Venison Steak with Tomato Gravy

8 servings Prep: 20 m Cook: 3 h 30 m Total: 3 h 50 m Intermediate
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Tender venison steaks double-breaded and slow-cooked in a rich tomato gravy with mushrooms, sweet onions, and bell peppers. The coffee adds depth while Heinz 57 and A-1 sauces create a savory-sweet gravy perfect over rice or noodles.

Ingredients

8 servings
  • 6-10 venison steaks (cubed is best) in a pinch you could substitute beef or pork instead
  • 1 can mushrooms (small)
  • 2 sweet onions, chopped
  • 1 bell pepper, chopped
  • 1 bunch chopped parsley
  • 1/3 cup sweet basil
  • 2 ounces Heinz 57 Sauce
  • 2 ounces A-1 Steak Sauce
  • 1-2 chopped garlic cloves
  • 1/2 cup coffee
  • 1 can stewed tomatoes
  • 1 can Rotel tomatoes
  • 1 can tomato sauce, small
  • salt and pepper to taste
  • flour for coating

Step-by-Step Instructions

  1. Mix all the above items (except the steak) in a crock pot and select high heat. Season steaks as you normally would with salt and pepper.
  2. Heavily bread the steaks with the flour and lightly fry in a skillet until about half done, 3-4 minutes per side.
  3. Remove steaks and bread again with flour, then very lightly fry just enough to get the breading to stick, about 1-2 minutes per side. Once the crock pot mix is hot, easily lay steaks in and let each one get covered in the tomato mixture before adding the next one.
  4. Cook on high for 30 minutes and then reduce to low for 1½ to 3 hours until the venison is fork-tender. Serve over rice or fat noodles.

Common Problems and Solutions

Q: Why do I need to bread the steaks twice?

A: The double-breading creates a coating sturdy enough to withstand hours of slow cooking. The first coating sets during the initial fry, and the second layer ensures the breading stays intact as the steaks simmer in the gravy.

Q: Can I skip the coffee?

A: You can, but the coffee adds a depth of flavor and slight bitterness that balances the sweetness from the sauces and stewed tomatoes. It's a small amount and won't make the dish taste like coffee.

Q: Why is my venison still tough after cooking?

A: Venison needs sufficient time to break down. If tough after 1½ hours, continue cooking on low up to 3 hours total. Cubed steaks will tenderize faster than whole steaks.

Tips and Techniques

Don’t crowd the pan when frying the breaded steaks—work in batches to maintain heat. The flour coating should be heavy enough to create a substantial crust. When arranging steaks in the slow cooker, nestle them into the gravy rather than stacking them to ensure even cooking.

Ingredient Substitutions

  • venison steaks: beef round steak or pork shoulder steaks
  • Heinz 57 and A-1 sauces: Worcestershire sauce plus a tablespoon of brown sugar
  • Rotel tomatoes: diced tomatoes plus 1 diced jalapeño
  • coffee: beef broth

Equipment Needed

  • slow cooker (crock pot)
  • heavy skillet for frying
  • shallow dish for breading

Historical Context

Louisiana hunters have long adapted slow-cooking techniques to tenderize wild game. The combination of commercial steak sauces with Rotel tomatoes represents the fusion of convenience products with traditional Cajun braising methods.