Ranch Style Venison Steak is a one-skillet braise where pounded venison steaks are seared then simmered in onion soup mix and water for tender, flavorful results. The covered simmer transforms tough game meat into fall-apart tender portions.
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Pound steaks on both sides.
Sprinkle with salt and pepper.
Dust with flour.
Heat oil in heavy skillet with tight fitting lid.
Brown steaks on both sides.
Add soup mix, water, and worcestershire sauce.
Cover and simmer for 1 hour.
Cool completely, then refrigerate in an airtight container up to 3 days. Reheat gently in a covered skillet over low heat or in a 325°F oven with a splash of water.
heavy skillet with tight-fitting lid
Pound the steaks on both sides before cooking to break down the muscle fibers, then braise covered in liquid for 1 hour to further tenderize.
Yes. Use beef broth with sautéed onions and a pinch of salt, or cream of mushroom soup for a richer sauce.
Venison is lean and best served medium-rare to medium (internal temp 130–140°F) to avoid drying out during the 1-hour simmer.
Yes. Braise completely, cool, refrigerate up to 3 days, then gently reheat covered in the same skillet over low heat.
