Stuffed Venison Steaks

8h
Prep Time
70m
Cook Time
9h 10m
Ready In

Recipe: #22586

January 19, 2016



"Adapted from Coors Taste of the West. Prep time includes marinating time."

Original is 6 servings

Nutritional

  • Serving Size: 1 (307.7 g)
  • Calories 498.8
  • Total Fat - 29 g
  • Saturated Fat - 8.5 g
  • Cholesterol - 118.5 mg
  • Sodium - 365 mg
  • Total Carbohydrate - 9.4 g
  • Dietary Fiber - 0.2 g
  • Sugars - 0.4 g
  • Protein - 41 g
  • Calcium - 70.1 mg
  • Iron - 2.8 mg
  • Vitamin C - 1 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Cut a pocket in one side of each steak.

Step 2

Put meat in a zipper bag set in a shallow pan.

Step 3

Add oil and 1 1/2 cups beer.

Step 4

Close bag tightly and refrigerate at least 8 hours or overnight, turning occasionally.

Step 5

Drain meat and discard marinade. Pat dry.

Step 6

Cook bacon until crsip.

Step 7

Drain, reserving 2 tablespoons bacon fat.

Step 8

Crumble bacon.

Step 9

Mix bacon with onion and stuff into pockets in steaks.

Step 10

Reheat bacon fat and brown meat on both sides.

Step 11

Season with salt and pepper.

Step 12

Add 3/4 beer.

Step 13

Reduce heat to low, cover, and simmer until meat is tender, about 45 minutes.

Step 14

Remove meat and set aside.

Step 15

Measure the liquid in the pan. If necessary, add enough water to bring amount up to 1 1/2 cups.

Step 16

Combine sour cream, flour and remaining beer.

Step 17

Stir some of the pan juices into the sour cream mixture.

Step 18

Add the sour cream mixture to the pan and cook, stirring, until thickened and bubbly, about 1 minute.

Step 19

Serve meat with sauce and sprinkle paprika on top.

Tips


No special items needed.

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