Venison Cube Steak with Red Wine and Onion Gravy
Indulge in a hearty, comforting meal with venison steaks simmered in a rich red wine and onion gravy.
The tender venison is first seared to lock in its natural flavors, then slowly cooked in a savory blend of caramelized onions, red wine, and aromatic herbs.
The wine reduces into a velvety sauce, soaking into the meat and creating a deep, complex flavor profile.
Served with a side of creamy mashed potatoes or roasted vegetables, this dish is perfect for a cozy, satisfying dinner that brings out the best in the venison’s robust taste.
Cuisine: British
Ingredients:
- 4 venison cube steaks
- 2 tbsp olive oil
- 2 large onions, thinly sliced
- 2 cloves garlic, minced
- 1 cup red wine
- 1 cup beef broth
- 2 tbsp all-purpose flour
- 1 tsp fresh thyme leaves
- 1 bay leaf
- Salt and pepper to taste
Prep time: 10 minutes
Cook time: 35 minutes
Method:
- Season venison steaks with salt and pepper.
- Heat olive oil in a skillet over medium-high heat and sear steaks for 3 minutes per side. Remove and set aside.
- In the same skillet, reduce heat to medium and add sliced onions, cooking until caramelized, about 15 minutes.
- Add minced garlic and cook for 1 minute.
- Sprinkle flour over the onions and stir to coat.
- Gradually add red wine, scraping up browned bits, followed by the beef broth.
- Add thyme and bay leaf, and simmer until the sauce thickens, about 10 minutes.
- Return the steaks to the skillet, cover, and simmer on low for 10 minutes.
- Serve with mashed potatoes or roasted vegetables.
Ingredients
- 4 venison cube steaks
- 2 tbsp olive oil
- 2 large onions, thinly sliced
- 2 cloves garlic, minced
- 1 cup red wine
- 1 cup beef broth
- 2 tbsp all-purpose flour
- 1 tsp fresh thyme leaves
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Season venison steaks with salt and pepper.
- Heat olive oil in a skillet over medium-high heat and sear steaks for 3 minutes per side. Remove and set aside.
- In the same skillet, reduce heat to medium and add sliced onions, cooking until caramelized, about 15 minutes.
- Add minced garlic and cook for 1 minute.
- Sprinkle flour over the onions and stir to coat.
- Gradually add red wine, scraping up browned bits, followed by the beef broth.
- Add thyme and bay leaf, and simmer until the sauce thickens, about 10 minutes.
- Return the steaks to the skillet, cover, and simmer on low for 10 minutes.
- Serve with mashed potatoes or roasted vegetables.
