) Salt and pepper to taste
Instructions:
1. Spray Canola or olive oil in your pan and place over medium heat.
2. Place onions in pan in an even layer
3. Layer venison cubed steak medallions over onions.
4. Sprinkle with salt and pepper.
5. Pour in ¼ cup of water
6. Cover and cook while you prepare the soup.
7. In a small bowl, combine canned soup and milk or water. With a fork separate and stir soup until it blends smoothly.
8. Check the progress of your steak and onions. Water should be mostly evaporated, and onions becoming translucent.
9. Pour soup mixture over meat and cover again.
10. Cook until sauce is bubbly and meat cuts easily with fork.
Serve over rice or with potatoes. Asparagus is our favorite side with this recipe. Don’t forget hot rolls or biscuits.
If you cook this recipe, tell me how you liked it.