This is a good venison dish to try when entertaining company. Once the meat is in the oven, you are free to enjoy visiting with your guests. The finished steaks are very attractive, with a slightly barbecued appearance.
- 2 to 3 pounds boneless deer, antelope, elk, or moose round steak,
- 1 inch thick ½ cup all-purpose flour
- 2 teaspoons salt
- ¼ teaspoon pepper
- 1 to 2 tablespoons butter or margarine
- 2 to 3 tablespoons olive oil or vegetable oil
- 3 tablespoons finely chopped onion
- Brown sugar
- Dried basil leaves
- 1 tablespoon butter or margarine, cut up
- ¼ cup venison stock or beef broth
Heat oven to 350°. Trim meat; cut into serving-sized pieces. Pound to ½-inch thickness with meat mallet. On a sheet of waxed paper, mix flour, salt, and pepper. Dip steaks in flour mixture, turning to coat. In large skillet, melt 1 tablespoon butter in 2 tablespoons oil over medium-high heat. Add coated steaks; brown on both sides. Fry in two batches if necessary, adding additional butter and oil. Arrange browned steaks in 12 x 8-inch baking pan. Sprinkle with onion. Top each steak with 1 teaspoon packed brown sugar and 1 teaspoon ketchup. Sprinkle lightly with basil. Dot with 1 tablespoon butter. Add stock to drippings in skillet. Cook over medium heat for about 1 minute, stirring to loosen any browned bits. Add to baking pan. Cover with aluminum foil. Bake for about 45 minutes. Remove foil. If meat appears dry, add a small amount of stock or water to pan. Bake until browned on top, about 15 minutes longer.
Yield: 6-8 servings
Time: 90 minutes