Venison Steak Strips

Serves: 5
Total Calories: 382


1 1/2 cups seasoned bread crumbs
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
2 large eggs
1/2 cup milk
1/4 cup vegetable oil
1 1/2 pounds venison steaks, sliced into 1/2-inch-thick strips
4 medium onions, sliced
1 1/2 pounds fresh mushrooms, sliced
2 cups water
5 beef bouillon cubes
cornstarch or flour for gravy


In medium bowl, mix bread crumbs, cheese, garlic powder, and pepper. In another bowl, beat eggs and milk. Place oil in large nonstick skillet and heat on medium-high. Dip steak strips into egg/milk mixture, then roll in bread crumb mixture. Brown steak strips quickly in hot skillet.

In a medium-sized roaster, layer the steak strips, onions, and mushrooms. Dust lightly with flour. Repeat layering until steaks, onions, and mushrooms are used up. Add water mixed with bouillon cubes. Bake 2 hours in preheated 275° oven.

Just before serving, gently drain liquid from roaster into a large saucepan. Make gravy with cornstarch or flour. Pour over steaks and serve.

Fun Fact: The Scoville Memorial Library was established in 1803 in Salisbury, Connecticut, the first in the United States open to the public free of charge. The library collection began in 1771, when Richard Smith, owner of a local blast furnace, used community contributions to buy 200 books in London. Patrons could borrow and return books on the third Monday of every third month. Fees were collected for damages, the most common being “greasing” by wax dripped from the candles by which the patrons read.

Nutritional Facts:

Serves: 5
Total Calories: 382
Calories from Fat: 175

This Venison Steak Strips recipe is from the Best of the Best from The Northeast Cookbook Cookbook. Download this Cookbook today.

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